Halibut and Cioppino

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Halibut and Cioppino:

5 links chorizo

1 large onion

2 garlic cloves

2 ribs celery

1 (28-ounce) can tomatoes, drained, hand-crushed with juice reserved (recommended: San Marzano)

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

Sourdough Garlic Toasts:

2 cloves garlic, minced

2 sticks unsalted butter, room temperature

2 tablespoons chopped flat-leaf parsley

Kosher salt and freshly ground black pepper

1 loaf sourdough bread, cut in slices but still connected