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Clam and Calamari Seafood Stew with Salsa Verde

Clam and Calamari Seafood Stew with Salsa Verde

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  • 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


  • 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 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
  • 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

Recipe Preparation


  • 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 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.

Reviews Section

Cioppino Seafood Stew

PUBLISHED July 16, 2018 · MODIFIED November 20, 2020 · BY [Urvashi Pitre] · 1445 words. · About 8 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· 30 Comments

Make this Cioppino Seafood Stew in your Instant Pot for a simple stew that is BURSTING with flavor! This seafood stew is rich and loaded with seafood and veggies. It's very filling with a small serving, while still being light.

Love how crispy and delicious Toasted Ravioli are? Make them even faster and easier with the help of your air fryer! These Air Fryer Ravioli are ready in less than 20 minutes and are as good as your favorite restaurant appetizer!

Clam and Calamari Seafood Stew with Salsa Verde - Recipes

Raw Bar and Chilled Seafood

Campechana ( mixed - shrimp, crab, octopus and oyster)

Appetizers and Share Plates

New England Clam Chowder

Dungeness Crab and Avocado Toast

House Smoked Fish Plate/ pickled vegetables / baguette

Fried Calamari - Marinara / grilled lemon

Baja Stone Crab Cakes - Cole slaw / tartar and cocktail sauces

Grilled Oysters - sweet corn/ melted leek / bacon / crostini

Dungeness Crab Poutine - fries/ Monterey Jack Gravy / Fried queso fresco / Dungeness crab

Caesar Salad - Romaine lettuce / Caesar dressing / crostini / shaved Parmesan

Grilled Fish Salads - (Market selection varies daily, depending on what the fishermen are catching) Mixed Lettuce / cherry tomatoes / avocado / olives / cucumber

Smoked Fish Salad - Mixed Lettuce / cherry tomatoes / avocado / olives / cucumber

Tacos served on corn tortillas with lime crema, shredded cabbage and salsa fresca

Grilled Local Fish or Wild Shrimp (Market selection varies daily, depending on what the fishermen are catching)

Txokos and Pintxos

All of these dishes are staples of txokos, the gastronomic societies of Basque Country. These culinary havens are the dominion of men, as their rules restrict women from joining, though some societies make exceptions and allow them in once a month or sometimes once a year. Their purpose is to give members a place to show off their culinary techniques and creations and to have a good time cooking, eating, and drinking.

These traditional societies have made significant contributions to the annals of Basque cooking, and some dishes that originated in txokos, such as marmitako made with salmon instead of tuna or various foie gras and duck breast dishes, have become classics.

Equally traditional is barhopping before lunch of dinner, which is essentially a regional sport. Bar counters display numerous pintxos, the equivalent to tapas in other areas of the country. Making the rounds consists of popping in and out of several bars, usually the same ones every day, grabbing a pintxo and drinking a txikito (a small glass of wine) in each one. It is a way to meet friends an acquaintances without arranging a specific date, before heading home for a proper meal.

Cheeses are among the typical pintxos found in the region's many bars, with Idiazábal, produced in Navarra as well, the most highly regarded. The sheep's milk cheese holds such importance for the Basques that a contest to judge the best artisanal Idiazábal cheeses is held every September in the town of Ordizia, in Guipúzcoa.

Some pintxos.

    : The Spanish love bacon, which we cure and air-dry in the same way as our famous jamon. This combination of prawns and bacon is inspired and very popular, and can be found at most Tapas bar, as well as in many banquets and receptions. It is an ideal treat for your guests when having a party at home! : Gilda means lollipop, and the classic Gilda is a simple assembly of a guindilla (Spanish chile pepper), an anchovy and an olive. The combination of good-quality pinkish anchovies, smallish, crisp, unwrinkled chillies and a freshly pitted olive produce a sophisticaded mélange. : In Bilbao, these stuffed mussels are called Tigres because of their fieriness.  I fondly remember the crowded little bars in the old part of Bilbao, where orders of tigres would emerge by the dozens from the tiny kitchens. : Smoked fish and fresh fruit make a perfect match when combined in this recipe and served as an appetizer. Smoked salmon is now ubiquitous in Spain, particularly in the cities. Less evidence is traditional bacalao (salt cod), for which smoked mackerel is a substitute here.


Fresh Dungeness crab on toasted ciabatta bread with choice of cocktail sauce or dill aioli

Fried oysters, fresh organic greens, tomato, and house made tartar sauce on a hoagie roll

Grilled shrimp, organic lettuce, tomato, avocado and house-made tartar sauce on a hoagie roll

House smoked tri-tip served on toasted dutch crunch, with BBQ sauce and garlic aioli, grilled onions, and bell peppers

Fresh melted mozzarella, turkey served on toasted dutch crunch, chipotle aioli, lettuce, tomato, & avocado

House smoked pulled pork served on a toasted onion roll, Carolina red, & coleslaw

Fresh melted mozzarella, fire-roasted bell peppers, and onions, grilled zucchini, & chipotle aioli, served on toasted ciabatta

View as List 10 Spectacular Shellfish Recipes

Shellfish is a broad category that includes some seemingly unrelated animals (clams and octopus are both considered shellfish, for example). Shellfish range in flavor from sweet to briny and from meaty to delicate. All shellfish are generally lean, so it’s important you don’t overcook. Here, 10 delicious, heart-healthy recipes for shellfish.

Broiled Scallops with Baby Spinach

The creamy, lemony dressing goes beautifully with these delicious scallops. Although baby spinach has become quite common in produce markets (along with other baby greens, such as mesclun), you could use regular spinach, torn into bite-size pieces, instead.

Oyster Stew with Garlic Toast

Unless you have experience shucking oysters (or like to live life on the edge), leave the dangerous work to the experts and get already-shucked oysters in their own liquor. If your oysters don’t have the ¼ cup of liquor called for here, you can use bottled clam juice or broth.

Bay Scallops with Citrus Sauce

The tart refreshing flavors of orange and grapefruit juices play well against the sweet richness of scallops. Dry vermouth adds an herbal undertone to the sauce, accentuating the sweet-herbal flavor of the tarragon.

Crab, Grapefruit, and Avocado Salad

This main-course salad is similar to a classic dish called Crab Louis. The origins of the dish are disputed (several West Coast chefs have been credited with the invention), but all renditions of it involve crabmeat, avocado, and a creamy tomato chili-based dressing.

Chilled Calamari and Scallop Salad

The calamari and scallops are skillet-steamed, and the citrusy dressing is reduced and concentrated. Make sure to chill this salad for at least two hours.

Lobster with Dipping Sauces

Lobster—without melted butter—is the ultimate low-fat splurge. We’ve added some fresh herbs to the lobster cooking water, but they are not absolutely necessary.

Hot and Spicy Mussels

Beautiful blue and black mussels pan-steamed over a heady mixture of white wine, garlic, and onions is one of the best—and simplest—shellfish dinners you can make. The red pepper flakes add heat, while the lemons add zing.

Littleneck Clams with Carrot-Ginger Sauce

A teeny bit of butter gives this bright orange sauce a silky texture. The basil and corn add a taste of summer. Serve these clams over pasta, or with some nice, crusty sourdough bread.

Parmesan-Crusted Crab Cakes

These scallion-flecked, chunky crab cakes need only a squeeze of fresh lemon juice to finish them off. Serve them with salad and fresh salsa or fruit relish for a main dish.

Simple Grilled Scallops

Serve these simply prepared scallops with bread or crackers, or dress them up by offering these sauces or salsas on the side: Papaya-Corn Salsa, Salsa Verde, or Chimichurri Sauce.

Recipe Summary

  • 2 pounds calamari, cleaned
  • 4 cups tomato sauce
  • 1 cup Chianti wine
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons chopped garlic
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground cayenne pepper
  • 1 teaspoon dried basil
  • ⅓ cup grated Romano cheese

Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.

In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.

Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.

How to make Seafood Soup Recipe

Renders two servings:


  • 14 oz. Red snapper, of medium size and cut in half
  • 16 oz. Cleaned blue crab, whole or cut in halves
  • 6 oz. Fresh shrimp with their shell
  • 10 oz. Cleaned crawfish (can be substituted with prawns)
  • 10 oz. Tomatoes
  • 1 Jalapeño pepper
  • 5 oz. White onion
  • 2 oz. Garlic Cloves
  • 1 Corn tortilla
  • 1 sprig Epazote (can be substituted with cilantro)
  • 1-½ Tbsps. Vegetable oil
  • Salt and pepper to taste
  • Water, as needed ( about 6 cups)

  • If you wish, you can add octopus or calamari to this soup, but they have to be cooked previously. In a large pot with plenty of boiling water, add laurel leaves, salt, black pepper, and the octopus or calamari. Put a lid on the pot and cook until the octopus or calamari is soft and tender. After they’re cooked, cut into bite-size pieces. Set aside and add to the soup along with the fish and shrimp.
  • As a substitute to the red snapper, you can use other types of fish, as well as store-bought fish fillets.


1. Place a medium-size frying pan over medium heat and pour in half of the vegetable oil. Add the fish and sear for a few seconds, just enough to seal it on both sides. This step will give the fish a better flavor, as well as keep it from falling apart when it’s in the soup. After you’ve seared the fish, set aside.

2. Roast the tomato, garlic, and onion in the same frying pan until the skin of the tomato (and only that of the tomato) is slightly charred. Afterward, set all these ingredients aside.

3. In the same pan, fry the tortilla until lightly golden (but be careful not to burn it). The tortilla will add a thick consistency to the broth.

4. Using your blender, blend the tomato, onion, garlic, and jalapeño pepper with a little bit of water (you can use fish or seafood broth if you have it). Add salt and black pepper to your liking, along with the fried tortilla, and blend again.

5. Once all the ingredients are mixed and you have a fine sauce, fry it with a little bit of vegetable oil in a pot at medium-high heat. Cook for about three minutes or until the sauce acquires a darker color. It is at this moment that you add the seafood. Remember to start with the seafood with the thickest shells, like the crawfish (or prawns, if using) and the crab.

6. Continue cooking for about 10 minutes at medium-low heat so that these ingredients can release their characteristic seafood flavor. You will be able to tell that the crawfish and the crab are fully cooked when their color turns from blue to red. It is at this point that you add more water and place a lid on the pot. Let it continue to boil for another 20 minutes.

7. After the 20 minutes, uncover the pot and add the rest of the ingredients: the fish, shrimp, and epazote. Let simmer for another 10 minutes. Taste again, and make any adjustments to your liking. Serve the soup with fresh corn tortillas, Mexican salsa (pico de gallo), and lemon juice.

Volta Region Seafood Stew

My Ghanaian wife is from the Volta region. And this, Volta Region Seafood Stew, is a particularly special favorite dish of mine. My bet is, once you’ve tried some, it will be a favorite of yours, too.

(Photo Attributed to Author: secretlondon123)

Volta Region Seafood Stew Recipe-

  • 12 oz. fresh, prawns, (shrimp) , peeled and deveined, shells and heads reserved
  • 8 oz. fresh calamari, chopped into bite sized rings
  • 2 tsp. tomato purée
  • 1″ piece fresh root ginger , peeled and chopped fine
  • 1 tbsp. vegetable oil
  • 4 large cloves garlic , peeled, and chopped fine
  • 1 onion , peeled, and rough chopped
  • 1 Scotch Bonnetchili pepper, chopped fine
  • 1 lb. fresh Atlanticmackerels, scaled, gutted, deboned, and chopped into large chunks
  • 2 whole cloves
  • 2 Maggi seasoning cubes, crushed
  • 1 tsp. smoked paprika
  • 1 tsp. fennel seeds
  • 1 tsp. coriander seeds
  • 14 oz. canned chopped tomatoes
  • 1 sprig fresh thyme
  • 1 white potato , peeled and chopped into 3/4″ cubes
  • 6 oz. okra , trimmed and rough chopped
  • chopped fresh cilantro, for garnish
  1. Place the prawn heads and shells into a medium-sized skillet and sauté until crispy and golden-brown. Crush with the back side of a wooden spoon, then add one teaspoon of the tomato puree and cover with 8 ounces of water. Raise heat to a simmer skim off any scum that rises to the surface, and leave to simmer until ready for use, later.
  2. Steam the calamari rings until partially tenderized – about 5-6 minutes should be enough.
  3. Heat the oil in a heavy-duty large skillet and tenderly fry the garlic, onion, ginger and Scotch Bonnet until softened, and light golden-brown.
  4. Now add the coriander seeds, cloves, paprika, crushed Maggi cubes and fennel seeds. Stir to combine well.
  5. Add and stir in the remaining tomato puree, then add and stir in the chopped tomatoes, thyme and cubed potato. Simmer until the potatoes are starting to soften – 5-6 minutes should do it.
  6. Strain the prawn stock through a sieve, pressing down on the shells and heads, then pour the liquid into the skillet with the stew. Simmer for 6-7 minutes to reduce some, then add and stir in the mackerel, prawns, partially cooked calamari, and okra. Simmer for another 5-6 minutes, just long enough so the seafood is cooked through.
  7. Serve your Volta Region Seafood Stew garnished with a sprinkling of chopped fresh cilantro. Also, give each person a ball of banku, fufu, or kenkey.

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The Secrets of Meltingly Tender Calamari

Seafood is a staple of Italian cuisine, from salty sardines to tender prawns and lobster. Calamari, or squid, are popular in antipasto dishes, as an addition to a salad or stuffed with greens and breadcrumbs as an appetizer — perfect for entertaining a small group with something out of the ordinary.

The trick to achieving meltingly tender calamari is to cook it over very high heat, so squid are ideal for grilling in the warm weather months. As a bonus, uncleaned calamari are a bargain! Follow these steps to prepare them yourself, then scroll down for some creative recipes to try.

Cut off the tentacles
Using a chef’s knife, cut off the tentacles just below the eyes of the squid. Be careful not to cut too far away from the eyes or the tentacles will fall apart.
Remove the beak
Squeeze the cut end of the tentacles to expose the hard, round “beak” at the base. Pull out and discard the beak. Set the tentacles aside.
Remove the head and innards
Gently squeeze the mantle, or tubelike body, and pull away the head. The entrails, including the ink sac, should come away with the head. Discard the head and entrails.
Remove the quill
Reach into the mantle and pull out the long, transparent, plasticlike quill along with any remaining entrails and discard them. Rinse the mantle and tentacles under running cold water.
Remove the skin, if desired
If desired, pull off the skin from the mantle, using a paring knife to help scrape it away if necessary. If left in place, the skin will give the cooked squid a pinkish cast.
Cut the body into rings
Some recipes call for the squid body to be cut into rings, usually about 1/2 inch wide. Put the rings in a large bowl of cold water, swish them around to rinse away any loose bits and then drain.

Citrusy Shrimp and Calamari Salad (Insalata di Mare)

Juice of 2 lemons (about 1/4 cup)

1 clove garlic, crushed in a garlic press

Fine sea salt and freshly ground black pepper

1 pound cleaned calamari, bodies and tentacles

1 pound large shrimp, peeled and deveined

1/4 cup thinly sliced red onion

1 small fresh hot chile, thinly sliced crosswise, or a generous pinch of red pepper flakes

2 Tbs. coarsely chopped fresh flat-leaf parsley

2 fresh bay leaves, or 4 dried bay leaves

In a small bowl, whisk together the lemon juice, vinegar, mustard, garlic, 1 teaspoon salt and a generous grinding of pepper. Set aside.

Bring a large pot of salted water to a boil over high heat. Cut the calamari bodies into rings 3/4 inch thick. Add the calamari rings and tentacles to the boiling water and cook for 2 minutes. Add the shrimp and cook until all the seafood is opaque throughout but still tender, about 4 minutes longer. Drain well and transfer to a bowl.

Pour the dressing over the seafood. It will seem like a lot, but the ample amount is necessary for marinating. Add the onion, chile and parsley and stir to mix well. Tuck int he bay leaves and lemon zest, cover and refrigerate until well chilled, at least 2 hours. Stir occasionally so that all the pieces marinate thoroughly.

Discard the lemon zest and the bay leaves. Divide the salad among small plates and serve with the bread on the side for sopping up the juices. Serves 4 to 6.

Find more bold and beloved Italian dishes in our new cookbook Williams-Sonoma Rustic Italian.

Watch the video: Andy Makes Seafood Pasta. From the Test Kitchen. Bon Appétit (July 2022).


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