Artflux

TIME/SERVINGS

Total: 1 hr 20 mins

Makes: 4 servings

INGREDIENTS

For the broth:

4 cups clam juice or fish stock (or the bones of one large, mild-flavored

fish plus 4 cups water)

1/2 cup dry white wine

1 bay leaf

1 fresh thyme sprig

1 fresh Italian parsley sprig

5 whole black peppercorns

For the stew:

1 (28-ounce) can whole peeled tomatoes

3 tablespoons olive oil

2 medium leeks, halved lengthwise and cut into 1/2-inch pieces (white

and light green parts only)

1 medium fennel bulb, outside layer discarded, cored, and cut into

medium dice

2 medium garlic cloves, minced

Kosher salt

Freshly ground black pepper

1/2 cup dry white wine

1 pound littleneck clams, scrubbed and soaked in several changes of

cold water

2 pounds mixed white mild-flavored fish fillets (such as cod, halibut,

or grouper), skin on or

off, cut into 2-inch pieces

2 tablespoons coarsely chopped fresh chervil or tarragon leaves

2 tablespoons coarsely chopped fresh Italian parsley leaves

1 cup aioli (optional)

Crusty French baguette, for serving

INSTRUCTIONS

For the broth:

1.  Place all of the ingredients in a medium saucepan and bring to a boil over medium-high heat. Reduce

the heat to low and simmer until the flavors meld, about 30 minutes. Strain through a fine-mesh

strainer into a medium saucepan and keep warm.

For the stew:

1.  Drain the tomatoes and discard the liquid. Using your hands and working over a medium bowl, break

the tomatoes into rough 3/4-inch pieces, discarding the cores but keeping any liquid and seeds; set

aside.

2.  Heat the olive oil in a large heavy-bottomed saucepan or Dutch oven over medium-high heat until

shimmering. Add the leeks and fennel and cook, stirring occasionally, until the leeks are

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FISH STEW (cont.)

translucent and the fennel has softened, about 5 minutes. Add the garlic, season with salt and

pepper, and cook until fragrant, about 1 minute more. Add the wine and let simmer until nearly

evaporated, about 3 minutes. Add the reserved tomatoes (along with their seeds and juices) and the

warm broth, stir to combine, and bring to a boil.

3.  Reduce the heat to medium low, add the clams, and simmer until they just start to open, about 2 to

3 minutes. Meanwhile, season the fish lightly with salt and pepper. Gently submerge the fish in the

broth and bring to a simmer, cooking until the fish just starts to flake when pierced with a fork

and the clams open, about 8 to 10 minutes. Taste and season with additional salt and pepper as

needed. Sprinkle with the fresh herbs, ladle into bowls, and (if you choose) top each with a dollop

of aioli. Serve with the baguette.