Gulf of Mexico "Cioppino" Pouches with Sourdough Focaccia | Emerils.com

Ingredients

• 1/2 cup olive oil
• 1 small yellow bell pepper, julienned
• 1 large onion, julienned
• 1/3 cup thinly sliced garlic cloves (8 large cloves)
• ½ teaspoon crushed red pepper
• 1 1/2 cups dry white wine
• 3 cups shrimp stock
• 1 can (28 ounces) San Marzano tomatoes (with juices), crushed with your hands
• ½ cup pitted and halved Kalamata olives
• 1 tablespoon caper juice, or to taste
• 10 sprigs fresh thyme
• 4 sprigs fresh oregano
• 2 large sprigs fresh basil, plus more fresh basil chiffonade for garnish
• Kosher salt and freshly ground black pepper
• 3 blue crabs, cleaned and halved
• 2 tablespoons Pernod, or to taste
• Six 2 ounce portions of skinless red snapper or grouper fillet, cut into 1 ½ inch cubes
• 12 U-15 shrimp, peeled and deveined
• ½ pound calamari (bodies cut crosswise into ½-inch rings)
• 18 scrubbed Cedar Key Clams
• Finely chopped or thinly sliced Calabrian Chiles, for serving
• Creole Seasoning, as needed
• Sourdough Focaccia or other crusty bread, for serving
• Lemon wedges, for serving