Boil 2 cups water in a frying pan. Combine salt and fish in pan and bring water back to a boil.
Lower heat and simmer 8 minutes or until fish is flaky.
Remove fish from pan, wrap with plastic wrap, and refrigerate.
Pour 1 cup water in a shallow dish. Soak bread in water, and squeeze to remove extra liquid.
Using a food processor or blender, puree bread, pine nuts, lemon juice, salt, pepper, and garlic until smooth. With motor running, drizzle clam juice into mixture and blend to fully combine. Serve sauce with chilled fish.