Branzino with Clams, Leeks and Salsa Verde Recipe | Scott Conant | Food Network

Ingredients

• 2 cups pitted green olives
• 1 cup cocktail onions, drained
• 1/2 cup cornichons, drained
• 2 tablespoons capers, drained and rinsed
• 5 anchovy fillets, rinsed well
• 1 bunch fresh parsley, large stems removed
• 2 cups extra-virgin olive oil
• Extra-virgin olive oil, as needed
• 1 leek, white part only, cut into coins and rinsed thoroughly
• 1 sprig fresh thyme
• Kosher salt
• Vegetable stock, as needed
• 1 skin-on branzino fillet, pin bones removed
• Canola oil, as needed
• 3 chanterelle mushrooms
• 4 clams, scrubbed
• 1 tablespoon chopped fresh parsley
• 1 teaspoon extra-virgin olive oil