Ingredients
2 lb. mussels, scrubbed and debearded
2 lb. halibut, cut into 2-inch chunks
½ lemon, juiced (about 1 tbsp.)
2 tbsp. unsalted butter
¼ cup EVOO, plus more for drizzling
2 shallots, finely chopped
6 cloves garlic, thinly sliced or chopped
1 tbsp. fresh thyme, chopped, or 1 tsp. dried
1 tbsp. fresh oregano, chopped, or 1 tsp. dried
1 tbsp. Calabrian chile paste or 1½ tsp. crushed red pepper
½ cup dry (white) vermouth or white wine
1 can (14 oz.) fire-roasted crushed or diced tomatoes
1 cup (8 oz.) tomato sauce or 1 cup passata
Fresh basil leaves, torn
1 loaf ciabatta, halved
Handful fresh parsley, coarsely chopped
Flaky sea salt
Directions
Step 1
Rinse the mussels in a colander and gently shake. Discard any open mussels. Pat halibut dry, then squeeze lemon juice over it and season with salt and pepper. Preheat broiler.
Step 2
In a large, deep lidded skillet over medium-high heat, melt butter with EVOO. Once butter is melted, add halibut and cook until brown and crispy, 3 to 4 minutes. Turn and cook 1 minute more, then transfer to a plate. Add the shallots, garlic, thyme, oregano, and chile paste and season with salt, stirring for 2 minutes. Pour in vermouth or wine and simmer until reduced by half, 1 to 2 minutes. Stir in tomatoes, tomato sauce, and mussels. Cover and cook until mussels open, 5 to 7 minutes. Discard any mussels that didn't open. Stir in basil. Gently nestle halibut into pot and reduce heat to low. Cook until fish is warmed through, about 1 minute.
Step 3
Lay bread on baking sheet and broil until evenly charred, 1 to 2 minutes, rotating sheet if needed. Drizzle EVOO over the bread and sprinkle with parsley and flaky sea salt. Slice into large chunks.
Step 4
Take the pot and the bread to the table. Serve family-style along with a green salad.
