• 1 (16-ounce) sourdough baguette, sliced diagonally into 24 pieces
  • 1/2 cup mayonnaise
  • 5 teaspoons harissa
  • 1 teaspoon grated fresh lemon zest
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 2 cured chorizo sausages, about 4 ounces, cut into 1/4-inch dice
  • 1 large red onion, finely chopped
  • 2 celery stalks, cut into 1/4-inch dice
  • 1 green bell pepper, cut into 1/4-inch dice
  • 1/2 fennel bulb, cut into 1/4-inch dice
  • 1 teaspoon dried basil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups dry red wine
  • 2 tablespoons tomato paste
  • 1 (14.5-ounce) can petite diced tomatoes
  • 2 cups clam juice
  • 1/2 teaspoon salt
  • 2 pounds cockles, scrubbed
  • 1 pound sea scallops
  • 1 pound peeled and deveined shrimp, about 16-20
  • 1 1/2 pounds halibut fillet, cut into 2-inch pieces


  • Preheat the oven to 425°F.
  • For the toasts, arrange baguette slices on a large Anolon Advanced Bronze 11-Inch x 17-inch in a single layer, bake, turning once, until toasted, 8-10 minutes. Meanwhile, combine the mayonnaise, harissa and zest in a bowl.
  • For the Cioppino, heat the oil in an Anolon Vesta Cast Iron 7 Quart Round Casserole over medium heat. Add the garlic, chorizo, onion, celery, bell pepper, fennel, basil, paprika and red pepper flakes. Cook, stirring occasionally, until the vegetables are crisp-tender, about 6-7 minutes. Increase the heat to medium-high and stir in the wine and tomato paste. Bring mixture to a boil and cook until the wine reduces by about 2/3, 8-10 minutes. Add the tomatoes, clam juice and salt; return to a boil, reduce heat to medium-low, cover and simmer 30 minutes.
  • Increase the heat to medium, add the cockles and cook until starting to open, about 6-7 minutes. Transfer clams to a bowl with a slotted spoon. Add the scallops, shrimp and halibut to the casserole, cover and simmer until just cooked through, about 5 minutes. Gently stir in the clams and cook until heated through, 3-4 minutes.
  • To serve, ladle the Cioppino into 8 serving bowls and top each with 3 toasts spread with some of the harissa mixture.