Ingredients Jump to Instructions ↓

  1. 4 cod filet (4 oz)

  2. 4 sprigs thyme, leaves picked

  3. 1 tablespoon butter

  4. 1/2 pound chorizo sausage ground

  5. 1 large onion

  6. 4 garlic cloves

  7. 2 ribs celery

  8. 1 (15 oz.) can San Marzano tomatoes or other quality brand, drained, hand-crushed with juice reserved

  9. 1/4 bunch fresh thyme

  10. 1 bay leaf

  11. 3 tablespoons flour

  12. 1 cup dry red wine

  13. 2 cups chicken stock

  14. 16 Littleneck clams, scrubbed

  15. 2 pounds large uncooked shrimp, peeled and deveined

  16. kosher salst and freshly ground black pepper

  17. extra-virgin olive oil

  18. 1/2 bunch Italian parsley, chopped for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Meanwhile prepare the fish by seasoning the fillets 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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