Halibut and Cioppino Recipe | Tyler Florence | Food Network

Ingredients

• 5 links chorizo
• 1 large onion
• 2 garlic cloves
• 2 ribs celery
• 1 (28-ounce) can tomatoes, drained, hand-crushed with juice reserved (recommended: San Marzano)
• 2 tablespoons all-purpose flour
• 1/4 bunch fresh thyme
• 2 bay leaves
• 2 cups dry red wine
• 4 cups low-sodium chicken stock
• Salt and pepper
• 2 fresh Dungeness crabs (2 pounds each), cut into 6 pieces
• 16 littleneck clams, scrubbed
• 16 large uncooked shrimp, peeled and deveined
• 1/4 bunch Italian parsley, chopped for garnish
• 4 (6-ounce) halibut fillets
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil
• 2 cloves garlic, minced
• 2 sticks unsalted butter, room temperature
• 2 tablespoons chopped flat-leaf parsley
• 1 loaf sourdough bread, cut in slices but still connected