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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