Fulton Fish Market Cioppino with Sourdough Croutons

Name: Fulton Fish Market Cioppino with Sourdough Croutons
Prep time: 29 min
Cook time: 29 min
Total time: 29 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp heaping tablespoon anchovy paste; 1 bay leaf; 454 grams diced tomatoes, drained; 237 milliliters dry white wine; 1 liters fish stock; 59 milliliters coarsely chopped fresh parsley leaves; 3 Tbsps chopped fresh tarragon leaves; 4 sprigs fresh thyme leaves; 6 cloves garlic, finely chopped; 2 Tbsps honey; 3 dashes Few hot sauce; 8 servings Kosher salt and freshly ground black pepper; 32 littleneck clams; 24 mussels, scrubbed and debearded; 6 Tbsps olive oil, divided; 8 servings Olive oil; 1 large onion, finely chopped; 0 teaspoons red pepper flakes; 8 servings Salt and freshly ground black pepper; 680 grams bass fillets, cut into 2-inch squares; 16 larges shrimp, shelled and deveined; 1 inches thick slices sourdough bread; 5 Tbsps unsalted butter, at room temperature

Fulton Fish Market Cioppino with Sourdough Croutons requires roughly 29 minutes from start to finish. Watching your figure? This pescatarian recipe has 508 calories, 27g of protein, and 36g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of wine, butter, shrimp, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. It works well as a main course.

Instructions

In a large Dutch oven over medium-high heat, heat 2 tablespoons of oil.

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Cooking Oil

Equipment you will use

Dutch Oven

Add the onion and cook until soft, about 3 minutes.

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Onion

Add the garlic and red pepper flakes and cook until fragrant.

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Red Pepper Flakes

Garlic

Add the wine and cook until reduced by half.

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Wine

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

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Salt And Pepper

Fish Stock

Tomato

Thyme

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.

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Salt And Pepper

Broth

Bass

Cooking Oil

Equipment you will use

Frying Pan

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.

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Shrimp

Cooking Oil

Equipment you will use

Frying Pan

Remove to the plate with the bass.

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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.

Ingredients you will need

Ground Black Pepper

Tarragon

Mussels

Parsley

Shrimp

Broth

Clams

Honey

Bass

Salt

Add hot sauce, to taste.

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Hot Sauce

Preheat Grill Pan to medium-high heat.

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Grill Pan

Stir together butter and anchovy paste in a small bowl. Set aside.

Ingredients you will need

Anchovy Paste

Butter

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Bowl

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.

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Salt And Pepper

Bread

Cooking Oil

Equipment you will use

Grill Pan

Grill

Remove bread to a platter and spread some of the butter-anchovy mixture on the seasoned side.

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Anchovies

Butter

Spread

Bread

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.

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Bread

Equipment you will use

Ladle

Bowl

Garnish with parsley leaves, if desired.

Ingredients you will need

Parsley

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. You could try Zind-Humbrecht Calcaire Pinot Gris. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 46 dollars per bottle.