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Clam and Calamari Seafood Stew with Salsa Verde Recipe

Clam and Calamari Seafood Stew with Salsa Verde Recipe

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Clam and Calamari Seafood Stew with Salsa Verde

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Ingredients

Count

Nutrition

2244

Calories

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Ingredients:

Serving

2 tbsp finely chopped fresh italian parsley
1 tbsp chopped fresh oregano
1 tbsp chopped fresh mint
2 tsp chopped fresh thyme
1 tbsp red wine vinegar
1 tsp whole grain dijon mustard
1/2 cup extra-virgin olive oil
1 2 1/4- to 2 1/2-lb 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 tbsp 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 tsp (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 oz cleaned squid ; bodies cut into 1/2-inch-wide rings, tentacles halved
8 1/2- inch- thick slices country bread

Directions:

For 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.
For seafood stew: 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 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 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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2243.92 Kcal (9395 kJ)
Calories from fat	1806.71 Kcal
		% Daily Value*
Total Fat	200.75g	309%
Cholesterol	391.27mg	130%
Sodium	675.57mg	28%
Potassium	2547.45mg	54%
Total Carbs	57.63g	19%
Sugars	18.8g	75%
Dietary Fiber	15.81g	63%
Protein	55.05g	110%
Vitamin C	75.4mg	126%
Vitamin A	0.7mg	25%
Iron	96.9mg	538%
Calcium	441.1mg	44%

Amount Per 100 g
Calories	101.98 Kcal (427 kJ)
Calories from fat	82.11 Kcal
		% Daily Value*
Total Fat	9.12g	309%
Cholesterol	17.78mg	130%
Sodium	30.7mg	28%
Potassium	115.77mg	54%
Total Carbs	2.62g	19%
Sugars	0.85g	75%
Dietary Fiber	0.72g	63%
Protein	2.5g	110%
Vitamin C	3.4mg	126%
Iron	4.4mg	538%
Calcium	20mg	44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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