Clam and Calamari Seafood Stew with Salsa Verde

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

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