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

Seafood Stew

• 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

Description

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...

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