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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.
Ingredients
Makes 8 servings
Brodo:
Pesto:
Assembly:
For brodo:
Step 1
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.
Step 2
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.
Step 3
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:
Step 4
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:
Step 5
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.
Step 6
Divide fish and shellfish among shallow bowls and ladle broth over. Drizzle stew with oil, top with pesto, and serve with toast.
Step 7
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.
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Reviews (3)
Back to Top在我烤骨头,把它们放在一个pot with water, I started reading other recipes for bone broth. I read you need to cut the gills out or the soup will taste off..I wish this recipe had warned the same. I cut them out immediately but my soup already had a strong taste icky taste. I wound up using a little of my soup, mostly not to waste mixed with store bought. The tarragon pesto was lovely and i would make that again. The dish looked pretty too so maybe i'll take inspiration from this but make up a different version in the future
eleonard00
Brooklyn
12/27/2019
Good but MUCH too much trouble.
murielcart
Dallas, TX
5/13/2017
I used West coast mussels instead of clams and this dish is great with either halibut or swordfish.
chical
Las Vegas, NV
9/28/2016