Photo: Fulton Fish Market Cioppino with Sourdough Croutons Recipe
Ingredients
- 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 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 hot sauce
Sour Dough Croutons:
- 5 tablespoons unsalted butter, at room temperature
- 1 heaping tablespoon anchovy paste
- 8 (1/2-inch) thick slices sourdough bread
- Olive oil
- Kosher salt and freshly ground black pepper
For the Fish Cioppino:
Directions
In a large Dutch oven over medium-high heat, heat 2 tablespoons of oil. Add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes and cook until fragrant. Add the wine and cook until reduced by half. Add the fish stock, drained tomatoes, bay and thyme and season with salt and pepper. Bring to a boil and cook until slightly thickened, stirring occasionally for about 10 minutes
While the broth is cooking, heat 2 tablespoons of oil over high heat in separate large saute pan. Season the bass on both sides with salt and pepper and cook until golden brown on both sides, about 2 minutes per side. Remove to a plate.
To the same pan, add another 2 tablespoons of oil, season the shrimp and saute until lightly golden brown, about 1 minute per side. Remove to the plate with the bass.
Add the clams, mussels, bass and shrimp to the reduced broth and cook until the clams and mussels open, discarding any that do not open, about 3 minutes. Stir in the parsley and tarragon and season with honey, salt and freshly ground black pepper. Add hot sauce, to taste.
For the Sourdough Croutons:
Preheat Grill Pan to medium-high heat.
Stir together butter and anchovy paste in a small bowl. Set aside.
Brush bread with oil on 1 side and season with salt and pepper. Grill, oil side down on preheated grill pan until lightly golden brown, turn over and continue grilling until lightly golden brown on both sides.
Remove bread to a platter and spread some of the butter-anchovy mixture on the seasoned side. Cut each slice in half, crosswise.
Place 1/2 slice of the bread in each bowl, ladle some of the mixture on top and top with the remaining 1/2 slice of bread. Garnish with parsley leaves, if desired.
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By mmm05006
on October 07, 2011
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Delicious... made it for 3 people with less seafood but the same amount of broth, but we still would have liked more broth.
By elissar911
Salem, NH
on April 15, 2011
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My husband loved this recipe but i found out that the sauce needs to be a little thick, so i added 2 tablespoons of tomato paste and i only put a small dash of hot pepper and Tarragon only half the amount.
overall it was very good.
By txpmarvin_11908686
Dallas, TX
on October 12, 2009
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I made this for just my husband and myself wich was a mistake. It was around $50 for all the ingredients. I even used halibut instead of sea bass to cut down on the cost. I'm always afraid to half a recipe the first time I make it for fear it won't turn out. It was very good but I don't like left over seafood anything. The only thing I would say is beware the tarragon. I should have taken the advice of others and left it out or used less. I did only use 2 tablespoons instead of 3 but I still did not like the strong flavor. You must really be a seafood lover to appreciate the flavors of the soup so I probably woudn't not make it again. I also did not add the honey because I wasn't sure I would like the flavor. My husband said I should have added it because it may have toned down the flavors.
I gave it an overall 3 stars because I just didn't think it was worth the money. My favorite part was the anchovy croutons!
Read all 13 reviews