This delicious Fulton Fish Market Cioppino is a quick and hearty seafood stew, perfect for cozy dinners or entertaining guests. Packed with tender fish, succulent shrimp, and briny clams and mussels, it’s simmered in a rich tomato-wine broth. Serve with crispy, buttery sourdough croûtes for the ultimate comfort meal—easy to make with simple, fresh ingredients!
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, scr믭 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
How To Make Fulton Fish Market Cioppino With Sourdough Croutons?
- Make the Broth: Heat 30 ml / 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add onion and cook for 3 minutes until softened. Stir in garlic and red pepper flakes; cook until fragrant. Add wine and simmer until reduced by half. Add fish stock, tomatoes, bay leaf, thyme, salt, and pepper. Bring to a boil and simmer for 10 minutes, stirring occasionally.
- Sear the Fish: Heat 30 ml / 2 tbsp olive oil in a large sauté pan over high heat. Season bass with salt and pepper, and sear for 2 minutes per side until golden brown. Remove and set aside.
- Cook the Shrimp: Using the same pan, heat the remaining 30 ml / 2 tbsp olive oil. Season shrimp with salt and pepper, and sauté for 1 minute per side until lightly golden. Remove and set aside with the bass.
- Add Seafood to the Broth: Add clams, mussels, bass, and shrimp to the broth. Simmer for about 3 minutes until the clams and mussels open. Discard any that do not open. Stir in parsley, tarragon, honey, and adjust seasoning with salt, pepper, and hot sauce to taste.
- Make the Sourdough Croutons: Preheat a grill pan over medium-high heat. Mix butter and anchovy paste in a small bowl. Brush one side of each sourdough slice with olive oil, and season with salt and pepper. Grill until golden brown on both sides. Spread the butter-anchovy mixture on one side of each slice, then cut each slice in half.
- Serve: Place half a sourdough crouton slice in each serving bowl. Ladle the cioppino over the bread, then top with the remaining half crouton slice. Garnish with parsley, if desired, and serve immediately.
Recipe Tips:
- Use Fresh Seafood: For the best flavor, use fresh seafood whenever possible. Ensure the clams and mussels are alive before cooking—discard any that are cracked or don’t close when tapped.
- Don’t Skip the Searing: Searing the bass and shrimp separately adds depth and caramelized flavor to the dish. It’s worth the extra step for a rich and complex taste.
- Adjust the Heat to Your Liking: The red pepper flakes and hot sauce can be tailored to your spice preference. Start with a little, and add more if you love a kick.
- Control the Broth Consistency: If your broth feels too thin, let it simmer uncovered for a few extra minutes to thicken. A good cioppino has a slightly rich and flavorful base.
- Toast the Bread Just Right: For the sourdough croutons, make sure the bread is golden and crispy without burning. The buttery anchovy spread melts perfectly into the hot stew.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover cioppino cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat: Pour the cioppino into a pot and heat on low, stirring occasionally, until the seafood and broth are thoroughly warmed. Avoid boiling to keep the seafood tender.
Nutrition Facts
- Calories: 380
- Total Fat: 16g
- Saturated Fat: 9.2g
- Cholesterol: 219mg
- Sodium: 1728mg
- Potassium: 793.6mg
- Total Carbohydrate: 11g
- Dietary Fiber: 2.2g
- Sugars: 3.8g
- Protein: 40g
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Fulton Fish Market Cioppino With Sourdough Croutons
Description
This delicious Fulton Fish Market Cioppino is a quick and hearty seafood stew, perfect for cozy dinners or entertaining guests. Packed with tender fish, succulent shrimp, and briny clams and mussels, it’s simmered in a rich tomato-wine broth. Serve with crispy, buttery sourdough croûtes for the ultimate comfort meal—easy to make with simple, fresh ingredients!
Ingredients
Few dashes hot sauce
Instructions
- Make the Broth: Heat 30 ml / 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add onion and cook for 3 minutes until softened. Stir in garlic and red pepper flakes; cook until fragrant. Add wine and simmer until reduced by half. Add fish stock, tomatoes, bay leaf, thyme, salt, and pepper. Bring to a boil and simmer for 10 minutes, stirring occasionally.
- Sear the Fish: Heat 30 ml / 2 tbsp olive oil in a large sauté pan over high heat. Season bass with salt and pepper, and sear for 2 minutes per side until golden brown. Remove and set aside.
- Cook the Shrimp: Using the same pan, heat the remaining 30 ml / 2 tbsp olive oil. Season shrimp with salt and pepper, and sauté for 1 minute per side until lightly golden. Remove and set aside with the bass.
- Add Seafood to the Broth: Add clams, mussels, bass, and shrimp to the broth. Simmer for about 3 minutes until the clams and mussels open. Discard any that do not open. Stir in parsley, tarragon, honey, and adjust seasoning with salt, pepper, and hot sauce to taste.
- Make the Sourdough Croutons: Preheat a grill pan over medium-high heat. Mix butter and anchovy paste in a small bowl. Brush one side of each sourdough slice with olive oil, and season with salt and pepper. Grill until golden brown on both sides. Spread the butter-anchovy mixture on one side of each slice, then cut each slice in half.
- Serve: Place half a sourdough crouton slice in each serving bowl. Ladle the cioppino over the bread, then top with the remaining half crouton slice. Garnish with parsley, if desired, and serve immediately.
Notes
- Use Fresh Seafood: For the best flavor, use fresh seafood whenever possible. Ensure the clams and mussels are alive before cooking—discard any that are cracked or don’t close when tapped.
- Don’t Skip the Searing: Searing the bass and shrimp separately adds depth and caramelized flavor to the dish. It’s worth the extra step for a rich and complex taste.
- Adjust the Heat to Your Liking: The red pepper flakes and hot sauce can be tailored to your spice preference. Start with a little, and add more if you love a kick.
- Control the Broth Consistency: If your broth feels too thin, let it simmer uncovered for a few extra minutes to thicken. A good cioppino has a slightly rich and flavorful base.
- Toast the Bread Just Right: For the sourdough croutons, make sure the bread is golden and crispy without burning. The buttery anchovy spread melts perfectly into the hot stew.
Fulton Fish Market Cioppino With Sourdough Croutons