Directions

Heat oven to 375 degrees F. Bring a large pot of water to a boil. Trim crusts from bread and cut into 1/2" cubes. In a large cast iron or non-stick skillet, heat 4 tablespoons olive oil over medium-high heat. Add the marjoram sprig and rosemary sprig. Stir to coat with oil. Once the oil is fragrant with the herbs add the bread cubes and cook, turning as needed about 2 minutes. They should not get too brown. Remove the skillet from the heat, and using a slotted spoon transfer the bread cubes to a baking sheet. Discard herb sprigs. Spread the bread cubes out in a single layer and toast them in the oven about 8 minutes until browned. Remove them from the oven and let cool completely, then pulse them in a food processor until coarsely ground. Transfer the crumbs to a large mixing bowl. Drop the whole tomatoes into the boiling water. Once the skins begin to crack remove them with a slotted spoon to a tray to cool. Turn the heat off under the water and reserve it, covered. Wash and dry fish. Heat a dry cast iron or non-stick skillet over medium-high heat until hot but not smoking. Lay the fish in the skillet and cook turning once, until just cooked through, about 6 minutes. Transfer the fish to a plate and season it with salt and pepper. Let it rest at least 10 minutes. Meanwhile in the large skillet you browned the bread cubes in add 3 more tablespoons of oil and heat it over medium-high heat. Add parsley, garlic and red-pepper flakes; reduce heat to medium and cook, stirring constantly about 2 minutes. Add arugula and a big pinch of sea salt and a few grinds of pepper; cook for another 30 seconds. Remove from heat. Lightly brush a rimmed baking sheet with oil. Bring the retained pot of water to a low boil and add a generous amount of salt. Carefullu place the pasta shells in the water and cook until al dente, according to package directions. Drain the shells and choose the 24 best ones and line them on the oiled baking sheet without touching. Add the arugula and herb mixture to the large bowl with the breadcrumbs. Thinly slice the fish against the grain, then cut into 1/8" dice. Add the fish along with any accumulated juices to the bowl with the breadcrumbs and arugula mixture; stir to combine. Season with salt and pepper to taste. Peel, quarter and seed the tomatoes, then roughly chop them. Stir in 1 tablespoon of the remaining oil. Add the finely chopped marjoram leaves and the strips of basil. Stir to combine. Fill the 24 shells with the fish mixture. Spread the fresh herb tomato sauce onto a serving platter placing the filled shells on top. Garnish with extra herbs, a big drizzle of olive oil and serve at room temperature.

Directions

Prepare the Sauce Heat 1/4-cup olive oil in a stockpot set over medium heat. Add garlic & shallots, sweat until softened. Add fennel, carrot & celery; cook an additional 3 minutes. Add thyme & oregano, along with red pepper. Season with salt & pepper. Add tomato paste, stirring often. Once the paste cooks down, add 1-cup vermouth, de-glazing the pan. Raise heat to medium-high & continue to cook until the liquid thickens. Add an additional cup of vermouth & continue cooking; until the liquid is reduced by half. Add bay leaves, can of tomatoes with its liquid, 2 cups clam juice & the Worcestershire. Lower heat to a simmer & cover the pot. Cook until the sauce thickens slightly, about 30 minutes. Turn off heat & remove herb branches & bay leaves. Using an immersion blender puree the sauce. It should be slightly thick, but smooth & velvety. Bring to room temperature, then refrigerate overnight or up to 3 days. Prepare the Shells Preheat oven to 350 degrees F. Lightly oil a 2-quart casserole. Bring a medium pot of water to boil. Add 1 T salt & the pasta shells. Cook until al dente, about 12 minutes. Stir the shells to prevent them from sticking together. Drain into a colander and rinse with cool water. Set aside. Heat 2 T olive oil in a medium-sized sauté pan set over medium heat. Add the onions & cook a few moments. Add the chorizo & the clams stirring until well coated. Pour in 1/2-cup vermouth & continue to cook until the liquid is reduced & the pan is nearly dry. Season with a little salt & pepper. Remove the pan from the heat and toss in the breadcrumbs & clam juice, stirring to combine. Add the tomatoes, 1/4-cup parsley & fennel fronds, mix well. Drizzle a light layer of the sauce over the bottom of a 9”x13” baking dish. Working with one shell at a time, spoon 1 to 3 T of the chorizo mixture (depending on the size of your shells) into each shell setting them into the baking dish as you work. They should be touching, but not tightly packed. Once the dish is filled, drizzle additional sauce over the shells, be generous, but they should not be swimming in the sauce. Bake the shells until the sauce is bubbling & the exposed areas of shell are just beginning to brown, about 30 minutes. Set them aside, loosely covered. Prepare the Cioppino Add red wine vinegar to the remaining sauce and bring to a simmer. Adjust the consistency of the sauce with water. You want it brothy, but not watery. Use your judgment. Taste and adjust the seasonings. Add the fish and shrimp to the pot of simmering base. Cover the pot. To Serve Spoon several stuffed shells into each of 4 low soup bowls. In a large skillet with lid, heat the remaining 1-cup of vermouth set over medium heat. Add the clams & mussels. Cover & cook; shaking until the shellfish open, about 5 minutes. Discard unopened shellfish; divide the rest among the soup bowls. Strain the remaining liquid into the cioppino & raise the heat. Once small bubbles begin to appear on the edges of the pot turn the heat off, do not let the cioppino come to a boil. Ladle the cioppino over the shellfish & pasta shells making sure to include a variety of fish and shrimp. Garnish generously with remaining parsley, basil & a drizzle of olive oil. Serve warm.