Fulton Fish Market Cioppino With Sourdough Croutons
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
41
Spice
53
Sweetness
58
Sourness
36
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Olive Oil4 cloves
Garlic (finely chopped)2 cups
White Wine (dry)16 large
Shrimp1 tbsp
Honey1
Bay Leaf3 sprigs
Thyme (fresh)1
Salt3 tbsps
Unsalted ButterDirections:
1
Heat oil in a large Dutch oven over high heat
2
Add the shallots and garlic and cook until soft
3
Deglaze the pan with a splash of wine
4
Season the red snapper, striped bass, and shrimp and saute in the pot until lightly golden brown on each side
5
Add the remainder of the wine and cook until reduced by 3/4
6
Add the stock, tomatoes, honey, hot sauce, bay leaf and thyme and bring to a simmer
7
Add the clams and lobster, cover the pot, and continue cooking until the clams have opened, discarding any that have not opened
8
Remove the seafood with a slotted spoon to a large bowl
9
Bring the cooking liquid to a boil and cook until reduced by half
10
Whisk in the butter and parsley and season with salt and pepper, to taste
11
Pour the broth over the seafood and top with sourdough croutons
12
Preheat oven to 350 degrees F
13
Heat butter and oil in a large saute pan over medium heat
14
Add the garlic and cook until soft, about 2 minutes
15
Add the bread cubes and thyme, toss to coat, and then transfer to a baking sheet, spreading in an even layer
16
Bake until golden brown, about 8 to 10 minutes, turning once
17
Cool before using