HALIBUT AND MUSSEL STEW WITH FENNEL PEPPERS AND SAFFRON
"HOW I MET MY FIRST FOODIE AND LEARNED HOW TO MAKE THIS HALIBUT AND MUSSEL STEW Years ago, I had a boss named Susanne who had a wonderful house on Fire Island. She was very kind in opening the place up to her staff, particularly those of us who were juniors and had few options..."
INGREDIENTS
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2 Tbs. extra-virgin olive oil, more for the bread
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1 medium yellow onion, thinly sliced (2 cups)
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1 medium fennel bulb, stalks and fronds removed, quartered lengthwise, cored, and thinly sliced crosswise (4 cups)
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1 medium carrot, peeled and thinly sliced crosswise (3/4 cup)
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1 small red bell pepper, stem, ribs, and seeds removed and discarded
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flesh thinly sliced lengthwise (1-1/2 cups)
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3 Tbs. tomato paste
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2 medium cloves garlic (1 minced, 1 whole)
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1/2 cup dry white wine, such as Albariño
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One 15.5-oz. can chickpeas, drained and rinsed
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1 tsp. chopped fresh thyme
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1/8 tsp. pimentón (smoked paprika)
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2 pinches saffron
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1 bay leaf
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Kosher salt and freshly ground black pepper
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4 baguette slices, 3/4 inch thick
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11 oz. skinless halibut fillets or other firm white fish, cut into 1-inch chunks
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12 mussels, scrubbed and debearded
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