Braised Bass and Clams in White Wine and Cream | Saveur
A classic Portuguese dish of bass and clams cooked in a fragrant broth and finished with a rich glug of cream.
Ingredients
- 2 tbsp. olive oil
- 4 shallots, thinly sliced
- 1 bay leaf
- 1 garlic clove, minced
- <sup>1</sup>⁄<sub>4</sub> cup white wine
- 4 6- to 8-oz. skinless stone or black bass fillets
- <sup>1</sup>⁄<sub>4</sub> cup all-purpose flour
- 4 cups fish stock
- 1 lb. littleneck clams, cleaned
- <sup>1</sup>⁄<sub>2</sub> cup heavy cream
- 1 tbsp. flat-leaf parsley leaves
- Boiled new potatoes, for serving
More Like This
Braised Bass and Clams in White Wine and Cream - Legendary Recipes %
legenrecipes.com
Easy Mediterranean Steamed Clams in White Wine Broth - My Homemade Recipe
myhomemaderecipe.com
Brill with Clams and a White Wine and Cream Sauce - James Martin Chef
jamesmartinchef.co.uk
Clams in Ribeiro wine | Recipe | Lareiras
lareiras.gal
Linguine and Clams Recipe - Food.com
food.com
Recipe: <!-- -->Linguine with White Clam Sauce<!-- --> | Whole Foods Market
wholefoodsmarket.com
Black Bass with Chickpeas, Clams, and Chorizo | Saveur
saveur.com
Clams in White Wine Sauce - WildAJA
wildaja.com