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Discard any unopened clams. Spoon the stew over the toasts, drizzle with the remaining 2 tablespoons of olive oil and serve right away.

Add the mahimahi and any accumulated juices to the casserole, nestling the fish into the stew. Cover and simmer over low heat, shifting the fish a few times, until it is just cooked, about 15 minutes.

Rich, hearty, and full of soul—watch Yousef make this comforting okra stew, a Southern Iranian favorite. Chabria: ICE arrested a California union leader. Does Trump understand what that means?