Seafood en Brodo with Tarragon Pesto
['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', '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', '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']
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.
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.
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.
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