Halibut and Cockles in Herb Broth

• 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

1. Cover mushrooms with boiling water.
2. Let stand until softened, about 3 minutes.
3. Drain, and finely chop; set aside.
4. Put 1/4 cup of each of the herbs into a food processor; set aside.
5. Stir together remaining 3 tablespoons of each of the herbs, the mushrooms, oil, and 1/2 teaspoon salt in a medium bowl; set aside.
6. Bring stock to a boil in a medium pot.
7. Reduce heat to medium-low; add cockles.
8. Cover; cook until cockles open, about 2 minutes.
9. Discard any that do not open.
10. Using a slotted spoon, transfer cockles to a bowl, and cover.
11. (Keep heat on).
12. Season both sides of fish with salt and pepper.
13. Add to stock.
14. Cover; cook, carefully turning once, until center is opaque, 2 to 3 minutes per side.
15. Using a slotted spatula, transfer fish to a plate, and cover.
16. Bring stock to a boil.
17. Pour half the stock into a food processor with herbs; puree (be very careful with hot liquid).
18. Add to remaining stock; pour through a fine sieve into a medium bowl, pressing on herbs; discard herbs.
19. Divide fish and cockles among bowls.
20. Ladle broth into bowls; top fish with reserved herb mixture.

porcini mushrooms, fresh basil, fresh chives, tarragon, parsley, extravirgin olive oil, salt, fish stock, bass, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/halibut-and-cockles-in-herb-broth-392623 (may not work)