Recipe courtesy Tyler Florence
Place the chorizo in a food processor and process until the pieces are small and well ground up. Heat a dutch oven over medium heat and add the ground chorizo to cook until well colored and fat is rendered. Meanwhile add the garlic, celery and drained tomatoes to the food processor and process until you have a smooth consistency of small vegetable pieces.
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. Add the red wine, reserved tomato juice, and chicken stock. Season lightly with salt and pepper and then cover and simmer for 1 hour.
After 1 hour, turn the heat up and add the crabs and clams to the broth and steam until open, about -10 minutes. Reduce the heat and add the shrimp and fish fillets, gently mix to coat everything. Simmer gently until shrimp and fish are cooked then shut off the heat.
Serve cioppino with sourdough toasts and top with a spoonful of reserved garlic butter and some fresh parsley.
Edited: July 31st, 2009