SAN FRANCISCO STYLE SEAFOOD CIOPPINO

INGREDIENTS

• 1 loaf french baguette , 1/2-inch thick sliced on a bias (sourdough recommended)
• 1 tablespoon olive oil , plus more for brushing on baguette
• 1 cup yellow onion , 1/4-inch dice
• 2 tablespoons minced garlic , (about 8 cloves)
• 1/2 cup leeks , cut into 1/8-inch slices
• 1/2 cup celery , 1/4-inch dice
• 1/2 cup red bell pepper , 1/4-inch dice
• 1/2 cup carrots , 1/4-inch dice
• 1 serrano chili pepper , seeded and minced (about 2 teaspoons)
• 1/2 cup tomatoes , seeded and cut into 1/4-inch dice
• 6 ounces tomato paste
• 1/2 cup red wine , (Merlot recommended)
• 2 cups water
• 1 tablespoon lemon juice
• 1/2 teaspoon thyme , chopped
• 1 bay leaf , dried
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 pound raw scallops , about 20 (16/20 count size)
• 1/2 pound raw shrimp , peeled and deveined (16/20 count size)
• 1 pound mussels
• 1 tablespoon chopped parsley

INSTRUCTIONS
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