Brodetto di Pesce

From: Chef John Brandt-Lee, Avalon Restaurant, West Chester, PA. Yield: 4 servings.

2 Tbsp. olive oil

2 cloves garlic, minced

1 small shallot, minced

⅛ tsp. chili pepper flakes

3 lb. mussels, scrubbed and cleaned

½ lb. cockle or little neck clams

1 cup sliced chorizo

1 cup white wine

1 cup chicken stock

1 cup bell pepper piperade

1 cup white beans, drained

½ lb. shrimp, peeled and deveined

½ lb. whitefish (such as cod), cut into 1" chunks

¼ cup fresh thyme leaves

1 lb. squid, cleaned, heads separated and bodies cut into ¼" rings

to taste, kosher salt and freshly ground pepper

2 pats unsalted butter

4 slices crusty country bread, 1" thick

Warm 1 Tbsp. olive oil in large saucepan over medium-low heat. Add 1 clove garlic, shallot and chili pepper. Cook until shallot is translucent, about 3 minutes. Add mussels, clams, chorizo and white wine. Cover for 5 minutes, or until shells open. Remove mussels and clams. Keep liquid and chorizo in pan. Add chicken stock, piperade, white beans, shrimp, cod and thyme. Reduce heat to a simmer and cook covered for about 5 minutes. Shrimp should be bright orange and cod should be white and flaky. Remove lid. Add mussels, clams, squid, salt, pepper and butter. Cook two minutes more. Preheat grill or broiler. Use remaining olive oil to brush the bread on both sides. Cut remaining garlic clove in half lengthwise and rub the bread on both sides. Grill or broil the bread until golden. Serve in a large bowl over a piece of grilled crusty bread.