Clam and Calamari Seafood Stew with Salsa Verde

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

Ingredients

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

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