Aired December 22, 2011

Ingredients
1/4 cup EVOO Extra Virgin Olive Oil
1/4 pound pancetta, finely diced
1 Fresno red chili pepper, seeded and finely chopped
4 cloves garlic, finely chopped
2 small ribs celery, finely chopped
1 large shallot, finely chopped
3 tablespoons thyme, finely chopped
1 bay leaf
Salt and pepper
1/2 cup dry sherry
2 cups chicken or seafood stock
1 can San Marzano tomatoes
1/2 cup fresh basil, torn
2 pounds cod, cut into 2 inch chunks
1 pound lump crab, large pieces, picked for shells
1 tablespoon seafood seasoning
Ciabatta bread, for mopping
Preparation

Heat EVOO in a deep skillet with a lid or a Dutch oven over medium-high heat. Add pancetta and render, about 3 minutes. Add chili, garlic, celery, shallot, thyme, bay, salt and pepper. Stir to soften, 5-6 minutes, then add sherry and reduce by half. Add stock and tomatoes, breaking them up with a spoon or potato masher. Stir in basil and simmer to thicken and combine flavors, 8-10 minutes.

Season cod and crab with seafood seasoning, and slide fish into sauce. Cover and cook until fish is opaque, 8-10 minutes; add crab and heat through. Serve in shallow bowls with bread for mopping.

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