Calamari and Clam Seafood Stew with Salsa Verde
(Calamari e Vongole Stufato con Salsa Verde)
Ingredients:
For the Salsa Verde:
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
For the Seafood Stew:
One 2 and 1/4 to 2 and 1/2-pound whole striped bass
16 Manila clams, scrubbed
4 ounces cleaned squid (bodies cut into 1/2-inch wide rings, tentacles halved)
20 large brine-cured green olives
5 cups water
5 tablespoons extra-virgin olive oil
1 and 2/3 cups chopped red onion
1 and 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
Eight 1/2-inch-thick slices country bread
Directions:
Prepare the Salsa Verde:
Combine all herbs in medium bowl.
Whisk in vinegar and mustard.
Gradually whisk in olive 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.
Prepare the Seafood Stew:
Scale, gut, and bone the striped bass.
Remove the head.
Skin the fillets and cut into 1-inch cubes.
Save all the bones, skin, and head for the broth.
Bring fish bones, skin, and head and 5 cups water to simmer in large saucepan over medium-high heat.
Reduce heat to medium and simmer until broth is reduced to 4 cups, about 30 minutes.
Strain broth into bowl.
Heat olive oil in heavy large pot over medium-low heat.
Add onion, fennel, and garlic.
Saute until very soft but not brown, about 25 minutes.
Mix in crushed red pepper; stir 1 minute.
Add tomato paste and stir until beginning to darken, about 5 minutes.
Add broth and olives and bring to simmer.
Add all fish and seafood.
Simmer uncovered until clams open and fish and squid are just opaque in center and tender, 6 to 8 minutes (discard any clams that do not open).
Season seafood stew to taste with salt and pepper.
Toast bread.
Cut each slice in half.
Place 2 bread halves in each of 4 shallow bowls.
Ladle stew over bread, dividing equally.
Drizzle stew with salsa verde.
Serve, passing remaining bread and salsa verde separately. Makes 4 servings.