February 6, 2016
- 5 links chorizo
- 1 large onion
- 2 garlic cloves
- 2 ribs celery
- 1 (28-ounce) can tomatoes, drained, hand-crushed with juice
- 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 and 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 and freshly ground black pepper
- Extra-virgin olive oil.
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