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Fulton Fish Market Cioppino with Sourdough Croutons Recipe

Fulton Fish Market Cioppino with Sourdough Croutons

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on December 30, 2012

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    This is a dish to make for seafood lovers, will impress everyone, and is easy to put together. Save some of the sauce to make as a clam chowder when done, the sauce is to die for. This recipe is a tradition now on New Years day! Thanks Bobby!

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  • on December 25, 2012

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    I've made many versions of cioppino before and enjoyed them all, but this was simply the best yet. I made it verbatim and used grouper, shrimp, scallops, clams and mussels for a xmas dinner. Came out superb. I used a great loaf of sour batarde and the croutons were wonderful. This recipe is a keeper.

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  • on November 25, 2012

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    Those sourdough croutons blew my mind! I've had an unused tube of anchovy paste in my pantry for over a year, and all I can think about is that I've wasted a year of eating sourdough croutons!

    The cioppino, my first time making this fancy dish, was surprisingly easy, for all the ingredients. I only used walleye and shrimp. All my herbs were dried. And it was still amazing.

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  • on October 08, 2012

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    An amazing burst of all the best flavors, even if you are beginning cook you can impress all your friends with this amazing recipe

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  • 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.

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  • 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.

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  • 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!

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  • on September 21, 2009

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    After watching the Fulton Fish Market episode, we had to try this Cioppino. Simply put, it was every bit as good as we thought it would be. We followed the recipe as written (right down to the fish stock and the result was a wonderfully aromatic and flavorful broth. We LOVED the addition of the sourdough crouton with anchovy butter. This was super-easy to make and my husband--who cannot cook at all--was able to help. This will make a wonderful dinner party dish.

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  • on September 18, 2009

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    Pretty good recipe. First time i had ever made ciopino, very easy if you have all your ingredents preped ahead of time. Also I would leave out the tarragon and serve it table side for those who would like to add it to their own bowl. Otherwise I thought it over powered the flavor of the soup. I would also add Calamari and scallops. I couldn't find fish stock so I substituted Veg stock with a bit of the anchovy paste from the croutons. Over all pretty good.

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  • on September 13, 2009

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    A fantastic dish, my kids who do not like fish loved it. What we thought would be a dish for us to have for dinner tonight and lunch tomorrow turned into enough for one meal, because everyone loved it. This will make a wonderful Christmas Eve meal...

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