Clam Fork - Designed specifically for serving clams and other shellfish.
Non-stick Skillet (Fry Pan) - Ideal for sautéing onions, garlic, or vegetables.
High-Sided Saucepan - Great for simmering seafood stew gently.
Collapsible Fish Scaler or Shell Remover Set - Useful for cleaning shellfish.
Slotted Spoon - Helps in removing clams from their shells and stirring ingredients.
Fine Mesh Strainer - Essential for straining broth or puréeing stew components.
Digital Food Scale (Optional) - Aids in accurate measurement of ingredients.
Wooden Spoon and Spatula Set - For stirring and mixing during preparation.
Soup Tureen or Serving Dish - Ideal for serving the seafood stew.
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 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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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