Name: Seafood en Brodo with Tarragon Pesto
Yield: Makes 8 servings
Ingredients: 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; 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; 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

Image may contain Bowl Food Dish Meal and Bread

Seafood en Brodo with Tarragon PestoMarcus Nilsson

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

See Related Recipes and Cooking Tips

How to Use Up Your Dry Vermouth
The bottle's not going to drink itself. But you don't have to commit to a dozen martinis.
Our 51 Best Clam Recipes
Clams get the star treatment in these grilled, steamed, boiled, and chowdah'd recipes.
101 Italian Recipes to Make for Dinner Tonight
Craving Italian? We've got you covered with our favorite pastas, pizzas, soups, roasts, and more.
Tantalizing Tarragon
17 recipes for the fragrant, anise-tinged herb.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!