Seafood En Brodo With Tarragon Pesto Recipes

TARRAGON AND WALNUT PESTO

Tarragon and Walnut Pesto image

Provided by Alex Guarnaschelli

Time 10m

Yield 3/4 cup pesto

Number Of Ingredients 7

Ingredients

2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh tarragon leaves
4 tablespoons roughly chopped walnuts
1 tablespoon bread crumbs
1/3 cup olive oil
Salt
Freshly ground black pepper

Steps:

Add to a mortar and pestle, the parsley, tarragon, and walnuts. Add the bread crumbs and grind to a paste. Season with salt and pepper and slowly drizzle the olive oil in while stirring. Serve with good crusty bread.

SEAFOOD EN BRODO WITH TARRAGON PESTO

Seafood en Brodo with Tarragon Pesto image

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.

Provided by Dawn Perry

Categories Soup/Stew Fish Shellfish Christmas Dinner Seafood Clam Fall Winter Tarragon Christmas Eve Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 30

Ingredients

Brodo:
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
Pesto:
1 garlic clove, chopped
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh tarragon leaves
1/4 cup extra-virgin olive oil
Kosher salt, freshly ground pepper
freshly ground pepper
Assembly:
3 1/2 pounds clams or cockles, scrubbed
8 4-ounce firm fish fillets (such as halibut, snapper, or cod)
Kosher salt, freshly ground pepper
freshly ground pepper
Olive oil (for drizzling)
8 slices country-style bread, toasted

Steps:

For brodo:
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.
For pesto:
Pulse garlic, parsley, and tarragon in a food processor until very finely chopped. With motor running, slowly add oil, and process until smooth; season with salt and pepper.
For assembly:
Return broth to a simmer; add shellfish, cover pot, and cook until shellfish open (discard any that do not open), about 5 minutes. Transfer shellfish to a large bowl and add a ladleful of broth; tent with foil. Season fish with salt and pepper; add to broth in pot. Cover; cook fish gently until opaque throughout, about 4 minutes.
Divide fish and shellfish among shallow bowls and ladle broth over. Drizzle stew with oil, top with pesto, and serve with toast.
DO AHEAD: Brodo can be made 3 days ahead. Cover and chill. Pesto can be made 1 day ahead. Press plastic wrap directly on surface and chill.

SEAFOOD PESTO PASTA

Seafood Pesto Pasta image

Pesto turns shrimp and scallops into superstars in this fresh-flavored entree from Marnie Franze. "The recipe is from my dad," she comments from Battle Lake, Minnesota.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1/4 cup plus 1 tablespoon olive oil, divided
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh oregano leaves
2 tablespoons minced fresh parsley
4 to 6 garlic cloves, divided
12 ounces uncooked linguine
2 green onions, chopped
1 tablespoon butter
1/2 pound uncooked medium shrimp, peeled and deveined
1/4 cup white wine or chicken broth
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper
1/2 pound fresh sea scallops
1/2 cup grated Parmesan cheese

Steps:

For pesto, place 1/4 cup oil, basil, oregano, parsley and one garlic clove in a blender or food processor. Cover and process until smooth; set aside. Mince the remaining garlic. Cook pasta according to package directions., Meanwhile, in a nonstick skillet, saute onions and minced garlic in butter and remaining oil until tender. Add the shrimp, wine or broth, lemon juice and cayenne; saute for 2 minutes. Add scallops; saute for 2 minutes or until shrimp turn pink and scallops are firm and opaque. Drain pasta; toss with pesto and Parmesan. Top with seafood mixture.

Nutrition Facts :

SEAFOOD TARRAGON

Seafood Tarragon image

My favorite summer dish! This "salad" is loaded with fresh flavor and crispness that I just haven't found in any other recipe I have. This recipe is pretty forgiving, so don't worry about "exact" amounts...and season to your liking! It can get salty easily, so watch out for that. ENJOY!

Provided by BasilLover

Categories One Dish Meal

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb frozen shrimp, thawed and chopped (50 or 70 count bag)
1 (8 ounce) package imitation lobster meat, chopped
3/4 cup fresh Italian parsley, finely chopped
10 sprigs fresh tarragon, remove leaves from stems, discard stems
1/3 cup diced white onion
3 stalks celery, diced
1 cup frozen peas, thawed
1 dash season salt
2 teaspoons sugar
2 -3 tablespoons mayonnaise
1 tablespoon lemon juice
salt and pepper

Steps:

Toss all ingredients together.
Chill at least 15 minutes, and enjoy! This dish stays great for up to a week -- if it isn't gobbled up sooner!

Nutrition Facts : Calories 127.7, Fat 2.6, SaturatedFat 0.5, Cholesterol 148.6, Sodium 251.5, Carbohydrate 8.1, Fiber 1.7, Sugar 3.9, Protein 17.6

TARRAGON PESTO (MOOSEWOOD)

Tarragon Pesto (Moosewood) image

From The Moosewood Restuarant Kitchen Garden. It says it is good on grilled fish, vegetables and pilaf. This was quite lovely in a casserole with mixed grains, veggies and topped with mozzarella cheese and pine nuts. Original recipe did not include the garlic, which is why I have listed it as optional.

Provided by VegSocialWorker

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup loosely packed fresh parsley leaves
1/2 cup loosely packed fresh tarragon leaves
1/4 cup coarsely chopped scallion
1/3 cup pine nuts
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons fresh lemon juice
1/4 cup vegetable oil
2 -3 of crushed garlic cloves (optional)
salt and pepper

Steps:

Place all ingredients, except the oil, in a food processor or blender.
Mix until everything is well chopped then slowly add the oil in a thin stream to form a fairly smooth paste.
Pesto will keep refrigerated for a couple of weeks. Keep in an airtight container and cover with a thin layer of oil, if desired, to prevent discoloring.

Nutrition Facts : Calories 257.8, Fat 25, SaturatedFat 4.5, Cholesterol 11, Sodium 200.8, Carbohydrate 3.5, Fiber 1.1, Sugar 0.8, Protein 6.9

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