4 tbsp. EVOO
2 tbsp. butter
1 small bell pepper, finely chopped
1 small onion, finely chopped
2 small ribs celery with leafy tops, finely chopped
4 cloves garlic, thinly sliced
1 large bay leaf
2 tbsp. fresh thyme, chopped
Salt and pepper
1 tbsp. Worcestershire sauce
¼ cup hot sauce, such as Frank’s RedHot
½ cup chicken stock or vegetable stock
1 can (8 oz.) tomato sauce
1 can (14 oz.) diced fireroasted tomatoes or crushed tomatoes
4 scallions, chopped
4 to 6 halibut fillets (4 to 6 oz. each); 8 boneless, skinless chicken thighs; or 4 to 6 chicken breasts, each cut into 3 pieces
2 tbsp. Old Bay Seasoning
Baguette, for serving
In a large saucepan or skillet, heat 2 tbsp. EVOO, two turns of the pan, over medium-high. Add the butter and melt it into the oil. When the butter foams, add the bell pepper, onion, celery, garlic, bay leaf, and thyme. Season with salt and pepper. Cover and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the Worcestershire, hot sauce, stock, tomato sauce, and tomatoes. Simmer until the sauce thickens, 10 to 15 minutes. Stir in the scallions.
Season the fish or chicken with salt and pepper and the Old Bay Seasoning. In a large nonstick skillet, heat the remaining 2 tbsp. EVOO, two turns of the pan, over medium-high. If using fish, cook, turning occasionally, until opaque in the center, 7 to 8 minutes. If using chicken, cook, turning occasionally, until cooked through, 8 to 10 minutes.
Transfer the fish or chicken to shallow bowls. Top with lots of sauce. Serve with the baguette.