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Mussels & Halibut Fra Diavolo

Mussels & Halibut Fra Diavolo


  • 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


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.