1 loaf sourdough bread, cut in slices but still connected
1/2 stick unsalted butter, room temperature
2 cloves garlic, minced
2 tablespoon chopped flat-leaf parsley
kosher salt and freshly ground black pepper
4 Halibut fillets (about 8 oz fillets)
1 pound chorizo ground
1 large onion
2 garlic cloves
2 ribs of celery
1 (28oz) can San Marzano tomatoes, drained, hand-crushed with juice reserved
1/4 bunch fresh thyme
1 bay leaf
¼ cup flour
1 cup dry red wine
2 cups low-sodium chicken stock
2 fresh Dungeness crabs (2 pounds each), cut into 6 pieces
16 littleneck clams, scrubbed
16 large uncooked shrimp, peeled and deveined
extra-virgin olive oil
1 lemon, cut in half, to serve with
1/4 bunch Italian parsley, chopped for garnish
Sourdough Garlic Toasts:
Preheat oven to 350 degrees F.
Combine, garlic, butter, parsley salt and pepper in a bowl and stir to combine. Smear the insides of the slices with garlic butter and toast the whole loaf in the oven for 10 minutes until crispy and fragrant. Reserve left over garlic butter to top the cioppino with.
Halibut and Cioppino:
Place the chorizo in a food processor and process until the pieces are small and well ground up. Heat a dutch oven over medium heat and add the ground chorizo to cook until well colored and fat is rendered. Meanwhile add the garlic, celery and drained tomatoes to the food processor and process until you have a smooth consistency of small vegetable pieces.
Once the ground chorizo is cooked, add the vegetable puree, thyme and bay leaves and saute for a further 5-7 minutes. When the liquid has cooked off a little, dust with the flour and stir well – this forms the base of a roux. Add the red wine, reserved tomato juice, and chicken stock. Season lightly with salt and pepper and then cover and simmer for 1 hour.
After 1 hour, turn the heat up and add the crabs and clams to the broth and steam until open, about -10 minutes. Reduce the heat and add the shrimp and fish fillets, gently mix to coat everything. Simmer gently until shrimp and fish are cooked then shut off the heat.
Serve cioppino with sourdough toasts and top with a spoonful of reserved garlic butter and some fresh parsley.