Halibut and quick-cooking mussels are the stars of this rich, fragrant meal-in-a-bowl. And while the seafood soup might look fancy, and even a bit time-intensive, it’s actually quite easy to prepare: After sautéing leeks, garlic, and fennel in a saucepan, you’ll add sherry and canned diced tomatoes before bringing the mixture to a simmer. Add the fish and mussels, and simmer another 5 minutes, tops. Garnish the bowls with freshly chopped parsley and put a bowl of mixed olives on the table, and you’re ready to eat. Crusty bread makes a great addition, too.
Get the recipe: Fishermen’s Soup