Clam and Calamari Seafood Stew with Salsa Verde

Clam and Calamari Seafood Stew with Salsa Verde
Photo by Elinor Carucci

Ingredients

  • ½ teaspoon dried red pepper flakes
  • 16 Manila clams
  • 1 tablespoon fresh mint
  • 1 2/3 cups red onion
  • 2 tablespoons fresh Italian parsley
  • 1 tablespoon red-wine vinegar
  • ½ cup extra-virgin olive oil
  • + 12 more ingredients
    • 2 teaspoons fresh thyme
    • 1 2 1/4-to 2 1/2-pound whole striped bass, scaled, gutted, boned, head removed
    • 20 large brine-cured green olives (such as Castelvetrano or Cerignola)
    • 8 1/2-inch-thick slices country bread
    • 1 teaspoon whole grain Dijon mustard
    • 2 cloves garlic
    • 1 tablespoon fresh oregano
    • 5 cups water
    • ¼ cup tomato paste
    • 4 ounces cleaned squid
    • 5 tablespoons extra-virgin olive oil
    • 1 2/3 cups fresh fennel bulb

Combine all herbs in medium bowl. Whisk in vinegar and mustard, then gradually whisk in oil. Season salsa verde to taste with salt and pepper. Cover and let stand at room temperature until ready to use, up to 2 hours. Bring fish bones, skin, and head and 5 cups water to simmer in large saucepan o...

View full recipe at Epicurious

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