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Ingredients:
2 lbs striped bass (rockfish) fillets or steaks
1 lb mushrooms
2 lbs mussels
2 lbs New Zealand cockles or Little necks
1 garlic clove
1/2 cup bread crumbs
1 cup white wine
1 cup olive oil
Salt and pepper
Preparation:
Wash mussels and cockles well
Cooking:
Place the mussels and cockles in a pot with a little water and steam until opened - remove them from the heat and filter the broth. Slice the mushroom. Mince the garlic and sauté in 3 tbsp of oil. Add the mushrooms and cook them until dry, then lower heat. Add salt and pepper to taste and cook for another 10 minutes. Place fillets in a baking dish with the shellfish juices and the wine, salt and pepper to taste. Bake in pre-heated oven at 400 degrees for 20 min
10 minutes before the fish is done, add the mushrooms, mussels and cockles with or without the shells and continue baking. In a bowl mix 1/2 cup of flavored breadcrumbs and the oil. Remove the fish from oven when done, cover with breadcrumb mixture and broil till lightly brown (about 2 min).
Serves 4
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