Serves 8
80 min
Fulton Fish Market Cioppino with Sourdough Croutons
Recipe GLPRf382fcf45871ba
A stunning seafood stew inspired by San Francisco's famous Fulton Fish Market, featuring red snapper, striped bass, shrimp, clams, and lobster simmered in a fragrant tomato and white wine broth. Served with crispy garlic and thyme sourdough croutons for added texture and flavor.
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Ingredients
3 tablespoons olive oil
3 shallots, thinly sliced
6 cloves garlic, finely chopped
2 cups dry white wine
1½ pounds red snapper, cut into 2-inch squares
1½ pounds wild striped bass, cut into 2-inch squares
16 large shrimp or head-on prawns
2 cups shrimp or vegetable stock
2 cups canned plum tomatoes, pureed
1 tablespoon honey
A few dashes hot sauce
1 bay leaf
3 sprigs fresh thyme
Salt and freshly ground black pepper
32 littleneck clams
1 lobster, partially steamed
3 tablespoons cold unsalted butter
½ cup fresh parsley, coarsely chopped
3 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic, finely chopped
1 loaf sourdough bread, cut into 1-inch cubes
1 tablespoon fresh thyme leaves, finely chopped
Directions
Warm the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced shallots and chopped garlic, sautéing until softened and fragrant, about 3 to 4 minutes.
Pour in a splash of the white wine to deglaze the pot, scraping up any browned bits from the bottom. Pat the red snapper, striped bass, and shrimp dry and season them with salt and pepper. Add the seafood to the pot and cook until lightly golden brown on each side, about 4 to 5 minutes per side.
Pour in the remaining white wine and allow it to reduce by three-quarters, about 8 to 10 minutes. Add the stock, pureed tomatoes, honey, hot sauce, bay leaf, and thyme sprigs, stirring to combine. Bring the mixture to a gentle simmer.
Add the littleneck clams and partially steamed lobster to the pot, cover, and continue simmering until all clams have opened, approximately 8 to 12 minutes. Discard any clams that remain closed.
Using a slotted spoon, carefully transfer all the cooked seafood to a large serving bowl, leaving the broth in the pot.
Increase the heat under the pot to high and bring the cooking liquid to a boil. Continue cooking until the broth has reduced by half, about 8 to 10 minutes. Remove from heat and whisk in the cold butter and fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
Pour the reduced broth over the seafood in the serving bowl. Top with the sourdough croutons just before serving.
Preheat the oven to 350 degrees F.
In a large sauté pan, heat the butter and olive oil together over medium heat. Add the finely chopped garlic and cook until softened, about 2 minutes.
Add the sourdough bread cubes and fresh thyme leaves to the pan, tossing gently to coat everything evenly in the butter and oil mixture.
Transfer the coated bread cubes to a baking sheet and spread them in a single even layer. Bake for 8 to 10 minutes, stirring once halfway through, until golden brown and crispy.
Remove the croutons from the oven and let them cool before using to top the cioppino.
