Fulton Fish Market Cioppino with Sourdough Croutons

Name: Fulton Fish Market Cioppino with Sourdough Croutons
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 473 milliliters dry white wine; 118 milliliters coarsely chopped fresh parsley leaves; 3 sprigs fresh thyme; 1 Tbsp finely chopped fresh thyme leaves; 4 cloves garlic, finely chopped; 6 cloves garlic, finely chopped; 1 Tbsp honey; 3 dashes Few hot sauce (recommended: Bobby Flay Hot Sauce); 32 littleneck clams; 1 lobster, steamed 3/4 of the way; 1 Tbsp olive oil; 3 Tbsps olive oil; 473 milliliters canned plum tomatoes, pureed; 16 larges shrimp or head-on prawns; 680 grams red snapper, cut into 2-inch squares; 8 servings Salt and freshly ground pepper; 3 shallots, thinly sliced; 1 loaf sourdough, cut into 1-inch cubes; 680 grams wild striped bass, cut into 2-inch squares; 3 Tbsps unsalted butter; 3 Tbsps cold unsalted butter; 473 milliliters shrimp stock or vegetable stock

Fulton Fish Market Cioppino with Sourdough Croutons

Fulton Fish Market Cioppino with Sourdough Croutons is a pescatarian recipe with 8 servings. One portion of this dish contains around 40g of protein, 19g of fat, and a total of 414 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. It works well as a main course. A mixture of littleneck clams, lobster, vegetable stock, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

Heat oil in a large Dutch oven over high heat.

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Cooking Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Striped Bass

Red Snapper

Shallot

Garlic

Shrimp

Wine

Equipment you will use

Frying Pan

Pot

Add the remainder of the wine and cook until reduced by 3/

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Wine

Add the stock, tomatoes, honey, hot sauce, bay leaf and thyme and bring to a simmer.

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Hot Sauce

Bay Leaves

Tomato

Honey

Stock

Thyme

Add the clams and lobster, cover the pot, and continue cooking until the clams have opened, discarding any that have not opened.

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Lobster

Clams

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Pot

Remove the seafood with a slotted spoon to a large bowl. Bring the cooking liquid to a boil and cook until reduced by half.

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Seafood

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Slotted Spoon

Bowl

Whisk in the butter and parsley and season with salt and pepper, to taste.

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Salt And Pepper

Parsley

Butter

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Whisk

Pour the broth over the seafood and top with sourdough croutons.

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Croutons

Seafood

Broth

Preheat oven to 350 degrees F.

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Oven

Heat butter and oil in a large saute pan over medium heat.

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Butter

Cooking Oil

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Frying Pan

Add the garlic and cook until soft, about 2 minutes.

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Garlic

Add the bread cubes and thyme, toss to coat, and then transfer to a baking sheet, spreading in an even layer.

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Bread Cubes

Thyme

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Baking Sheet

Bake until golden brown, about 8 to 10 minutes, turning once. Cool before using.

Equipment you will use

Oven

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Santi Sortesele Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.