Calamari Stew With Garlic Toast Recipes

Steps:

• For the Calamari Stew: Warm the olive oil over medium heat in a medium pot.
• Add the garlic and let cook until fragrant, about 2 minutes.
• Remove the garlic.
• Add the tomato sauce, white wine, thyme, red pepper flakes, salt, and pepper.
• Bring the mixture to a simmer.
• Add the calamari and stir to combine.
• Continue to cook until the mixture comes back up to a simmer, about 2 more minutes.
• Serve immediately with the Garlic Toasts.
• For the Garlic Toast: Preheat the oven to 350 degrees F.
• Meanwhile, drizzle the bread slices with olive oil.
• Toast until the bread is crisp and turning golden brown, about 8 to 10 minutes.
• Remove from the oven and rub the top of the toasts with whole garlic cloves.
• Serve immediately with the Calamari Stew.

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.

Steps:

• Preheat the oven to 350°F.
• Warm the olive oil over low heat in a medium pot. Add the garlic and cook, stirring frequently, until fragrant, about 2 minutes. Increase the heat to medium. Slowly add the white wine and cook for 1 minute, then add the tomato sauce, thyme, red pepper flakes, salt, and pepper. Bring the mixture to a simmer and cook for 8 minutes. Stir in the calamari and continue to cook just until the mixture comes back to a simmer and the squid is opaque, about 2 more minutes.
• While the stew simmers, drizzle the bread slices with olive oil. Toast until the bread is crisp and turning golden brown, 8 to 10 minutes. Remove from the oven and rub the top of the toasts with the whole garlic cloves. Serve immediately with the calamari stew.