Clam and Calamari Seafood Stew with Salsa Verde

Ingredients

• 5 cups water
• 2 teaspoons fresh thyme
• ¼ cup tomato paste
• 16 Manila clams
• 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
• + 12 more ingredients
• • 1 2 1/4-to 2 1/2-pound whole striped bass, scaled, gutted, boned, head removed
  • 4 ounces cleaned squid
  • 2 tablespoons fresh Italian parsley
  • 1 tablespoon fresh oregano
  • 1 tablespoon fresh mint
  • 1 tablespoon red-wine vinegar
  • ½ cup extra-virgin olive oil
  • 1 teaspoon whole grain Dijon mustard
  • ½ teaspoon dried red pepper flakes
  • 2 cloves garlic
  • 1 ²/₃ cups fresh fennel bulb
  • 5 tablespoons extra-virgin olive oil

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