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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
Yield
Serves: 4-6
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.