Seafood en Brodo with Tarragon Pesto
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/dawn-perry
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
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
Instructions
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.
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.
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.
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