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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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