Saffron Cod and Orzo with Guanciale Chili Oil

Ingredients

• 1 leek, white and light green parts only, scrubbed and rinsed
• Vegetable oil
• 4 ounces guanciale, bacon, or pancetta; small-diced
• 1 small shallot, peeled and finely diced
• 1 clove garlic, peeled and minced
• 1 teaspoon crushed red pepper, plus more to taste
• ¼ cup extra virgin olive oil
• ¼ cup chili oil
• 1–2 teaspoons maple syrup
• Pinch of salt, if needed
• Pinch of saffron, lightly crushed
• 2 tablespoons hot water
• 6 4- ounce portions of cod
• 1 fennel bulb with stalks; bulb cored and thinly sliced, stalks trimmed and thinly sliced into rounds, fronds reserved for garnish
• 1 shallot, peeled and sliced lengthwise into thin wedges
• 4 cloves garlic, peeled and minced
• 2 tablespoons butter
• 16 ounces orzo
• 5½ cups water or vegetable broth
• 1 teaspoon extra virgin olive oil
• 1 lemon, juiced
• ¼ cup loosely packed parsley, minced
• Salt and pepper to taste

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