By doubling up on the amount of halibut and clams that you needed for last night's meal, you won't have to worry about hitting up the supermarket again.
Take a stab at a stress-free riff on cioppino, the classic San Francisco stew. With a mere 30 minutes, you can make a savory soup that's sure to allay any of your weekday stresses. See the recipe when you read more. 2 tablespoons extra-virgin olive oil Serves 4.
1 medium onion, cut into 1/4-inch dice
4 garlic cloves, smashed and peeled
3 sprigs fresh thyme
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon crushed red-pepper flakes
1 cup dry white wine, such as Chardonnay
1 can (14 ounces) diced tomatoes with juices
2 1/2 cups water
14 mussels, debearded and scrubbed well
14 littleneck clams, scrubbed well
1 pound firm, white fish fillets, such as halibut or cod, cut into 2-inch pieces
Fresh flat-leaf parsley leaves, for garnish
2 tablespoons extra-virgin olive oil