Halibut and Cioppino Recipe | Tyler Florence

Name: Halibut and Cioppino Recipe | Tyler Florence
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; 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; 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

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This Halibut and Cioppino recipe is easy to make and full of incredible flavor. A must try for any home cook. Get the full recipe now.

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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
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
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