Ingredients for Clam and Calamari Seafood Stew with Salsa Verde

• 2 cucharadas de perejil italiano fresco finamente picado

• 1 cucharada de orégano fresco picado

• 1 cucharada de menta fresca picada

• 2 cucharaditas de tomillo fresco picado

• 1 cucharada de vinagre de vino tinto

• 1 teaspoon whole grain Dijon mustard

• 120ml de aceite de oliva virgen extra

• 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 de agua

• 5 cucharadas de aceite de oliva virgen extra

• 400ml chopped red onion

• 275g chopped fresh fennel bulb

• 2 dientes de ajo, finamente cortados

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

• 60 ml de pasta de tomate

• 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

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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Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.