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Braised Bass And Clams In White Wine And Cream
Ingredients
- 2 tbsp. olive oil
- 4 shallots, thinly sliced
- 1 bay leaf
- 1 garlic clove, minced
- 1⁄4 cup white wine
- 4 6- to 8-oz. skinless stone or black bass fillets
- 1⁄4 cup all-purpose flour
- 4 cups fish stock
- 1 lb. littleneck clams, cleaned
- 1⁄2 cup heavy cream
- 1 tbsp. flat-leaf parsley leaves
- Boiled new potatoes, for serving
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