Fulton Fish Market Cioppino with Sourdough Croutons

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: Gone Fishin

Rated: 5 stars out of 5Rate itRead users' reviews (16)

RECIPE
COMMENTS & REVIEWS(16)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
about 8 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 20 min

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Ingredients

3 tablespoons olive oil
3 shallots, thinly sliced
6 cloves garlic, finely chopped
2 cups dry white wine
1 1/2 pounds red snapper, cut into 2-inch squares
1 1/2 pounds wild striped bass, cut into 2-inch squares
16 large shrimp or head-on prawns
2 cups shrimp stock or vegetable stock
2 cups canned plum tomatoes, pureed
1 tablespoon honey
Few dashes hot sauce (recommended: Bobby Flay Hot Sauce)
1 bay leaf
3 sprigs fresh thyme
Salt and freshly ground pepper
32 littleneck clams
1 lobster, steamed 3/4 of the way
3 tablespoons cold unsalted butter
1/2 cup coarsely chopped fresh parsley leaves
Sourdough Croutons, recipe follows

Directions

Heat oil in a large Dutch oven over high heat. Add the shallots and garlic and cook until soft. Deglaze the pan with a splash of wine. Season the red snapper, striped bass, and shrimp and saute in the pot until lightly golden brown on each side. Add the remainder of the wine and cook until reduced by 3/4. Add the stock, tomatoes, honey, hot sauce, bay leaf and thyme and bring to a simmer. Add the clams and lobster, cover the pot, and continue cooking until the clams have opened, discarding any that have not opened.

Remove the seafood with a slotted spoon to a large bowl. Bring the cooking liquid to a boil and cook until reduced by half. Whisk in the butter and parsley and season with salt and pepper, to taste. Pour the broth over the seafood and top with sourdough croutons.

Sourdough Croutons:

3 tablespoons unsalted butter

1 tablespoon olive oil

4 cloves garlic, finely chopped

1 loaf sourdough, cut into 1-inch cubes

1 tablespoon finely chopped fresh thyme leaves

Preheat oven to 350 degrees F.

Heat butter and oil in a large saute pan over medium heat. Add the garlic and cook until soft, about 2 minutes. Add the bread cubes and thyme, toss to coat, and then transfer to a baking sheet, spreading in an even layer. Bake until golden brown, about 8 to 10 minutes, turning once. Cool before using.

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Comments & Reviews

recipe Fulton Fish Market Cioppino with Sourdough Croutons
Pam Apex, NC 01-10-2010
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Good, but not enough broth!
Rated: 4 stars out of 5

Am I the only one who had way too much fish for the amount of stock this made? I used the amounts of fish that the recipe... calls for, leaving out the clams because I couldn't find any. I ended up with a big pot of fish with hardly any liquid. I even doubled the amount of broth and tomatoes. It had a nice flavor but I'll stick to my standard cioppino recipe. Read more
recipe Fulton Fish Market Cioppino with Sourdough Croutons
Jon Sarasota, FL 01-01-2010
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Great recipe
Rated: 5 stars out of 5

My wife and I were looking for another recipe for cioppino. We had tried Giada's, but it was just OK. This recipe was... MEMORABLE!!!! Both of us agreed that this was an amazing dish and an awesome recipe to be done over and over again. Thanks Chef Flay for this one!Read more
recipe Fulton Fish Market Cioppino with Sourdough Croutons
Amanda Glendale, AZ 12-14-2009
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Awesome!
Rated: 5 stars out of 5

I make it often and I love it every single time!
recipe Fulton Fish Market Cioppino with Sourdough Croutons
DEBORAH San Francisco, CA 12-02-2009
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that is NOT CIOPPINO
Rated: 1 stars out of 5

Bobby Flay is one of the last classically trained chefs on the FoodNetwork.Even if I don't like what he may be making--the... guy can cook. This morning I watched his show because I am sick and what he called San Francisco cioppino was an insult to a wonderful fish stew and a wonderful city. I don't feel well enough to point out all his errors. It is flexable by nature but what he tried to pass off as cioppino had as much to do with the real thing as those brussels sprouts. At least he didn't call it FRISCO.Read more
recipe Fulton Fish Market Cioppino with Sourdough Croutons
Dana Burbank, CA 07-02-2009
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The Croutons!
Rated: 5 stars out of 5

These croutons are amazing! I haven't made the Cioppino, but I use these croutons to serve with soups and polenta now. They... are delicious.Read more
recipe Fulton Fish Market Cioppino with Sourdough Croutons
Erin Calgary, AL 04-02-2009
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From the master himself...
Rated: 5 stars out of 5

We ate at Bobby Flay's restaurant Bar Americain and I ordered this. It was amazing. I thought I'd never be able to recreate... it, but mine wasn't bad either. Everyone is always impressed. Play around with different wines, broths, and seafood and it's different every time.Read more