Best 5 Fulton Fish Market Cioppino With Sourdough Croutons Recipes

Welcome to the culinary journey of discovering the flavors of the sea in a bowl! This article will guide you through the delightful experience of preparing Fulton Fish Market Cioppino, a classic seafood stew that embodies the essence of San Francisco's vibrant seafood culture. As we delve into the depths of this iconic dish, you'll learn the art of combining the freshest catches of the day with a symphony of aromatic spices, creating a symphony of flavors that will tantalize your taste buds. So, put on your apron, gather your ingredients, and let's embark on a culinary adventure that celebrates the bounty of the sea.

Check out the recipes below so you can choose the best recipe for yourself!

FULTON FISH MARKET CIOPPINO WITH SOURDOUGH CROUTONS

FULTON FISH MARKET CIOPPINO WITH SOURDOUGH CROUTONS image

Categories Fish Shellfish

Yield 8 servings

Number Of Ingredients 25

Ingredients

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, scrubbed 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

Steps:

For the Fish Cioppino: Directions In a large Dutch oven over medium-high heat, heat 2 tablespoons of oil. Add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes and cook until fragrant. Add the wine and cook until reduced by half. Add the fish stock, drained tomatoes, bay and thyme and season with salt and pepper. Bring to a boil and cook until slightly thickened, stirring occasionally for about 10 minutes While the broth is cooking, heat 2 tablespoons of oil over high heat in separate large saute pan. Season the bass on both sides with salt and pepper and cook until golden brown on both sides, about 2 minutes per side. Remove to a plate. To the same pan, add another 2 tablespoons of oil, season the shrimp and saute until lightly golden brown, about 1 minute per side. Remove to the plate with the bass. Add the clams, mussels, bass and shrimp to the reduced broth and cook until the clams and mussels open, discarding any that do not open, about 3 minutes. Stir in the parsley and tarragon and season with honey, salt and freshly ground black pepper. Add hot sauce, to taste. For the Sourdough Croutons: Preheat Grill Pan to medium-high heat. Stir together butter and anchovy paste in a small bowl. Set aside. Brush bread with oil on 1 side and season with salt and pepper. Grill, oil side down on preheated grill pan until lightly golden brown, turn over and continue grilling until lightly golden brown on both sides. Remove bread to a platter and spread some of the butter-anchovy mixture on the seasoned side. Cut each slice in half, crosswise. Place 1/2 slice of the bread in each bowl, ladle some of the mixture on top and top with the remaining 1/2 slice of bread. Garnish with parsley leaves, if desired.

FULTON FISH MARKET CIOPPINO WITH SOURDOUGH CROUTONS

Fulton Fish Market Cioppino with Sourdough Croutons image

Provided by Bobby Flay

Categories main-dish

Time 1h20m

Yield about 8 servings

Number Of Ingredients 24

Ingredients

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

Steps:

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.
Preheat oven to 350 degrees 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.

ORIGINAL FULTON FISH MARKET CIOPPINO WITH SOURDOUGH CROUTONS

Original Fulton Fish Market Cioppino With Sourdough Croutons image

Make and share this Original Fulton Fish Market Cioppino With Sourdough Croutons recipe from Food.com.

Provided by Diane C 2

Categories Stew

Time 29m

Yield 8 serving(s)

Number Of Ingredients 23

Ingredients

6 tablespoons olive oil, divided
1 large onion, finely chopped
6 garlic cloves, 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 & freshly ground black pepper
1 1/2 lbs bass fillets, cut into 2-inch squares
16 large shrimp, shelled and deveined
32 littleneck clams
24 mussels, scrubbed and debearded
1/4 cup coarsely chopped fresh parsley leaves
3 tablespoons chopped fresh tarragon leaves
2 tablespoons honey
3 dashes hot sauce
5 tablespoons unsalted butter, at room temperature
1 tablespoon anchovy paste
8 (1/2 inch) thick slices sourdough bread
olive oil
kosher salt & freshly ground black pepper

Steps:

For the Fish Cioppino:.
In a large Dutch oven over medium-high heat, heat 2 tablespoons of oil. Add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes and cook until fragrant. Add the wine and cook until reduced by half. Add the fish stock, drained tomatoes, bay and thyme and season with salt and pepper. Bring to a boil and cook until slightly thickened, stirring occasionally for about 10 minutes.
While the broth is cooking, heat 2 tablespoons of oil over high heat in separate large saute pan. Season the bass on both sides with salt and pepper and cook until golden brown on both sides, about 2 minutes per side. Remove to a plate.
To the same pan, add another 2 tablespoons of oil, season the shrimp and saute until lightly golden brown, about 1 minute per side. Remove to the plate with the bass.
Add the clams, mussels, bass and shrimp to the reduced broth and cook until the clams and mussels open, discarding any that do not open, about 3 minutes. Stir in the parsley and tarragon and season with honey, salt and freshly ground black pepper. Add hot sauce, to taste.
For the Sourdough Croutons:.
Preheat Grill Pan to medium-high heat.
Stir together butter and anchovy paste in a small bowl. Set aside.
Brush bread with oil on 1 side and season with salt and pepper. Grill, oil side down on preheated grill pan until lightly golden brown, turn over and continue grilling until lightly golden brown on both sides.
Remove bread to a platter and spread some of the butter-anchovy mixture on the seasoned side. Cut each slice in half, crosswise.
Place 1/2 slice of the bread in each bowl, ladle some of the mixture on top and top with the remaining 1/2 slice of bread. Garnish with parsley leaves, if desired.

Nutrition Facts : Calories 470.4, Fat 24.1, SaturatedFat 7.4, Cholesterol 134.9, Sodium 1035.7, Carbohydrate 18.5, Fiber 1.3, Sugar 7.1, Protein 38.9

FULTON FISH MARKET CIOPPINO WITH SOURDOUGH CROUTONS

Fulton Fish Market Cioppino With Sourdough Croutons image

Make and share this Fulton Fish Market Cioppino With Sourdough Croutons recipe from Food.com.

Provided by Stephanie Z.

Categories Stew

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 23

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

Steps:

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.

Nutrition Facts : Calories 832.1, Fat 21.9, SaturatedFat 7.9, Cholesterol 178.9, Sodium 1415.3, Carbohydrate 84.9, Fiber 4, Sugar 8.3, Protein 62.1

BOBBY FLAY'S CIOPPINO

Bobby Flay's Cioppino image

Yield serves 4 to 6

Number Of Ingredients 24

Ingredients

6 tablespoons olive oil
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 (see Sources, page 269)
1 (16-ounce) can diced tomatoes, drained
1 bay leaf
6 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 1/2 pounds sea bass fillets, cut into 2-inch squares
12 large shrimp, shelled and deveined
32 littleneck clams
24 mussels, scrubbed and debearded
1/4 cup coarsely chopped fresh flat-leaf parsley leaves, plus whole leaves for garnish (optional)
2 tablespoons chopped fresh tarragon leaves
2 tablespoons honey
Few dashes of hot sauce
Sourdough Croutons (recipe follows)
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
6 anchovies packed in oil, patted dry
Kosher salt and freshly ground black pepper
8 (1/2-inch-thick) slices sourdough bread
Olive oil

Steps:

Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes, and cook until fragrant, 1 minute. Add the wine and cook until reduced by half. Add the fish stock, drained tomatoes, bay leaf, and thyme sprigs. Season with salt and pepper. Bring to a boil and cook, stirring occasionally, until slightly thickened, about 15 minutes.
While the broth is cooking, heat 2 tablespoons of the oil in large sauté pan over high heat. Season the bass on both sides with salt and pepper, and cook until golden brown, about 2 minutes per side. Remove to a plate.
Add the remaining 2 tablespoons oil to the same pan. Season the shrimp and sauté until light golden brown, about 1 minute per side. Remove to the plate with the bass.
Add the clams and mussels to the thickened broth and cook until they open (discarding any that do not), about 3 minutes. Add the bass and shrimp, and cook just to heat through, about 1 minute. Stir in the parsley and tarragon, and season with the honey, hot sauce, and salt and pepper to taste. Remove the bay leaf.
To serve, place a crouton in each of 4 to 6 bowls, ladle some of the cioppino on top, and top with the remaining croutons. Garnish with parsley leaves, if desired.
Preheat a grill pan over medium-high heat, or preheat your broiler.
Combine the butter and anchovies in a food processor, and process until smooth. Season with salt and pepper, and scrape into a bowl.
Brush one side of the bread with olive oil, and season with salt and pepper. Grill, oil side down (or broil, oil side up), until light golden brown. Turn over and continue grilling until light golden brown on both sides.
Remove the bread to a platter, and spread some of the butter mixture on the seasoned side. Cut each slice in half crosswise, to make 16 croutons.

Tips:

Utilize the freshest seafood available. Local and seasonal options are ideal.
Clean and devein the shrimp meticulously to eliminate any grit or impurities.
Do not overcrowd the pan when searing the seafood. Cook in batches if necessary to prevent steaming.
Sauté the aromatics, such as garlic, onions, and celery, until softened and translucent to extract their flavor.
Use a combination of white wine and fish stock to create a flavorful broth. Simmer for at least 15 minutes to develop the flavors.
Add the seafood in stages, starting with the heartier fish like salmon or halibut. Then, add the more delicate seafood, such as shrimp or mussels, towards the end.
Garnish the cioppino with fresh herbs like parsley, basil, or oregano for an aromatic touch.
Serve the cioppino with crusty bread or sourdough croutons for dipping and soaking up the flavorful broth.

Conclusion:

Cioppino is a delightful and versatile seafood stew that captures the essence of the San Francisco Bay Area. With its vibrant combination of fresh seafood, aromatic broth, and the rustic charm of sourdough bread, this dish is a true culinary masterpiece. Whether enjoyed as a comforting meal on a chilly evening or shared as a communal feast, cioppino is sure to impress and satisfy.