Cod, mahi mahi, large snapper fillets or any meaty fish are suitable for this chunky stew. Clams or scallops (out of the shell) make a fine replacement for the mussels.
Drizzle oil into a roasting dish (I find a ceramic dish works best for this), sprinkle with basil leaves, then lay fish in, skin-side up. Scatter mussels around the fish, and spoon potato mixture over it all. Season with salt and freshly ground black pepper. Cover dish with a lid or foil and
Serve hot from the oven in winter, or at room temperature on a balmy day.
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