Crab and Cod Cioppino – Rachael Ray

Ingredients

• 1/4 cup extra virgin olive oil (EVOO)
• 1/4 pound pancetta, finely diced
• 1 Fresno chili pepper, seeded and finely chopped
• 4 cloves garlic, finely chopped
• 2 small ribs celery, finely chopped
• 1 large shallot, finely chopped
• 3 tablespoons thyme, finely chopped
• 1 bay leaf
• Salt and pepper
• 1/2 cup dry sherry
• 2 cups chicken or seafood stock
• 1 can San Marzano tomatoes
• 1/2 cup fresh basil, torn
• 2 pounds cod, cut into 2-inch chunks
• 1 pound lump crab (large pieces), picked for shells
• 1 tablespoon seafood seasoning
• Ciabatta bread, for mopping