Provencal Fish Stew with Aioli | Tante Marie's Kitchen
This is my adaptation of a Pat Wells recipe. I make it over and over!
Ingredients
- 1 lb. littleneck clams
- 1 lb. fresh white fish such as halibut, sea bass, or ling cod
- 3 Tbs. extra virgin olive oil plus additional for the fish
- coarse salt and freshly ground black pepper
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