Halibut And Mussel Stew With Fennel, Peppers, And Saffron

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
841
FAT
55%
CHOL
45%
SOD
102%

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Ingredients for 4 servings

1 medium carrot, peeled and thinly sliced crosswise (3/4 cup)

4 baguette slices, 3/4 inch thick

One 15.5-oz. can chickpeas, drained and rinsed

1 medium yellow onion, thinly sliced (2 cups)

Kosher salt and freshly ground black pepper

1 bay leaf

1 small red bell pepper, stem, ribs, and seeds removed and discarded; flesh thinly sliced lengthwise (1-1/2 cups)

2 medium cloves garlic (1 minced, 1 whole)

2 Tbs. extra-virgin olive oil, more for the bread

1/2 cup dry white wine, such as Albariño

11 oz. skinless halibut fillets or other firm white fish, cut into 1-inch chunks

2 pinches saffron

13 mussels, scrubbed and debearded

1 tsp. chopped fresh thyme

1/8  tsp. pimentón (smoked paprika)

3 Tbs. tomato paste

1 medium fennel bulb, stalks and fronds removed, quartered lengthwise, cored, and thinly sliced crosswise (4 cups)

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