Ingredients

serves 4

　　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

　　

Step 1

Cover mushrooms with boiling water. Let stand until softened, about 3 minutes. Drain, and finely chop; set aside.

　　

Step 2

Put 1/4 cup of each of the herbs into a food processor; set aside. Stir together remaining 3 tablespoons of each of the herbs, the mushrooms, oil, and 1/2 teaspoon salt in a medium bowl; set aside.

　　

Step 3

Bring stock to a boil in a medium pot. Reduce heat to medium-low; add cockles. Cover; cook until cockles open, about 2 minutes. Discard any that do not open. Using a slotted spoon, transfer cockles to a bowl, and cover. (Keep heat on).

　　

Step 4

Season both sides of fish with salt and pepper. Add to stock. Cover; cook, carefully turning once, until center is opaque, 2 to 3 minutes per side. Using a slotted spatula, transfer fish to a plate, and cover.

　　

Step 5

Bring stock to a boil. Pour half the stock into a food processor with herbs; purée (be very careful with hot liquid). Add to remaining stock; pour through a fine sieve into a medium bowl, pressing on herbs; discard herbs. Divide fish and cockles among bowls. Ladle broth into bowls; top fish with reserved herb mixture.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.