STRIPED BASS WITH POACHED MUSSELS

THIS IS REALLY TWO RECIPES COMBINED.  AND, IN FACT, YOU COULD MAKE ONE OR THE OTHER.  BUT A CRISP-SKINNED PAN-COOKED FILLET OF BASS SITTING IN A POOL OF MUSSELS, FENNEL AND LEEKS IS TRULY SUBLIME.  FEEL FREE TO SUBSTITUTE COD OR GROUPER, BUT TRY AND BUY THICK PIECES WITH THE SKIN ON ONE SIDE.  THE SKIN NOT ONLY ENHANCES THE FLAVOR OF THE FISH, BUT KEEPS IT FROM DRYING OUT DURING THE COOKING PROCESS.

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