6 striped bass fillets
3 (8 oz.) bottles clam juice
1 cup heavy whipping cream
1/4 cup dry white wine
4 cups chicken broth
2 cups white rice
1/4 cup butter
3 shallots, chopped
1 clove garlic, chopped
9 oz. assorted mushrooms, diced
Boil all ingredients in saucepan until reduced to 2/3 cup, about 15 minutes.
Season with salt and pepper.
Cook rice in chicken broth in large saucepan until tender.
Melt the butter in a large skillet; add shallots, garlic and mushrooms.
Saute 10 minutes; season with salt and pepper.
Add mixture to rice in saucepan.
Preheat oven to 400 degrees.
Heat oil in large ovenproof skillet.
Season fish with salt and pepper.
Cook skin side down 4 minutes then place skillet in oven (do not turn fish).
Bake 4 minutes.
Divide rice among 6 plates.
Top with fish, skin side up; drizzle with sauce.
Sprinkle with parsley.