Greek Fish Stew

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6 tablespoons extra-virgin olive oil

1 onion, thinly sliced

1 medium leek, halved lengthwise and thinly sliced crosswise

2 large garlic cloves, minced

5 large celery ribs, thinly sliced, plus 1/4 cup leaves

2 parsley sprigs

2 thyme sprigs

Salt and freshly ground pepper

1 small lemon, scrubbed and quartered

3 cups dry white wine

2 cups chicken stock or low-sodium broth

One 1 1/2-pound halibut steak on the bone

2 pounds mussels, scrubbed

Crusty bread, for serving

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