Seared Wild Striped Bass with Sauteed Spring Vegetables

Ingredients Salt 1 bunch asparagus, snapped where it wants to naturally break 2 cups sugar snap peas, tips and strings removed 1 cup shelled fava beans Extra-virgin olive oil 3 cloves garlic 1 cup morel mushrooms, cleaned and cut lengthwise in 1/2 1/2 cup chicken or vegetable stock Four 6-ounce wild striped bass fillets, with skin Bring a large pot of well-salted water to a boil…

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