Fulton Fish Market Cioppino With Sourdough Croutons

Name: Fulton Fish Market Cioppino With Sourdough Croutons
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 3 tablespoons olive oil; 3 shallots, thinly sliced; 6 garlic cloves, finely chopped; 2 cups dry white wine; 1 1/2 lbs red snapper, cut into 2-inch squares; 1 1/2 lbs wild striped bass, cut into 2-inch squares; 16 large shrimp or 16 large head-on prawns; 2 cups shrimp stock or 2 cups vegetable stock; 2 cups canned plum tomatoes, pureed; 1 tablespoon honey; 3 dashes hot sauce (recommended -- Bobby Flay Hot Sauce); 1 bay leaf; 3 sprigs fresh thyme; salt & freshly ground black 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; 3 tablespoons unsalted butter; 1 tablespoon olive oil; 4 garlic cloves, finely chopped; 1 loaf sourdough bread, cut into 1-inch cubes; 1 tablespoon finely chopped fresh thyme leave

Submitted by Stephanie Z.

"Bobby Flay."

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Ready In:: 1hr 20mins
Ingredients:: 23
Serves:: 8

ingredients

3 tablespoons olive oil
3 shallots, thinly sliced
6 garlic cloves, finely chopped
2 cups dry white wine
1 ¹⁄₂ lbs red snapper, cut into 2-inch squares
1 ¹⁄₂ lbs wild striped bass, cut into 2-inch squares
16 large shrimp or 16 large head-on prawns
2 cups shrimp stock or 2 cups vegetable stock
2 cups canned plum tomatoes, pureed
1 tablespoon honey
3 dashes hot sauce (recommended -- Bobby Flay Hot Sauce)
1 bay leaf
3 sprigs fresh thyme
salt & freshly ground black 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
3 tablespoons unsalted butter
1 tablespoon olive oil
4 garlic cloves, finely chopped
1 loaf sourdough bread, cut into 1-inch cubes
1 tablespoon finely chopped fresh thyme leave

directions

Heat oil in a large Dutch oven over high heat.
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.
Add the remainder of the wine and cook until reduced by 3/4.
Add the stock, tomatoes, honey, hot sauce, bay leaf and thyme and bring to a simmer.
Add the clams and lobster, cover the pot, and continue cooking until the clams have opened, discarding any that have not opened.
Remove the seafood with a slotted spoon to a large bowl.
Bring the cooking liquid to a boil and cook until reduced by half.
Whisk in the butter and parsley and season with salt and pepper, to taste.
Pour the broth over the seafood and top with sourdough croutons.
Sourdough Croutons: Preheat oven to 350°F Heat butter and oil in a large saute pan over medium heat. Add the garlic and cook until soft, about 2 minutes. Add the bread cubes and thyme, toss to coat, and then transfer to a baking sheet, spreading in an even layer. Bake until golden brown, about 8 to 10 minutes, turning once. Cool before using.