Crab and Cod Cioppino

Serve this simple but sensational seafood stew that's perfect for Christmas Eve, Good Friday or any special occasion!

Ingredients

• 1/4 cup extra virgin olive oil (EVOO)
• 1/4 pound pancetta, finely diced
• 1 Fresno 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

Preparation

Heat the EVOO in a deep skillet with a lid or a Dutch oven over medium-high heat. Add the pancetta and render, about 3 minutes. Add the Fresno chili pepper, garlic, celery, shallot, thyme, bay leaf, salt and pepper. Stir to soften, 5-6 minutes, then add the sherry and reduce by half. Add the stock and tomatoes, breaking them up with a spoon or potato masher. Stir in the basil and simmer to thicken and combine the flavors, 8-10 minutes.

Season the cod and crab with seafood seasoning and slide the fish into the sauce. Cover and cook until the fish is opaque, 8-10 minutes; add the crab and heat through. Serve in shallow bowls with bread for mopping.