Mohamed Shili This seafood cioppino is a rich and flavorful dish, filled with fresh bass, shrimp, clams, and mussels in a delicious tomato-based broth. It’s easy to make and perfect for a comforting meal. Serve it with crispy sourdough croutons for the perfect bite!
Ingredients Needed:
- 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
- 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
Sour Dough Croutons:
- 5 tablespoons unsalted butter, at room temperature
- 1 heaping tablespoon of anchovy paste
- 8 (1/2-inch) thick slices sourdough bread
- Olive oil
- Kosher salt and freshly ground black pepper
How To Make Fulton Fish Market Cioppino with Sourdough Croutons?
- Cook the onions and garlic: 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, cooking until fragrant.
- Make the broth: Pour in the white wine and let it cook until reduced by half. Stir in the fish stock, diced tomatoes, bay leaf, and thyme. Season with salt and black pepper. Bring the mixture to a boil and let it simmer for about 10 minutes.
- Sear the bass: Heat 2 tablespoons of olive oil in a large pan over high heat. Season the bass with salt and pepper, then cook for about 2 minutes per side until golden brown. Transfer to a plate.
- Cook the shrimp: Add another 2 tablespoons of oil to the same pan. Season the shrimp with salt and cook for about 1 minute per side until lightly golden. Transfer to the plate with the bass.
- Cook the seafood in the broth: Add the clams, mussels, bass, and shrimp to the simmering broth. Cover and cook for about 3 minutes until the clams and mussels open. Discard any that remain closed.
- Finish the broth: Stir in the parsley and tarragon. Season with honey, salt, and black pepper. Add a few dashes of hot sauce to taste.
- Make the sourdough croutons: Preheat a grill pan over medium-high heat. Mix the butter with anchovy paste in a small bowl. 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 top and cut each slice in half.
- Serve the cioppino: Place half of a crouton slice in each bowl, ladle the hot cioppino over the top, and place the remaining crouton half on top. Garnish with parsley, if desired.
Recipe Tips:
- Use high-quality seafood: Fresh fish, shrimp, clams, and mussels will give the best flavor. Avoid frozen seafood if possible, as it can release extra water and change the texture of the broth.
- Sear the fish before adding to the broth: Cooking the bass separately first gives it a golden crust and keeps it from breaking apart in the broth. This step adds extra flavor to the dish.
- Reduce the wine properly: Let the white wine cook down until it’s half the original amount before adding the stock. This removes the strong alcohol taste and gives a rich depth to the broth.
- Don’t overcook the seafood: Add the clams, mussels, fish, and shrimp at the end and cook just until the shells open and the shrimp turns pink. Overcooking will make the seafood tough and rubbery.
- Season at the end: The broth becomes more flavorful as it simmers, so taste before adding extra salt. The seafood also releases natural salt into the broth, so you may not need as much seasoning.
How To Store & Reheat Leftovers?
- Refrigerate: Let the cioppino cool to room temperature first. Then, put it in an airtight container and store it in the fridge for up to 2 days. Keep the croutons separate so they don’t get soggy.
- Freeze: Only freeze the broth, not the seafood, because shellfish turns rubbery after thawing. Pour the cooled broth into an airtight container and freeze for up to 2 months.
- Reheat: Pour the cioppino into a pot and warm over low heat, stirring occasionally. Heat just until warm, about 5 minutes, to keep the seafood tender.
Nutrition Facts:
- Calories: 450 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 140mg
- Sodium: 800mg
- Potassium: 950mg
- Total Carbohydrate: 30g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 40g
Try More Bobby Flay Recipes:
- Bobby Flay Cioppino
- Bobby Flay Salmon With Brown Sugar And Mustard Glaze
- Bobby Flay Broiled Fisherman’s Platter
Bobby Flay Fulton Fish Market Cioppino with Sourdough Croutons
Description
This seafood cioppino is a rich and flavorful dish, filled with fresh bass, shrimp, clams, and mussels in a delicious tomato-based broth. It’s easy to make and perfect for a comforting meal. Serve it with crispy sourdough croutons for the perfect bite!
Ingredients
Sour Dough Croutons:
Instructions
- Cook the onions and garlic: 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, cooking until fragrant.
- Make the broth: Pour in the white wine and let it cook until reduced by half. Stir in the fish stock, diced tomatoes, bay leaf, and thyme. Season with salt and black pepper. Bring the mixture to a boil and let it simmer for about 10 minutes.
- Sear the bass: Heat 2 tablespoons of olive oil in a large pan over high heat. Season the bass with salt and pepper, then cook for about 2 minutes per side until golden brown. Transfer to a plate.
- Cook the shrimp: Add another 2 tablespoons of oil to the same pan. Season the shrimp with salt and cook for about 1 minute per side until lightly golden. Transfer to the plate with the bass.
- Cook the seafood in the broth: Add the clams, mussels, bass, and shrimp to the simmering broth. Cover and cook for about 3 minutes until the clams and mussels open. Discard any that remain closed.
- Finish the broth: Stir in the parsley and tarragon. Season with honey, salt, and black pepper. Add a few dashes of hot sauce to taste.
- Make the sourdough croutons: Preheat a grill pan over medium-high heat. Mix the butter with anchovy paste in a small bowl. 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 top and cut each slice in half.
- Serve the cioppino: Place half of a crouton slice in each bowl, ladle the hot cioppino over the top, and place the remaining crouton half on top. Garnish with parsley, if desired.
Notes
- Use high-quality seafood: Fresh fish, shrimp, clams, and mussels will give the best flavor. Avoid frozen seafood if possible, as it can release extra water and change the texture of the broth.
- Sear the fish before adding to the broth: Cooking the bass separately first gives it a golden crust and keeps it from breaking apart in the broth. This step adds extra flavor to the dish.
- Reduce the wine properly: Let the white wine cook down until it’s half the original amount before adding the stock. This removes the strong alcohol taste and gives a rich depth to the broth.
- Don’t overcook the seafood: Add the clams, mussels, fish, and shrimp at the end and cook just until the shells open and the shrimp turns pink. Overcooking will make the seafood tough and rubbery.
- Season at the end: The broth becomes more flavorful as it simmers, so taste before adding extra salt. The seafood also releases natural salt into the broth, so you may not need as much seasoning.
Bobby Flay Fulton Fish Market Cioppino with Sourdough Croutons