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 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

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