Halibut and Mussel Stew with Fennel, Peppers, and Saffron

Halibut and Mussel Stew with Fennel, Peppers, and Saffron
Photo by Scott Phillips


  • 2 Tbs. extra-virgin olive oil, more for the bread
  • 1/8 tsp. pimentón (smoked paprika)
  • 3 Tbs. tomato paste
  • 1 tsp. chopped fresh thyme
  • 2 medium cloves garlic (1 minced, 1 whole)
  • Kosher salt and freshly ground black pepper
  • 11 oz. skinless halibut fillets or other firm white fish, cut into 1-inch chunks
  • + 10 more ingredients
    • 1 small red bell pepper, stem, ribs, and seeds removed and discarded; flesh thinly sliced lengthwise (1-½ cups)
    • 1 medium fennel bulb, stalks and fronds removed, quartered lengthwise, cored, and thinly sliced crosswise (4 cups)
    • 13 mussels, scrubbed and debearded
    • 2 pinches saffron
    • 1 medium carrot, peeled and thinly sliced crosswise (¾ cup)
    • 1 medium yellow onion, thinly sliced (2 cups)
    • 4 baguette slices, ¾ inch thick
    • ½ cup dry white wine, such as Albariño
    • 1 bay leaf
    • One 15.5-oz. can chickpeas, drained and rinsed

Heat the oil in a 5-quart saucepan over medium heat. Add the onion, fennel, carrot, and bell pepper and cook, stirring occasionally, until the vegetables are tender but not browned, about 5 minutes. Add the tomato paste and minced garlic and cook, stirring constantly, until the garlic is fragrant...

View full recipe at Fine Cooking


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