Clam and Calamari Seafood Stew with Salsa Verde

Ingredients

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

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