Fancy Fake-Out: Seafood Version

Name: Fancy Fake-Out: Seafood Version
Ingredients: 4 tablespoons extra virgin olive oil (EVOO), plus extra for drizzling, divided; 2 medium red onions, thinly sliced; 2 small bulbs fennel, fronds removed and discarded, bulb cored and thinly sliced; 2 stalks celery, thinly sliced on a bias; 2 bay leaves; 3 cloves garlic, 2 thinly sliced, 1 peeled and left whole, divided; Salt; ground black pepper; 1/2 cup fish stock or clam juice; 1/2 cup white wine; 1 can whole tomatoes (28 ounces); 1 pound large shrimp, peeled and deveined, tails removed; 8 slices prosciutto; 8 cod filets (about 4 ounces each), skin removed; 1 loaf ciabatta, split in half lengthwise and cut into four chunks; 2 tablespoons tarragon, chopped; 2 tablespoons basil, chopped; 2 tablespoons flat leaf parsley, chopped; 1/4 cup balsamic drizzle (optional)

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Pre-heat oven to 375ºF. Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion, fennel, celery, bay leaves and sliced garlic to the pan, a

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Ingredients

4 tablespoons extra virgin olive oil (EVOO), plus extra for drizzling, divided
2 medium red onions, thinly sliced
2 small bulbs fennel, fronds removed and discarded, bulb cored and thinly sliced
2 stalks celery, thinly sliced on a bias
2 bay leaves
3 cloves garlic, 2 thinly sliced, 1 peeled and left whole, divided
Salt
ground black pepper
1/2 cup fish stock or clam juice
1/2 cup white wine
1 can whole tomatoes (28 ounces)
1 pound large shrimp, peeled and deveined, tails removed
8 slices prosciutto
8 cod filets (about 4 ounces each), skin removed
1 loaf ciabatta, split in half lengthwise and cut into four chunks
2 tablespoons tarragon, chopped
2 tablespoons basil, chopped
2 tablespoons flat leaf parsley, chopped
1/4 cup balsamic drizzle (optional)