Clam and Calamari Seafood Stew with Salsa Verde

Ingredients

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