Begin by preparing the leeks. Halve them lengthwise, then slice thinly. Rinse thoroughly under cold water and pat dry.

Combine crushed saffron with hot water in a bowl and steep for 10 minutes.

In a medium pot, cook chopped guanciale over medium heat until crispy, about 5-7 minutes. Add shallots, garlic, and red pepper flakes, sauté for 2 minutes.

Add sliced fennel, stir, then pour in orzo and water/stock. Bring to a boil, reduce heat, and cook for 10-12 minutes. Lay cod fillets on top, drizzle with saffron mixture, cover, and steam for 5-7 minutes.

Heat oil in a frying pan and fry leeks for 3-5 minutes until golden and crispy. Transfer to paper towels and sprinkle with salt.

To serve, scoop orzo onto plates, top with cod, frizzled leeks, guanciale chili oil, lemon juice, and parsley.