Clam and Calamari Seafood Stew with Salsa Verde

Ingredients for Clam and Calamari Seafood Stew with 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 matsked rödvinsvinäger

• 1 teaspoon whole grain Dijon mustard

• 120 ml extra jungfruolja

• 1 2 1/4-to 1.1kg whole striped bass, scaled, gutted, boned, head removed

• fillets skinned and cut into 1-inch cubes, all bones, skin, and head reserved for broth

• 1200ml vatten

• 5 tablespoons extra-virgin olive oil

• 400ml chopped red onion

• 275g chopped fresh fennel bulb

• 2 vitlöksklyftor, tunt skivade

• 1/2 teaspoons (scant) dried crushed red pepper

• 60ml tomato paste

• 20 large brine-cured green olives (such as Castelvetrano or Cerignola)

• 16 Manila clams, scrubbed

• 110g cleaned squid

• bodies cut into 1/2-inch-wide rings, tentacles halved

• 8 1/2-inch-thick slices country bread

How to make Clam and Calamari Seafood Stew with Salsa Verde

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 1200ml water to simmer in large saucepan over medium-high heat. Reduce heat to medium and simmer until broth is reduced to 950ml , about 30 minutes; strain broth into bowl.

Heat oil in heavy large pot over medium-low heat. Add onion, fennel, and garlic. Sauté 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 centre 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.

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