Cod & Fish Stew with Garlic Bread

2 hr., 35mins.
Serves 6

4 cod filet (4 oz)
4 sprigs thyme, leaves picked
Kosher salt and freshly ground black pepper
1 Tbsp. butter
Extra-virgin olive oil
1/2 lb. chorizo sausage ground
1 large onion
4 garlic cloves
2 ribs of celery
1 (15 oz.) can San Marzano tomatoes or other quality brand, drained,
hand-crushed with juice reserved
1/4 bunch fresh thyme
1 bay leaf
3 Tbsps. flour
1 cup dry red wine
2 cups chicken stock
16 Littleneck clams, scrubbed
2 lbs. large uncooked shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/2 bunch Italian parsley, chopped for garnish

Place the chorizo in a food processor and process until the pieces are
small and well ground up. Heat a Dutch oven or a large pot over medium
heat and add the ground chorizo to cook until well colored and fat is
rendered. Meanwhile, add the garlic, celery and hand-crushed tomatoes to
the pot.
Once the ground chorizo is cooked, add the vegetable puree, thyme and bay
leaves and saute for a further 5-7 minutes. When the liquid has cooked off
a little, dust with the flour and stir well -- this forms the base of a
roux, which is a cooked mixture of fat and flour that functions as a
thickener. Then add the red wine, reserved tomato juice and chicken stock.
Season lightly with salt and pepper and then cover and simmer for 2 hours.

With 10 minutes to go, turn the heat up and add the clams to the broth and
steam until open, discarding any that are still closed as they are not
safe to eat. Reduce the heat. Just prior to serving, add the shrimp and
promptly shut off the heat, so they don't over cook.

Meanwhile prepare the fish by seasoning the filets with salt and pepper
and fresh thyme. Heat a large saute pan and add the olive oil and butter.
Cook filets 4 minutes per side and then serve in large flat bowls. Over
the cod, ladle the stew or cioppino. Finish with some more broth and a
handful of chopped Italian parsley. Serve with garlic bread as desired.


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