Fulton Fish Market Cioppino with Sourdough Croutons Recipe

Name: Fulton Fish Market Cioppino with Sourdough Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Heat oil in a large Dutch oven over high heat.
2
Add the shallots and garlic and cook until soft.
3
Deglaze the pan with a splash of wine.
4
Season the red snapper, striped bass, and shrimp and saute in the pot until lightly golden brown on each side.
5
Add the remainder of the wine and cook until reduced by 3/4.
6
Add the stock, tomatoes, honey, hot sauce, bay leaf and thyme and bring to a simmer.
7
Add the clams and lobster, cover the pot, and continue cooking until the clams have opened, discarding any that have not opened.
8
Remove the seafood with a slotted spoon to a large bowl.
9
Bring the cooking liquid to a boil and cook until reduced by half.
10
Whisk in the butter and parsley and season with salt and pepper, to taste.
11
Pour the broth over the seafood and top with sourdough croutons.
12
Preheat oven to 350 degrees F.
13
Heat butter and oil in a large saute pan over medium heat.
14
Add the garlic and cook until soft, about 2 minutes.
15
Add the bread cubes and thyme, toss to coat, and then transfer to a baking sheet, spreading in an even layer.
16
Bake until golden brown, about 8 to 10 minutes, turning once.
17
Cool before using.

861

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 shallots, thinly sliced, 6 cloves garlic, finely chopped, 2 cups dry white wine, and more.

Yes, Fulton Fish Market Cioppino with Sourdough Croutons falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fulton Fish Market Cioppino with Sourdough Croutons

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