Clam And Calamari Seafood Stew With Salsa Verde

Name: Clam And Calamari Seafood Stew With Salsa Verde
Prep time: 3 h 19 min
Cook time: 3 h 19 min
Total time: 3 h 19 min
Yield: 16
Cuisine: Mexican
Ingredients: 9 inches thick slices country bread; 394 milliliters chopped fresh fennel bulb; 1 Tbsp chopped fresh mint; 2 teaspoons chopped fresh thyme; 2 garlic cloves, thinly sliced; 16 Manila clams, scrubbed; 20 larges brine-cured green olives (such as Castelvetrano or Cerignola); 118 milliliters extra-virgin olive oil; 1 Tbsp chopped fresh oregano; 2 Tbsps finely chopped fresh Italian parsley; 394 milliliters chopped red onion; 1 teaspoons (scant) dried crushed red pepper; 1 Tbsp red wine vinegar; 113 grams cleaned squid; bodies cut into 1/2-inch-wide rings, tentacles halved; 1 kilograms whole striped bass, scaled, gutted, boned, head removed; fillets skinned and cut into 1-inch cubes, all bones, skin, and head reserved for broth; 59 milliliters tomato paste; 1 liters water; 1 teaspoon whole grain Dijon mustard

Clam And Calamari Seafood Stew With Salsa Verde is a dairy free and pescatarian main course. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 150 calories, 13g of protein, and 9g of fat each. If you have water, parsley, tomato paste, and a few other ingredients on hand, you can make it. It is a reasonably priced recipe for fans of Mexican food. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 3 hours and 19 minutes.

Ingredients

Servings:

9inches

thick slices country bread 394milliliters

chopped fresh fennel bulb 1Tbsp

chopped fresh mint 2teaspoons

chopped fresh thyme 2

garlic cloves, thinly sliced 16

Manila clams, scrubbed 20larges

brine-cured green olives (such as Castelvetrano or Cerignola)118milliliters

extra-virgin olive oil 1Tbsp

chopped fresh oregano 2Tbsps

finely chopped fresh Italian parsley 394milliliters

chopped red onion 1teaspoons

(scant) dried crushed red pepper 1Tbsp

red wine vinegar 113grams

cleaned squid; bodies cut into 1/2-inch-wide rings, tentacles halved 1kilograms

whole striped bass, scaled, gutted, boned, head removed; fillets skinned and cut into 1-inch cubes, all bones, skin, and head reserved for broth 59milliliters

tomato paste 1liters

water 1teaspoon

whole grain Dijon mustard

Recommended wine: Chardonnay, Muscadet, Riesling

Clams on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.