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1
Preheat oven to 350 degrees F.
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2
Combine, garlic, butter, parsley, salt and pepper in a bowl and stir to combine.
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3
Smear the insides of the slices with garlic butter and toast the whole loaf in the oven for 10 minutes until crispy and fragrant.
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4
Reserve left over garlic butter to top the cioppino with.
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5
Place the chorizo in a food processor and process until the pieces are small and well ground up.
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6
Heat a dutch oven over medium heat and add the ground chorizo to cook until well colored and fat is rendered.
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7
Meanwhile add the garlic, celery, onion and drained tomatoes to the food processor and process until you have a smooth consistency of small vegetable pieces.
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8
Once the ground chorizo is cooked, pour a two-count of extra-virgin olive oil and add the vegetable puree, thyme and bay leaf and saute for a further 5 to 7 minutes.
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9
When the liquid has cooked off a little, dust with the flour and stir well - this forms the base of a roux.
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10
Add the red wine, reserved tomato juice, and chicken stock.
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11
Season lightly with salt and pepper and then cover and simmer for 1 hour.
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12
After 1 hour, turn the heat up and add the crabs and clams to the broth and steam until open, about 10 minutes.
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13
Reduce the heat and add the shrimp and fish fillets, gently mix to coat everything.
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14
Simmer gently until shrimp and fish are cooked then shut off the heat.
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15
Serve cioppino with sourdough toasts and top with a spoonful of reserved garlic butter, some fresh parsley and the lemon.
