SEAFOOD EN BRODO WITH TARRAGON PESTO

Seafood en Brodo with Tarragon Pesto image

Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew's flavor.

Provided by Dawn Perry

Categories Soup/Stew Fish Shellfish Christmas Dinner Seafood Clam Fall Winter Tarragon Christmas Eve Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 30

Ingredients

Brodo:
4 pounds fish bones
4 medium onions, chopped
4 fennel bulbs, chopped
4 small carrots (about 8 ounces), chopped
1/2 cup olive oil, divided
Kosher salt, freshly ground pepper
freshly ground pepper
1 teaspoon saffron threads
2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
4 garlic cloves, thinly sliced
1 cup dry vermouth
8 fresh flat-leaf parsley stems
4 1" strips lemon zest removed with a vegetable peeler
2 bay leaves
2 teaspoons black peppercorns
Pesto:
1 garlic clove, chopped
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh tarragon leaves
1/4 cup extra-virgin olive oil
Kosher salt, freshly ground pepper
freshly ground pepper
Assembly:
3 1/2 pounds clams or cockles, scrubbed
8 4-ounce firm fish fillets (such as halibut, snapper, or cod)
Kosher salt, freshly ground pepper
freshly ground pepper
Olive oil (for drizzling)
8 slices country-style bread, toasted

Steps:

For brodo:
Preheat oven to 450°F. Divide bones, onions, fennel, carrots, and 1/4 cup oil between 2 rimmed baking sheets; season with salt and pepper and toss to coat. Roast, tossing halfway through, until vegetables are softened and browned, 60-75 minutes.
Heat saffron and remaining 1/4 cup oil in a large pot over medium-high heat, stirring, until fragrant, about 2 minutes. Add leeks and garlic; season with salt and pepper and cook, stirring often, until golden, 8-10 minutes. Add vermouth; bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly reduced, about 3 minutes.
Add roasted bones and vegetables, parsley stems, lemon zest, bay leaves, peppercorns, and 10 cups water to pot. Bring to a boil, reduce heat, and simmer gently, skimming as needed, until reduced by half, about 1 hour. Strain through a sieve into a clean pot; discard solids. Season with salt.
For pesto:
Pulse garlic, parsley, and tarragon in a food processor until very finely chopped. With motor running, slowly add oil, and process until smooth; season with salt and pepper.
For assembly:
Return broth to a simmer; add shellfish, cover pot, and cook until shellfish open (discard any that do not open), about 5 minutes. Transfer shellfish to a large bowl and add a ladleful of broth; tent with foil. Season fish with salt and pepper; add to broth in pot. Cover; cook fish gently until opaque throughout, about 4 minutes.
Divide fish and shellfish among shallow bowls and ladle broth over. Drizzle stew with oil, top with pesto, and serve with toast.
DO AHEAD: Brodo can be made 3 days ahead. Cover and chill. Pesto can be made 1 day ahead. Press plastic wrap directly on surface and chill.