Transfer the sliced leek to a paper towel-lined plate and pat dry to remove excess water.

Place the crushed saffron in a small bowl and cover it with 2 tablespoons of hot water. Set aside.

Place the guanciale in a large pot (you’ll use this pot later for the orzo and cod!) and turn the heat to medium. Cook, occasionally turning, for 8–10 minutes until the fat renders and the guanciale becomes crispy.

Add the shallot, garlic, and crushed red pepper and cook for 3 minutes, turning often and adjusting the heat to prevent the garlic from browning. Once the shallot softens, and the garlic takes on a very light golden color, spoon the mixture into a bowl. Scoop out all but a tablespoon of the fat from the pot and add it to the bowl of guanciale.

Pour the extra virgin olive oil, chili oil, and maple syrup over the guanciale. Stir vigorously to combine. Taste and adjust the seasonings to your preference. Add more maple syrup, chili oil, or crushed red pepper, depending on your preferences.

The guanciale oil will keep in an airtight jar for up to 5 days.

Pat the cod dry and season all over with salt and pepper.

Return the pot of remaining guanciale fat to medium heat. Add the sliced fennel bulb and stalks along with the sliced shallot. Season with salt and cook for 5–6 minutes until the fennel softens.

Add the garlic and cook for 1–2 minutes until just fragrant.

Melt the butter into the pot and add the orzo. Stir to coat and cook for 1–2 minutes until it begins to toast lightly. Season with salt.

Pour in the water or broth and boil for 2–3 minutes. Stir often to lift any orzo that may have stuck to the bottom.

Reduce heat to low and arrange the cod on top. Drizzle with 1 teaspoon of extra virgin olive oil. Drizzle the steeped saffron mixture, ensuring that each piece of cod gets some saffron water.

Note: Use a saucepan that has somewhat high sides. Generally, you want a saucepan at least 6–8 inches deep. This is because when you add the leeks to the hot oil, the oil will foam vigorously, and you do NOT want it pouring over the edges.

As the cod simmers, make the leeks. In a saucepan, pour in 2 inches of vegetable oil. Turn the heat to medium-high. Break off a piece of leek and add it to the pot; if it bubbles rapidly, it’s ready to fry.

Add a handful of the leeks to the oil in small batches. Stir occasionally and fry for 15–20 seconds until golden brown. Remove and–using tongs–transfer to a paper towel-lined plate. Continue until all the leeks are fried. Pat any excess oil off from the tops of the leeks with a paper towel and season with flaky sea salt. Set aside.

Spoon the cooked orzo into shallow bowls and place a piece of cod on top. Arrange the frizzled leeks next to the cod and drizzle with the guanciale chili oil. Sprinkle a few bits of fennel fronds on top if you remember (unlike me…). Enjoy!