Clams Pistou

Clams Pistou

  • Prep Time: 40 minutes
  • Cook Time: 155 minutes
  • Servings: 4

This satisfying seafood dish comes from Julia Sullivan, the chef/proprietor of Henrietta Red in Nashville, Tennessee. The soup features a stock made from snapper bones that are simmered with garlic and herbs. Three dozen fresh Manilla clams are added to the soup, as well as chunks of red snapper that have been marinated in a mix of pungent herbs and spices. As a finishing touch, a pistou made from basil, parsley and coriander leaves is mixed into the soup before serving.

Ingredients

To make the stock:

  • 5 1/2 kg snapper bones and trim (remove the eyes and gills if using heads)
  • 8 cups water
  • 8 cups ice
  • 250 g white onion, diced
  • 250 g fennel, diced
  • 2 garlic cloves
  • 15 parsley stems
  • 1 tsp. black peppercorns

To make the clams:

  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. cayenne
  • 1 tsp. sweet paprika
  • 2 Fresno chillies, roasted, peeled, seeded and chopped
  • 2 Tbs. white wine
  • 1/4 cup (60 ml) extra virgin olive oil
  • 500 g red snapper, cut into 2.5-cm cubes
  • 3 cups (90 g) basil leaves, picked and washed
  • 1 1/2 cups (45 g) parsley leaves, picked and washed (save stems for stock if making)
  • 1 1/2 cups (45 g) coriander leaves, picked and washed
  • 1/2 Spanish onion, diced
  • 1 fennel bulb, diced
  • 2 garlic cloves, minced
  • 36 regular-sized Manila clams, purged in cold water
  • 1 large heirloom tomato, diced
  • 4 to 6 slices sourdough bread, for serving

Directions:

  • To make the stock, in a small stockpot, combine the bones and trim with water and ice. Bring to a simmer slowly.
  • Simmer for 1 hour and 15 minutes, skimming continuously throughout the cooking process. Add the vegetables and aromatics and continue simmering for 45 minutes more.
  • Remove the pot from the heat. Strain through a fine-mesh sieve and use immediately or cool and store in the refrigerator. The recipe makes about 6 litres of stock; you will need 6 cups (1.5 l) for the clams pistou.
  • To make the clams pistou, first combine the garlic powder, onion powder, cayenne, sweet paprika, roasted Fresno chilli, white wine and half of the olive oil in a bowl and stir to combine. Add the 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, and season with salt so it tastes like the ocean. Add the basil, parsley and coriander 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 the bright green colour.
  • In a large, heavy-bottomed saucepan over medium heat, add the remaining olive oil. When it begins to shimmer, add the onion and fennel, and sweat until they begin to soften. Add the garlic and continue to sweat about two minutes more, stirring occasionally.
  • Add 6 cups (1.5 l) of the fish stock and bring to a boil. Add the clams and cover for two minutes. Add the snapper cubes and the tomato. Continue to cook, covered, until the clams are open and the fish is gently cooked throughout.
  • With a slotted spoon, divide the clams and fish evenly between four bowls.
  • Stir the herb puree into the broth so it turns a bright green colour. Taste and adjust the seasoning. Ladle the broth and vegetables over the clams and fish.
  • Serve with a hearty piece of sourdough toast and an empty bowl for shells on the side. Serves 4.
  • Recipe courtesy of Julia Sullivan
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