Clam and Calamari Seafood Stew with Salsa Verde

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

Ingredients

  • 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)
  • 1 tablespoon red-wine vinegar
  • 2 tablespoons fresh Italian parsley
  • 2 teaspoons fresh thyme
  • ½ cup extra-virgin olive oil
  • 1 2/3 cups red onion
  • + 12 more ingredients
    • ½ teaspoon dried red pepper flakes
    • 5 tablespoons extra-virgin olive oil
    • 1 teaspoon whole grain Dijon mustard
    • ¼ cup tomato paste
    • 5 cups water
    • 1 2/3 cups fresh fennel bulb
    • 1 tablespoon fresh mint
    • 16 Manila clams
    • 1 tablespoon fresh oregano
    • 2 cloves garlic
    • 4 ounces cleaned squid
    • 8 1/2-inch-thick slices country bread

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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