Ingredients 2 tablespoons extra-virgin olive oil 1 shallot, thinly sliced Kosher salt and freshly ground black pepper 1 garlic clove, thinly sliced ½ teaspoon crushed red pepper flakes, or more, as desired Two 14-ounce cans crushed tomatoes and their liquid 1 cup low-sodium vegetable stock (or water) Four 5-ounce cod fillets 1 cup parsley or basil leaves and fine stems, roughly chopped or torn, for sprinkling Toasted crusty bread, for serving Directions 1. Heat the oil in a

Ingredients 1 tablespoon extra virgin olive oil 1 link organic cured chorizo cut into small pieces 50 littleneck clams 1 medium sweet onion finely chopped ½ organic red bell pepper 1 clove garlic, finely mined ¾ teaspoon dried basil ¼ teaspoon salt 1 cup dry white wine or 1 cup broth if whole 30 1 tablespoon fresh Italian parsley Instructions 1. Preheat dutch oven. Add olive oil, onion, red pepper, and salt and cook on medium heat for 8 minutes until onion is slightly carame