While Hungarians commonly used river fish (including heads and tails)—carp, catfish, perch, and pike—our recipe features halibut fillets and mussels, both widely available at grocery stores. We bolster the seafood with complex flavor from leeks, fennel, diced tomatoes, and crushed red pepper. Serve with mixed olives for a flavorful accompaniment that evokes crashing waves and salty sea air. RELATED: 11 Must-Know Tips and Tricks for Your Best-Ever Soups and Stews
