SEAFOOD EN BRODO WITH TARRAGON PESTO
Fish bones make this rich broth, but avoid those from oily fish.
Serves 8 For the brodo
1.8kg fish bones
4 medium onions, chopped 4 fennel bulbs, chopped 4 small carrots, chopped
1/2 cup olive oil, divided 1t 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 strips lemon zest
2 bay leaves
2t black peppercorns kosher salt and freshly ground black pepper
For the pesto
1 garlic clove, chopped
1 cup fresh flat-leaf
1/2 cup fresh tarragon leaves 1/4 cup extra-virgin olive oil
1.6kg clams or cockles, scrubbed 8 (100g) firm fish fillets (gurnard or kingklip)
olive oil (for drizzling) 8 slices country-style bread, toasted
For the brodo
1. Preheat the oven to 230°C. Divide the bones, onions, fennel, carrots, and 1/4 cup oil between two rimmed baking sheets. Season with salt and pepper; toss to coat. Roast, tossing halfway through, until the vegetables are softened and browned, 60 to 75 minutes. 2. Heat the saffron and remaining 1/4 cup oil in a large pot over medium-high heat, stirring, until fragrant, about 2 minutes. Add the leeks and garlic. Season with salt and pepper and cook, stirring often, until golden, 8 to 10 minutes. Add the vermouth, bring to a boil, reduce heat and simmer, stirring occasionally, until slightly reduced, about 3 minutes. 3. Add the roasted bones and vegetables, parsley stems, lemon zest, bay leaves, peppercorns, and 10 cups water to the 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 and discard solids. Season.
For the pesto
Pulse the garlic, parsley and tarragon in a food processor until finely chopped. With the motor running, slowly add oil, and process until smooth. Season.
1. Return the broth to a simmer; add the shellfish, cover the pot and cook until the shellfish open (discard any that do not open), about 5 minutes. Transfer the shellfish to a large bowl and add a ladleful of broth. Tent with foil. Season the fish and add to the broth in pot. Cover and cook fish gently until opaque, about 4 minutes. 2. Divide the fish and shellfish among shallow bowls and ladle over the broth. Drizzle with oil, top with pesto and serve with toast.
Do ahead Brodo can be made 3 days ahead, covered and chilled. Pesto can be made 1 day ahead, covered with plastic wrap (press down on surface and chill).