Halibut and Cockles in Herb Broth Recipe

Name: Halibut and Cockles in Herb Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Cover mushrooms with boiling water.
2
Let stand until softened, about 3 minutes.
3
Drain, and finely chop; set aside.
4
Put 1/4 cup of each of the herbs into a food processor; set aside.
5
Stir together remaining 3 tablespoons of each of the herbs, the mushrooms, oil, and 1/2 teaspoon salt in a medium bowl; set aside.
6
Bring stock to a boil in a medium pot.
7
Reduce heat to medium-low; add cockles.
8
Cover; cook until cockles open, about 2 minutes.
9
Discard any that do not open.
10
Using a slotted spoon, transfer cockles to a bowl, and cover.
11
(Keep heat on).
12
Season both sides of fish with salt and pepper.
13
Add to stock.
14
Cover; cook, carefully turning once, until center is opaque, 2 to 3 minutes per side.
15
Using a slotted spatula, transfer fish to a plate, and cover.
16
Bring stock to a boil.
17
Pour half the stock into a food processor with herbs; puree (be very careful with hot liquid).
18
Add to remaining stock; pour through a fine sieve into a medium bowl, pressing on herbs; discard herbs.
19
Divide fish and cockles among bowls.
20
Ladle broth into bowls; top fish with reserved herb mixture.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Halibut and Cockles in Herb Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halibut and Cockles in Herb Broth

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