Seafood Ragout

• 4 cloves garlic, peeled and smashed
• 1 bunch fresh coriander, leaves and 2 inches of stem, coarsely chopped (about 1 cup)
• 3/4 cup olive oil
• 1 tablespoon kosher salt, plus additional, if necessary
• 8 small carrots, peeled and cut into 1 1/2 -by- 1/4 -by- 1/4 -inch pieces
• 1 bulb fennel, trimmed and cut into 1 1/2 -by- 1/4 -by- 1/4 -inch pieces
• 3 small zucchini, cut into 1 1/2-by- 1/4 -by- 1/4 -inch pieces
• 1 1/2 cups fish stock (or white wine)
• 1 1/4 pounds small, very clean clams
• 4 pounds small mussels, cleaned and beards removed
• 1 1/4 pounds fava beans, shelled, blanched 2 minutes in boiling water and peeled, or 2/3 cup frozen baby lima beans
• 2 3/4 pounds cleaned calamari, cut crosswise into 1/4 -inch-wide strips
• Freshly ground black pepper to taste

1. To make coriander oil,place garlic and coriander in a food processor and process until finely minced,stopping machine to scrape down the sides with a rubber spatula.With the machine running,slowly pour in the oil,stopping to scrape down the sides of the bowl,until the oil is fully incorporated.
2. Add the tablespoon of kosher salt to 3 quarts of water in a 4-quart saucepan and bring to a boil.Add the carrots,fennel and zucchini.Return to a boil.Lower the heat and simmer for 5 minutes.Skim the vegetables out with a slotted spoon and reserve.
3. Pour the stock into a large stock pot.Cover and bring to a boil.Add the clams.Cover the pot.
4. Cook for 2 minutes.Add the mussels.Cover and cook until the clams and mussels are just open,about 4 minutes.Add the favas or limas,allow to warm and then add the calamari and vegetables and stir them in.
5. Cover the pot and return to a boil.Lower the heat slightly and cook,stirring occasionally,until the calamari are just white,about 5 minutes.Season with salt,if needed,and pepper.Bring to a boil and serve immediately.Pass coriander oil separately.

garlic, fresh coriander, olive oil, kosher salt, carrots, fennel, zucchini, fish stock, mussels, fava beans, calamari, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7971 (may not work)