Smoky Cioppino with Spicy Harissa Sourdough Toasts – Anolon

Ingredients

• 1 (16-ounce) sourdough baguette, sliced diagonally into 24 pieces
• 1/2 cup mayonnaise
• 5 teaspoons harissa
• 1 teaspoon grated fresh lemon zest
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 2 cured chorizo sausages, about 4 ounces, cut into 1/4-inch dice
• 1 large red onion, finely chopped
• 2 celery stalks, cut into 1/4-inch dice
• 1 green bell pepper, cut into 1/4-inch dice
• 1/2 fennel bulb, cut into 1/4-inch dice
• 1 teaspoon dried basil
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 2 cups dry red wine
• 2 tablespoons tomato paste
• 1 (14.5-ounce) can petite diced tomatoes
• 2 cups clam juice
• 1/2 teaspoon salt
• 2 pounds cockles, scrubbed
• 1 pound sea scallops
• 1 pound peeled and deveined shrimp, about 16-20
• 1 1/2 pounds halibut fillet, cut into 2-inch pieces