Name: Seafood al Cartoccio
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings
Ingredients: 1 red onion, sliced; 2 cloves garlic, diced; 1 bulb fennel, sliced; Olive oil, for cooking; 1 cooked Dungeness crab; One 750-milliliter bottle white wine; 1 cup sliced white onion; 1 tablespoon finely minced fresh ginger; 1 teaspoon saffron; 8 ounces striped bass, cut into four pieces; 1 1/2 cups cleaned squid; 8 whole head-on shrimp, butterflied; 1 cooked 1 1/2-pound lobster; 2 heirloom tomatoes, diced; 2 lemons, cut into wedges

Directions

Watch how to make this recipe.

Special equipment:

a double-lined paper bag

Preheat the oven to 400 degrees F.
Add the red onion, garlic, half the fennel and 2 tablespoons olive oil to a large Dutch oven over high heat. Cook until the onions have softened, about 3 minutes. Add the Dungeness crab and wine and bring to a boil.
Meanwhile, to a large high-sided saute pan over medium-high heat, add 2 tablespoons oil, the remaining fennel, white onion and ginger and saute until softened, about 3 minutes. Stir in the saffron. Carefully strain the broth directly into the ginger and onion pan, breaking up the crab and reserving for later. Allow the broth to simmer vigorously for about 30 minutes to thicken and reduce.
Preheat a grill to medium-high heat.
Meanwhile, soak a double-lined paper bag in water for about 5 minutes in a clean sink. Place on a rimmed baking sheet.
Add the striped bass, squid and shrimp to the grill and cook just until seared, 2 to 3 minutes on each side. Remove and place in a large bowl with the lobster, tomatoes and reserved Dungeness crab.
Pour the reduced broth over all the seafood and toss to combine. Add to the soaked paper bag. Roll the top of the bag to seal, creating a pouch, and lay, roll side-down, on the baking sheet.
Bake for 20 minutes. Bring to the table on a platter and cut open with some scissors. Serve with the lemon wedges.