Name: Seafood en Brodo with Tarragon Pesto
Yield: 8 Servings
Ingredients: 4 pounds fish bones; 4 medium onions, chopped; 4 fennel bulbs, chopped; 4 small carrots (about 8 oz.), chopped; ½ cup olive oil, divided; Kosher salt and freshly ground black 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; 1 garlic clove, chopped; 1 cup fresh flat-leaf parsley leaves; ½ cup fresh tarragon leaves; ¼ cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 3½ pounds clams or cockles, scrubbed; 8 4-oz. firm fish fillets (such as halibut, snapper, or cod); Kosher salt and freshly ground black pepper; Olive oil (for drizzling); 8 slices country-style bread, toasted

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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.

Recipe notes