Clam and Calamari Seafood Stew with Salsa Verde

Name: Clam and Calamari Seafood Stew with Salsa Verde
Yield: 4 Servings
Ingredients: 2 tablespoons finely chopped fresh Italian parsley; 1 tablespoon chopped fresh oregano; 1 tablespoon chopped fresh mint; 2 teaspoons chopped fresh thyme; 1 tablespoon red wine vinegar; 1 teaspoon whole grain Dijon mustard; 1/2 cup extra-virgin olive oil; 1 2 1/4- to 2 1/2-pound whole striped bass, scaled, gutted, boned, head removed; fillets skinned and cut into 1-inch cubes, all bones, skin, and head reserved for broth; 5 cups water; 5 tablespoons extra-virgin olive oil; 1 2/3 cups chopped red onion; 1 2/3 cups chopped fresh fennel bulb; 2 garlic cloves, thinly sliced; 1/2 teaspoon (scant) dried crushed red pepper; 1/4 cup tomato paste; 20 large brine-cured green olives (such as Castelvetrano or Cerignola); 16 Manila clams, scrubbed; 4 ounces cleaned squid; bodies cut into 1/2-inch-wide rings, tentacles halved; 8 1/2-inch-thick slices country bread

By MadoPhotographer Elinor Carucci

July 8, 2009

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Recipe notes