Extra-virgin olive oil
1 onion, diced
2 stalks celery, diced
2 cloves garlic, smashed
Salt
2 pounds white fish bones, such as cod
1/2 pound shrimp shells
2 bay leaves
3 thyme sprigs
Extra-virgin olive oil
1 large onion, sliced
1 fennel bulb, sliced thin, fronds reserved for garnish
2 celery stalks, sliced thin on the bias
Kosher salt
3 cloves garlic, sliced thin
Pinch crushed red pepper
2 cups white wine
Large pinch saffron
One 28-ounce can Italian plum tomatoes, crushed or pureed
1 bundle thyme
3 bay leaves
Extra-virgin olive oil
1 pound cleaned cod fillets, cut into 4 pieces
Kosher salt
16 littleneck clams
1/2 pound large shrimp, shelled and deveined, reserve shells for stock
1 1/2 cups cooked cannellini beans
2 cups torn escarole leaves
1 loaf ciabatta, sliced 3/4-inch thick
1 clove garlic
High-quality extra-virgin olive oil, for drizzling
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