A carefully sequenced poaching of each type of seafood ensures robust flavor with perfectly cooked seafood—just don't leave out the roasted red pepper salsa.
1 tablespoon fresh lemon juice1/4 cup minced fresh herbs, such as flat-leaf parsley leaves and tender stems and reserved fennel fronds1 medium head fennel, trimmed of fronds and stalks , finely diced2 teaspoons chile paste, such as Calabrian chile paste, sambal oelek, or sriracha 2 quarts seafood stock3/4 pound cleaned squid bodies and tentacles, bodies cut crosswise into 1/2-inch rings1 pound halibut or other firm white-fleshed fish, cut into 2-ounce portionsSourdough bread slices, toasted,...
Using paper towels, rub charred skin off peppers. Stem and seed peppers, then roughly chop flesh and add to a blender jar or tall, narrow vessel compatible with an immersion blender. Add squid and cook at a gentle simmer for 25 minutes. While the squid cooks, shell all but 12 of the mussels, then transfer to a warmed platter; cover with foil and, optionally, a small amount of hot broth to keep warm.
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