Fulton Fish Market Cioppino with Sourdough Croutons

Name: Fulton Fish Market Cioppino with Sourdough Croutons
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: Serves 8
Cuisine: italian
Ingredients: For the fish cioppino; 6 tbsp olive oil, divided; 1 large onion, finely chopped; 6 cloves garlic, finely chopped; 1/4 tsp red chilli flakes; 250ml dry white wine; 1.2L fish stock; 450g tinned diced tomatoes, drained; 1 bay leaf; 4 sprigs fresh thyme leaves; Salt and freshly ground black pepper; 680g bass fillets, cut into 5-cm squares; 16 large prawns, shelled and deveined; 32 littleneck clams; 24 mussels, scrubbed and debearded; 30g coarsely chopped fresh parsley leaves; 3 tbsp chopped fresh tarragon leaves; 2 tbsp honey; Few dashes hot sauce; For the sourdough croutons; 5 tbsp unsalted butter, at room temperature; 1 heaping tbsp anchovy paste; 8 (1-cm) thick slices sourdough bread; Olive oil; Salt and freshly ground black pepper

4.10 (16)

⏱ 14 mins 🍽 Serves 8 🌶 italian 🏷 Main course

This Italian main course is a vibrant seafood stew, perfect for sharing. A rich base of onion, garlic, white wine and fish stock is simmered with tomatoes and herbs. Bass and prawns are seared separately before being combined with clams and mussels in the broth. It is served with griddled sourdough slices spread with an anchovy butter, creating a complete and flavourful meal for 8 people.

Ingredients

For the fish cioppino
6 tbsp olive oil, divided
1 large onion, finely chopped
6 cloves garlic, finely chopped
1/4 tsp red chilli flakes
250ml dry white wine
1.2L fish stock
450g tinned diced tomatoes, drained
1 bay leaf
4 sprigs fresh thyme leaves
Salt and freshly ground black pepper
680g bass fillets, cut into 5-cm squares
16 large prawns, shelled and deveined
32 littleneck clams
24 mussels, scrubbed and debearded
30g coarsely chopped fresh parsley leaves
3 tbsp chopped fresh tarragon leaves
2 tbsp honey
Few dashes hot sauce
For the sourdough croutons
5 tbsp unsalted butter, at room temperature
1 heaping tbsp anchovy paste
8 (1-cm) thick slices sourdough bread
Olive oil
Salt and freshly ground black pepper

Method

Warm 2 tablespoons of oil in a large Dutch oven. Cook the chopped onion until soft, which should take about 3 minutes. Stir in the garlic and chilli flakes until aromatic. Pour in the white wine and let it reduce by half. Add the fish stock, drained tomatoes, bay leaf and thyme, seasoning with salt and pepper. Bring to a boil and let it simmer, stirring now and then, for about 10 minutes until it thickens slightly.
While the broth cooks, heat 2 tablespoons of oil in a separate large pan. Season the bass fillets with salt and pepper and cook them until golden on each side, roughly 2 minutes per side. Transfer the fish to a plate.
Add another 2 tablespoons of oil to the same pan. Season the prawns and cook them until they turn a light golden colour, about 1 minute per side. Move them to the plate with the bass.
Transfer the clams, mussels, seared bass and prawns into the reduced broth. Cook until the clams and mussels have opened, which will take about 3 minutes. discard any that remain closed. Mix in the parsley and tarragon, then season with honey, salt and pepper. Add hot sauce according to your preference.
For the croutons, preheat a griddle pan. In a small bowl, combine the soft butter with the anchovy paste and set it aside.
Brush one side of each sourdough slice with olive oil and season with salt and pepper. Place the slices oil-side down on the hot griddle. Cook until lightly golden, then turn and cook the other side until similarly coloured.
Move the toasted bread to a platter. Spread some of the anchovy butter onto the seasoned side of each slice. Cut every slice in half crosswise. Place one half in each serving bowl, ladle the cioppino over it, and top with the remaining bread half.
You can garnish the dish with extra parsley leaves if you like.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course

Cuisineitalian

AuthorFood Network UK