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Clam and Calamari Seafood Stew with Salsa Verde


Clam and Calamari Seafood Stew with Salsa Verde Recipe

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
Directions:
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Rank

35.0587308524


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