Halibut and cockles in herb broth
Instructions:
- 1/ 3 ounce dried porcini mushrooms
- 1 / 4 cup fresh basil leaves, plus 3 tablespoons finely chopped
- 1 / 4 cup coarsely chopped fresh chives, plus 3 tablespoons finely chopped
- 1 / 4 cup fresh tarragon leaves, plus 3 tablespoons finely chopped
- 1 / 4 cup fresh flat-leaf parsley, plus 3 tablespoons finely chopped
- 1 / 3 cup extra-virgin olive oil
- Coarse salt
- 3 cups fish stock
- 1 pound cockles or clams, scrubbed
- 4 Pacific halibut, striped bass, or Pacific cod fillets (about 1 1 / 2 pounds total), skinned, bones removed
- Freshly ground pepper
- Cover mushrooms with boiling water. Let stand until softened, about 3 minutes. Drain, and finely chop; set aside.
- Put 1 / 4 cup of each of the herbs into a food processor; set aside. Stir together remaining 3 tablespoons of each of the herbs, the mushrooms, oil, and Ë™ teaspoon salt in a medium bowl; set aside.
- Bring stock to a boil in a medium pot. Reduce heat to medium-low; add cockles. Cover; cook until cockles open, about 2 minutes. Discard any that do not open. Using a slotted spoon, transfer cockles to a bowl, and cover. (Keep heat on).
- Season both sides of fish with salt and pepper. Add to stock. Cover; cook, carefully turning once, until center is opaque, 2 to 3 minutes per side. Using a slotted spatula, transfer fish to a plate, and cover.
- Bring stock to a boil. Pour half the stock into a food processor with herbs; puree (be very careful with hot liquid). Add to remaining stock; pour through a fine sieve into a medium bowl, pressing on herbs; discard herbs. Divide fish and cockles among bowls. Ladle broth into bowls; top fish with reserved herb mixture.