Fish Stew
This Basque seafood stew features bay scallops, red snapper, and clams in their shells; tomato wedges, tiny Spanish olives, and a garnish of chopped fresh parsley round out the flavors.
Martha Stewart Living, June 2002
This Basque seafood stew features bay scallops, red snapper, and clams in their shells; tomato wedges, tiny Spanish olives, and a garnish of chopped fresh parsley round out the flavors.
Although we used steamer clams, smaller varieties such as cockles or littleneck can be used for a more refined stew. Spanish empeltre olives are slightly sweet and very succulent. Picholine olives work just as well.