CLAMS AND WHITE FISH IN CARROT-SAFFRON BROTH

Clams and White Fish in Carrot-Saffron Broth image

Provided by Lauryn Tyrell

Time 1h20m

Number Of Ingredients 14

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1/8 teaspoon saffron
Kosher salt and freshly ground pepper
2 teaspoons grated orange zest, plus orange wedges for serving
4 pieces white fish, such as halibut or cod (each 3 ounces), skin removed
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 leek, halved and well washed
1 fennel bulb
3 tablespoons unsalted butter
6 ounces cherry tomatoes, such as Sungold, halved (1 1/2 cups)
1/3 cup dry white wine, such as Sauvignon Blanc
4 carrots, peeled and cut into 1 1/2-inch pieces (1 1/2 cups)
1 cup clam juice, such as Bar Harbor
1 pound littleneck clams (16 to 20), scrubbed and purged (see cook's note)
Crusty bread, for serving

Steps:

To bloom saffron, crush it in a mortar and pestle with a pinch of salt; transfer to a small bowl. Stir in 1 tablespoon hot water; set aside. Rub orange zest over both sides of fish; season with salt and pepper and drizzle with oil. Cover and refrigerate until ready to cook.
Roughly chop dark-green parts of leek and half of fennel bulb. Place in a small saucepan; cover with 3 cups water. Bring to a boil, then reduce heat to low and simmer 10 minutes. Strain; discard solids. Meanwhile, finely chop white and light-green parts of leek and remaining half of fennel bulb.
Heat 1 tablespoon each oil and butter in a large straight-sided skillet (or large Dutch oven) over medium; add finely chopped leek and fennel and a pinch of salt. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add tomatoes and wine and cook until wine has evaporated, 1 minute.
Add carrots, saffron mixture, clam juice, and 1 1/2 cups strained broth. Bring to a boil, then reduce heat and simmer, partially covered, until carrots are crisp-tender, 10 to 12 minutes. Add clams, cover, and cook until all have opened, about 10 minutes more. Remove clams and transfer to a bowl (discarding any unopened ones); cover to keep warm.
Add fish to skillet, cover, and simmer until cooked through, 5 to 7 minutes. Transfer fish to a plate. Stir remaining 2 tablespoons butter into broth; season lightly with salt and pepper. Return clams and fish to skillet; heat through, 30 seconds. Serve with bread and orange wedges.