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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Rachael Ray
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