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1
Place the chorizo, onion, garlic, celery, and tomatoes in a food processor and process until the pieces are small and well ground up.
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2
Heat a Dutch oven over medium heat and add the ground chorizo and vegetables to cook until well colored and fat is rendered.
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3
Once the ground chorizo and vegetables are cooked, add the flour, thyme and bay leaves.
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4
Saute for a further 5 to 7 minutes (this forms the base of a roux).
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5
Then add the red wine, reserved tomato juice, and chicken stock.
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6
Season lightly with salt and pepper and then cover and simmer for 30 minutes.
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7
With 10 minutes to go, turn the heat up and add the crabs and clams to the broth and steam until open, discarding any un-open ones.
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8
Reduce the heat and just prior to service add the shrimp and shut off the heat so they don't get over cooked.
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9
Remove and discard bay leaves.
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10
While the cioppino is cooking, prepare the halibut.
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11
Season the fillets with salt and pepper and fresh thyme.
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12
Heat a large nonstick saute pan and add a 2-count of olive oil.
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13
Cook fillets 4 minutes on 1 side then turn once briefly before setting on paper towels to drain.
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14
Preheat oven to 350 degrees F.
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15
Combine, garlic, butter, parsley, salt and pepper in a bowl and stir to combine.
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16
Smear the inside of the bread with garlic butter and toast on a sheet tray in the oven.
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17
Reserve any left over garlic-butter to serve with the cioppino.
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18
To serve, set garlic sourdough toasts in the bottom of a flat bowl.
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19
Top with halibut then ladle over cioppino.
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20
Top with a spoonful of reserved garlic butter.
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21
Garnish with fresh flat-leaf parsley and serve.
