Basque-Style Fish With Green Peppers and Manila Clams

Name: 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)

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This riff on Basque pipérade, a classic fish recipe with stewed peppers, incorporates seafood from the region, like flaky white fish and clams.

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