Clams Pistou
By Julia Sullivan from Henrietta Red Restaurant
Clams Pistou
By Julia Sullivan from Henrietta Red Restaurant
Yield/Serves:
Makes 4 servings
- 36 regular sized manila clams, purged in cold water
- 1 lb. red snapper, cut in 1-inch cubes
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. cayenne
- 1 tsp. sweet paprika
- 2 fresno pepper, roasted, peeled, seeded, and chopped
- 2 tbsp.white wine
- 4 tbsp. extra virgin olive oil
- 3 cups basil leaves, picked and washed
- 1.5 cups parsley leaves, picked and washed (save stems for stock, if making)
- 1.5 cups cilantro leaves, picked and washed
- ½ spanish onion, small dice
- 1 fennel bulb, small dice
- 2 garlic cloves, minced
- 6 cups fish stock
- 1 large heirloom tomato, medium dice
- 4–6 slices of sourdough bread
Combine garlic powder, onion powder, cayenne, sweet paprika, roasted fresno pepper, white wine, and half of the olive oil in a bowl and stir to combine. Add snapper cubes and toss until coated. Marinate for at least 2-hours and up to 24-hours.
Bring a medium pot of water to a boil, season with salt so it tastes like the ocean. Add basil, parsley, and cilantro leaves. Blanch for 2-minutes. Remove and add directly to the bowl of a blender. Blend until smooth. Cool immediately in a bowl over ice and reserve, to maintain bright green color.
In a 6-quart, heavy bottomed Staub Wok over medium heat, add remaining olive oil. When it begins to shimmer, add onion and fennel, and sweat until they begin to soften. Add garlic and continue to sweat about two minutes more, stirring occasionally.
Add fumet and bring to a boil. Add clams and cover for two-minutes.
Add fish and tomato. Continue to cook, covered, until clams are open and fish is gently cooked throughout.
Bring a medium pot of water to a boil, season with salt so it tastes like the ocean. Add basil, parsley, and cilantro leaves. Blanch for 2-minutes. Remove and add directly to the bowl of a blender. Blend until smooth. Cool immediately in a bowl over ice and reserve, to maintain bright green color.
In a 6-quart, heavy bottomed Staub Wok over medium heat, add remaining olive oil. When it begins to shimmer, add onion and fennel, and sweat until they begin to soften. Add garlic and continue to sweat about two minutes more, stirring occasionally.
Add fumet and bring to a boil. Add clams and cover for two-minutes.
Add fish and tomato. Continue to cook, covered, until clams are open and fish is gently cooked throughout.