Braised Bass and Clams in White Wine and Cream

Braised Bass and Clams in White Wine and Cream
Braised Bass and Clams in White Wine and CreamMatt Taylor-Gross

This classic Portuguese dish of bass and clams cooked in a fragrant broth and finished with a rich glug of cream is adapted from Cimas in Estoril, which has been serving fresh fish to clientele since the '50s, when the establishment was owned by a Scottish spy.