Halibut and Cioppino with San Francisco Sourdough Recipe | Tyler Florence

Ingredients

• 2 cloves garlic, minced
• 1/2 stick unsalted butter, room temperature
• 2 tablespoons chopped flat-leaf parsley
• Kosher salt
• freshly ground black pepper
• 1 loaf sourdough bread, cut in slices but still connected at the base
• 1 pound chorizo (dry aged chorizo), ground in a food processor
• Extra-virgin olive oil
• 2 garlic cloves
• 2 ribs of celery
• 1 large onion
• 1 (28oz) can San Marzano tomatoes, drained, hand-crushed with juice reserved
• 1/4 bunch fresh thyme
• 1 bay leaf
• 1/4 cup flour
• 1 cup dry red wine
• 2 cups low-sodium chicken stock
• 2 fresh Dungeness crabs (2 pounds each), cut into 6 pieces
• 16 littleneck clams, scrubbed
• 16 large uncooked shrimp, peeled and deveined
• 4 Halibut fillets (get one whole big piece of halibut, boned and skinned)
• 1/4 bunch Italian parsley, chopped for garnish
• 1 lemon, cut in half, to serve with