Bobby Flay Fulton Fish Market Cioppino with Sourdough Croutons Recipe

This Bobby Flay Fulton Fish Market Cioppino with Sourdough Croutons Recipe is a rich and hearty recipe, which is made with fresh clams and shrimp. It’s a restaurant-quality dish, ready in about 1 hour.

Bobby Flay Fulton Fish Market Cioppino with Sourdough Croutons Recipe Ingredients

For the Sourdough Croutons:

• 5 tablespoons unsalted butter, at room temperature
• 1 heaping tablespoon of anchovy paste
• 8 (1/2-inch) thick slices sourdough bread
• Olive oil, for brushing
• Kosher salt and freshly ground black pepper

For the Cioppino:

• 6 tablespoons olive oil, divided
• 1 large onion, finely chopped
• 6 cloves garlic, finely chopped
• 1/4 teaspoon red pepper flakes
• 1 cup dry white wine
• 5 cups fish stock
• 1 (16-ounce) can of diced tomatoes, drained
• 1 bay leaf
• 4 sprigs fresh thyme leaves
• Salt and freshly ground black pepper
• 1 1/2 pounds bass fillets, cut into 2-inch squares
• 16 large shrimp, shelled and deveined
• 32 littleneck clams, scrubbed
• 24 mussels, scrubbed and debearded
• 1/4 cup coarsely chopped fresh parsley leaves
• 3 tablespoons chopped fresh tarragon leaves
• 2 tablespoons honey
• Few dashes of hot sauce

How To Make Fulton Fish Market Cioppino with Sourdough Croutons

1. Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the chopped onion and cook for about 3 minutes until soft. Stir in the garlic and red pepper flakes and cook for one more minute until fragrant.
2. Build the Broth: Pour in the white wine, scraping up any bits from the bottom of the pot. Let it bubble and cook until it has reduced by about half. Stir in the fish stock, drained diced tomatoes, bay leaf, and thyme. Season with salt and pepper, bring to a boil, and then reduce to a simmer for about 10 minutes.
3. Sear the Bass: While the broth simmers, heat 2 tablespoons of olive oil in a large skillet over high heat. Season the bass pieces with salt and pepper and sear for about 2 minutes per side until golden brown. Transfer to a plate.
4. Cook the Shrimp: Add the remaining 2 tablespoons of oil to the same skillet. Season the shrimp with salt and cook for about 1 minute per side until lightly golden and pink. Transfer to the plate with the bass.
5. Cook the Seafood in Broth: Gently add the clams, mussels, seared bass, and shrimp to the simmering broth. Cover the pot and cook for about 3-4 minutes, until the clams and mussels have opened. Discard any shells that remain closed.
6. Finish the Dish: Stir in the fresh parsley and tarragon. Season the broth with the honey, salt, pepper, and a few dashes of hot sauce to taste.
7. Make the Croutons: While the cioppino finishes, preheat a grill pan over medium-high heat. In a small bowl, mix the softened butter with the anchovy paste. Brush one side of each sourdough slice with olive oil and season with salt and pepper. Grill the bread oil-side down until golden. Flip and grill the other side. Spread the anchovy butter on the top of each grilled slice.
8. Serve: Place a large crouton in the bottom of each serving bowl. Ladle the hot cioppino and seafood over the top and garnish with more parsley if desired.

Recipe Tips

• How to get the best flavor? Use the freshest, highest-quality seafood you can find. It makes a significant difference in the final taste of the cioppino. Also, don’t skip searing the fish and shrimp before adding them to the broth; it adds a layer of rich, caramelized flavor.
• Why do I need to reduce the wine? Letting the white wine cook down concentrates its flavor and burns off the harsh alcohol taste, leaving a rich, complex depth in the finished broth.
• How do I avoid overcooking the seafood? Add all the seafood at the very end and cook it for just a few minutes. As soon as the shrimp is pink and the clam and mussel shells have popped open, it’s done. Overcooking will make the seafood tough and rubbery.
• Should I season the broth early? The clams and mussels will release their own natural salty liquid into the broth as they cook. It’s best to do the final seasoning with salt, honey, and hot sauce right at the end after you’ve tasted it.

What To Serve With Cioppino

The sourdough croutons make this a very complete meal, but it also pairs well with:

• A simple green salad with a lemon vinaigrette
• A glass of the same dry white wine used in the broth
• Extra crusty bread for dipping

How To Store & Reheat Leftovers

Refrigerate: Let the cioppino cool, then store it in an airtight container in the fridge for up to 2 days. Store the croutons separately at room temperature to prevent them from becoming soggy. Freeze: It is best to only freeze the broth. Freezing shellfish can make it rubbery upon reheating. Pour the cooled broth into an airtight container and freeze for up to 2 months. You can then thaw it and add fresh seafood.

Fulton Fish Market Cioppino Nutrition Facts

• Serving: 1 (of 4)
• Calories: 450 kcal
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 140mg
• Sodium: 800mg
• Protein: 40g
• Total Carbohydrate: 30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Grilled Butterflied Trout with Lemon-Parsley Butter Recipe
• Bobby Flay Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil Recipe
• Bobby Flay Rosemary Bricked Grilled Chicken Recipe