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Ingredients

• 1 pound  Spanish chorizo links
•   Extra-virgin olive oil
• 1 28-ounce  can whole San Marzano tomatoes
• 2   garlic cloves, peeled
• 2 ribs  celery
• 4 sprigs  fresh thyme
• 1   bay leaf
• 1/4 cup  all-purpose flour
• 1 cup  dry red wine
• 2 cups  low-sodium chicken broth
•   Kosher salt and freshly ground black pepper
• 2   fresh Dungeness crabs (2 pounds each), cut into 6 pieces
• 16   littleneck clams, cleaned and scrubbed
• 16 large  uncooked shrimp, peeled and deveined
• 4   halibut fillets (about 8 ounces each)
• 1   lemon, halved, to serve
• 4 sprigs  fresh Italian flat-leaf parsley, chopped for garnish
• 1 recipe  Sourdough Garlic Toasts
• 1   large onion

Description

Place The Chorizo In A Food Processor And Process Until The Pieces Are Small And Well Ground. In A Dutch Oven Or Large Heavy Pot Heat A 2-count Of Olive Oil (about 2 Tablespoons) Over Medium Heat; Cook The Ground Chorizo Until Brown And The Fat Is Rendere

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