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Ingredients

• 4 tablespoons extra virgin olive oil (EVOO), plus extra for drizzling, divided
• 2 medium red onions, thinly sliced
• 2 small bulbs fennel, fronds removed and discarded, bulb cored and thinly sliced
• 2 stalks celery, thinly sliced on a bias
• 2 bay leaves
• 3 cloves garlic, 2 thinly sliced, 1 peeled and left whole, divided
• Salt and ground black pepper
• 1/2 cup fish stock or clam juice
• 1/2 cup white wine
• 1 can whole tomatoes (28 ounces)
• 1 pound large shrimp, peeled and deveined, tails removed
• 8 slices prosciutto
• 8 cod filets (about 4 ounces each), skin removed
• 1 loaf ciabatta, split in half lengthwise and cut into four chunks
• 2 tablespoons tarragon, chopped
• 2 tablespoons basil, chopped
• 2 tablespoons flat leaf parsley, chopped
• 1/4 cup balsamic drizzle (optional)

Description

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