Grilled Cioppino with Fire Roasted Tomato and Vegetable Puree

Ingredients

• Oil, for greasing
• 5 lemons, 3 halved and 2 quartered
• 2 cups dry California white wine
• 1/2 cup extra-virgin olive oil
• 2 tablespoons capers, roughly chopped
• 2 teaspoons kosher salt
• 1 teaspoon chile flakes
• 1 teaspoon freshly ground black pepper
• 8 cloves garlic, roughly chopped
• Two 2-pound Dungeness crabs
• 8 large sea scallops, cleaned with muscles removed
• 6 jumbo shrimp (U4-count), head and tail on
• 1 pound boneless, skinless halibut fillet
• 8 Roma tomatoes, tops trimmed and halved
• 2 large red bell peppers, cheeks removed, seeded and ribs removed
• 1 large bulb fennel, trimmed and quartered, fronds reserved for garnish
• 1 large sweet onion, cut into 1-inch rings
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon chile flakes
• 1 bulb garlic
• 1/2 cup chopped fresh basil
• 2 tablespoons ouzo

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