Name: Clam and Calamari Seafood Stew with Salsa Verde
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

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Clam and Calamari Seafood Stew with Salsa VerdeElinor Carucci

The stew is perked up with an Italian-style salsa verde, a mixture of chopped fresh herbs and olive oil. Have the bass filleted at the fish counter. You'll need the bones, skin, and head to make the stock, so be sure to request that those parts be saved for you. You may want to consider toasting more bread to sop up all the flavorful broth.

Ingredient tip:

Cerignolas are large green Italian olives. They are brinecured and have a delicate, sweet taste. Castelvetranos are medium-size brinecured green olives grown primarily in Sicily near their namesake town. They are mildly sweet and salty. Both types of olives are available at some supermarkets and at specialty foods stores.

Recipe notes

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