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.