Spring Seafood Stew with Peas, New Potatoes, and Tarragon

1. Prepare Herb Mixture

Combine the chopped parsley and tarragon leaves in a small bowl. Zest the lemon and mix it with the herbs, setting this mixture aside to finish the stew later.

2. Sauté Vegetables

In a large pot, heat the olive oil and butter over medium heat. Add the sliced leeks, green garlic, and chopped celery or fennel, and sauté them until they are softened, about 10 minutes. Season with a pinch of salt and black pepper.

3. Cook Potatoes with Wine

Add the new potatoes to the pot, stirring them into the vegetables, and then pour in the white wine. Allow the wine to simmer until it reduces by half, about 3 minutes.

4. Simmer with Stock and Bay Leaves

Add the bay leaves if using, along with the fish stock or a mixture of clam juice and water. Bring the stew to a gentle simmer and cook the potatoes until tender, about 35 to 45 minutes.

5. Add Seafood and Peas

Stir in the peas, flaked smoked trout, and clams. Cook for another 10 to 15 minutes, or until the clams open. Discard any clams that do not open. Add the fish fillets, seasoning lightly with salt and pepper, and cook until opaque and flaky, about 8 to 10 minutes.

6. Serve with Crème Fraîche and Herb Mixture

Ladle the stew into bowls, top each with a dollop of crème fraîche, and sprinkle the reserved herb and lemon zest mixture over the top. Serve with crusty bread on the side.