Basque-Style Fish With Green Peppers and Manila Clams

Ingredients

• 1/3 cup extra-virgin olive oil
• 2 cloves garlic (finely chopped (1 Tbsp.))
• 1 tbsp. all-purpose flour
• 1/2 cup dry white wine
• 2 cups fish stock or clam broth
• 3/4 tsp. kosher salt (plus more to taste)
• 1 lb. assorted mild green peppers (cut into 1/4-inch strips (3 1/2 cups))
• 1 medium Spanish onion (thinly sliced)
• 2 tbsp. coarsely chopped Italian parsley (plus more for garnish)
• 2 lb. skin-on (hake fillets cut into 8 equal portions)
• 12 small (fresh clams, scrubbed)
• 1-2 tsp piment d'Espelette (optional)