Clam and Calamari Seafood Stew with Salsa Verde

Ingredients

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

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