Fisherman's Stew with Grilled Ciabatta | JUSTIN Winery

Ingredients

• 4 ea. 6oz Portion Rock Cod (can sub sea bass or local halibut)
• 8 ea. Rock Crab Claws
• 1 pound Santa Barbara Mussels
• 1 pound Clams
• 2 ea. Ciabatta, sliced for grilled bread
• ½ cup extra virgin olive oil
• 2 ea. large fennel bulb, thinly sliced
• 2 onion, chopped
• 2 carrots, chopped
• 2 ea. celery, Chopped
• 1 large Pinch Saffron
• 1 tablespoon salt
• 6 ea. garlic, finely chopped
• 2 tablespoon espelette (can substitute cayenne pepper)
• ½ cup sambal (southeast Asian chili sauce)
• ½ cup tomato paste
• 1 5 pound size can San Marzano Tomatoes, chopped
• 1 ½ cups chardonnay
• ¼ gallon fish stock
• ¼ gallon clam juice
• 1 bay leaf
• ½ bunch parsley, roughly chopped
• 2 ea. lemon (Juice and Zest)
• ½ stick of butter- chilled (for finishing)