2 cups fish or chicken stock, warm
1 tablespoon Dijon mustard
2 bunches watercress, cleaned
1/4 cup parsley sprigs
Freshly ground black pepper
1 cup small diced potatoes
5 tablespoons olive oil
2 tablespoons minced shallots
2 teaspoons chopped garlic
1 pound fresh baby morel mushrooms
4 striped bass fillets, skin on (about 6 ounces each)
1 tablespoon snipped chives (cut 1/2-inch long)
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