CLAM AND CALAMARI SEAFOOD STEW WITH SALSA VERDE
Provided by Rob Levitt
Categories Soup/Stew Olive Sauté High Fiber Wheat/Gluten-Free Dinner Bass Clam Squid Healthy Potluck Bon Appétit
Number Of Ingredients 21
Steps:
- 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.
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Syeda Nasira
[email protected]This stew is simply delicious. I can't wait to make it again!
Yousof Ahmed
[email protected]I love the presentation of this stew. It's so colorful and inviting.
Brianna Anders
[email protected]This stew is a great way to warm up on a cold winter day. The rich, flavorful broth is sure to hit the spot.
Oakley Reifsnider
[email protected]I'm a big fan of one-pot meals, and this stew is no exception. It's easy to make and clean up, which is a major bonus.
Blessing Bassey
[email protected]This stew is a great way to get your kids to eat seafood. My kids love the mild flavor of the stew and the tender seafood.
Yoliswa Mabaleka
[email protected]I've also made this stew in a slow cooker. It's a great way to have a home-cooked meal without having to spend all day in the kitchen.
Alexander Carcamo
[email protected]This stew is a great way to use up leftover seafood. I often make it after a seafood boil or crab feast.
Masroor Khan
[email protected]I love that this recipe is so versatile. You can use any type of seafood you like, and you can adjust the spiciness of the salsa verde to your taste.
Rehmat Gm
[email protected]This stew is perfect for a special occasion dinner. It's elegant and delicious, and it's sure to impress your guests.
Jojo elwell
[email protected]I've made this stew several times now, and it's always a crowd-pleaser. Everyone loves the rich, flavorful broth and the tender seafood.
France Moswana
[email protected]I highly recommend this recipe to anyone who loves seafood. It's sure to be a hit.
Arham Ghani
[email protected]This stew is packed with flavor. The combination of the seafood, salsa verde, and white wine is simply divine.
Irtaza Malik
[email protected]I'm so glad I found this recipe. It's now one of my favorite seafood dishes.
Layan Rukmali
[email protected]I served this stew with a side of crusty bread, and it was the perfect meal for a cold winter night.
Petra Adriana A
[email protected]I used a variety of seafood in my stew, including clams, calamari, shrimp, and mussels. It was so delicious, and I loved the different textures of the seafood.
blade akizma
[email protected]The salsa verde was the perfect complement to the seafood stew. It added a bright, fresh flavor that really made the dish sing.
Lerato Mkase
[email protected]I love how easy this recipe was to follow. Even though I'm not a very experienced cook, I was able to make this dish without any problems.
Maddie belle Williams
[email protected]This clam and calamari seafood stew with salsa verde was a hit with my family! The flavors were incredible, and the seafood was cooked perfectly. I will definitely be making this again.