1. In a large saucepan over high heat sauté leeks and shallots in olive oil.
2. When you start to see some colour on the aromatics add clams and Blue Mountain Pinot Blanc and cover tightly with lid.
3. Steam clams until they open, about 3 to five minutes.
4. Divide clams that have opened between four large bowls, discard any clams that do not open.
5. Divide the hot potatoes between the bowls with the clams.
6. Add sidestripe shrimp to the saucepan with the clam broth and simmer until just cooked through and then divide the shrimp between the four bowls with the clams and potatoes.
7. Meanwhile heat a large skillet that will comfortably fit the cod fillets over high heat and add a good layer of olive oil.
8. Season the cod with sea salt and white pepper and add to the pan when it just starts to smoke.
9. When the cod has a nice golden brown crust, flip the fillets over, add the butter and baste the fillets in the pan over low heat until just cooked through.
10. Return the saucepan with the clam broth to the stove over high heat.
11. Add the fish stock and reduce by half
12. Whisk the crème fraiche and the aioli into the hot liquid and stir until just thickened, DO NOT BOIL or it will split and curdle.
13. Divide the thickened broth among the four bowls and top with a cod fillet.
14. Serve with chilled Blue Mountain Pinot Blanc and grilled or toasted bread rubbed with fresh garlic.
15. Enjoy!