Striped Bass Fillet with Lobster Stock and Aromatic Vegetables

Ingredients

• 6 (6-ounce) striped bass fillets
• 1 large zucchini, cut crosswise into 3-inch pieces
• ¼ teaspoon black pepper, divided
• 2 medium carrots, peeled and cut into 3-inch pieces
• 1 tablespoon olive oil
• 4 cups Lobster Stock
• 2 small leeks, trimmed and cut into 3-inch pieces
• + 3 more ingredients
• • 16 shiitake mushroom caps
  • ½ teaspoon salt, divided
  • 1 tablespoon butter

Cut carrot, leek, and zucchini pieces lengthwise into julienne strips; set aside. Bring Lobster Stock to a simmer in a medium saucepan (do not boil); keep warm over low heat. Heat oil in a large skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add...

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