Halibut (and cockles) in herb broth from Martha Stewart

This is a really simple but impressive-looking and tasting dish. It calls for cockles too but I skipped them this time. Wild halibut is so delicious right now it can easily stand on its own.

Serves 4

1/2 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 (I bought Kitchen Basics' natural seafood stock (fish fumet) which is carried at Whole Foods and it worked just fine)
1 pound cockles or clams, scrubbed
4 Pacific halibut, striped bass, or Pacific cod fillets (about 1 1/2 pounds in total), skinned, bones removed
Freshly ground pepper

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

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.

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).

Season both sides of fish with salt and pepper. Add to stock. Cover; cook, carefully turning once, until center is opaque, 2 - 3 minutes per side (may be slightly longer if fillet is very thick). Using a slotted spatula, transfer fish to a plate, and cover.

Bring stock to a boil. Pour half the stock into food processor with herbs; puree (be careful with hot liquid). Add to remaining stock; pour through a fine sieve into a medium bowl, pressing on herbs; discard herbs (I just pour the food processed mixture back into the original pot with the remaining stock through a sieve - saves a bowl to wash). Divide fish and cockles among bowls. Ladle broth into bowls; top fish with reserved herb mixture.