Grilled Grouper On A Ragu Of Shellfish, Beans & Fennel In Saffron Broth

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SF Gate

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Ingredients

4 (6-ounce) grouper fillets, 2 inches thick and 4 inches wide, skin removed

1/4 cup olive oil + additional for croutons

Kosher salt and pepper to taste

Generous 1/2 cup medium-dice pancetta

1 tablespoon sliced garlic

1/2 teaspoon of chile flakes

1/4 cup chopped canned San Marzano brand tomatoes

1 pound mussels, de-bearded and washed

1/2 cup white wine

2 cups low-sodium chicken broth, cooked down to 1 cup, plus 1 cup as needed

Generous 1/2 teaspoon saffron

4 slices of ciabatta, focaccia or baguette bread (1-inch thick)

1 cup cooked, seasoned gigante beans (see Note)

1 small fennel bulb, cut into 1-inch matchsticks and blanched (see Note)

4 tablespoons sliced picholine olives

3/4 cup rock shrimp, deveined

2-3 (4-inch body) squid, cleaned, cut into 1/2 inch rings, tentacle bundle halved

Extra virgin olive oil to finish

1/4 cup Lemon Aioli (see recipe)

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