12 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
5tablespoonsextra-virgin olive oil
1 2/3cupschopped red onion
1 2/3cupschopped fresh fennel bulb
2garlic cloves, thinly sliced
1/2teaspoon(scant) dried crushed red pepper
20large brine-cured green olives (such as Castelvetrano or Cerignola)
16Manila clams, scrubbed
4ouncescleaned squid; bodies cut into 1/2-inch-wide rings, tentacles halved
81/2-inch-thick slices country bread
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.
Cerignolas are large green Italian olives. They are brine-cured and have a delicate, sweet taste. Castelvetranos are medium-size brine-cured 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
Post a question or comment using the link (in red) below. All comments will be queued for approval, then posted. Email address are kept confidential.
Cooking is my outlet. I love the creative process of integrating complimentary flavors and ingredients and the result being a dish I can only describe as culinary magic. Since I can remember, I’ve been in the kitchen. The fondest memories of my beloved grandmother Corina, are food-centered whether helping with Sunday dinner and holiday meals or watching Julia Roberts and Jacques Pepin. I feel closer to her each time I’m in the kitchen with my daughter. sees
This blog will feature the most consistent ingredient in my life…food and the dining experience. I will post my own recipes, post interesting food-related web articles, try recipes from cookbooks and shows as well as share my personal dining experiences.