This week's recipe, from our friend Craig Fear over at Fearless Eating, calls for a few different types of seafood and shellfish; any of our groundfish would work very well, too.
Ingredients:
Littleneck Clams, Mussels, Black Sea Bass or Other Lean Whitefish, Scallops
Olive oil
Garlic
Lemon zest
Fresh thyme
Can of San Marzano tomatoes
White wine (optional)
Fish stock