Best 2 Fulton Fish Market Cioppino With Sourdough Croutons Recipes

Discover the enticing flavors of the San Francisco classic, Cioppino, brought to life with Fulton Fish Market's delectable recipe. This seafood extravaganza combines the bounty of the sea with a symphony of aromatic ingredients. Dive into a luscious tomato broth brimming with tender clams, mussels, shrimp, calamari, and flaky white fish. Each bite offers a harmonious blend of briny seafood, succulent vegetables, and a touch of spice, complemented by the tangy freshness of sourdough croutons. Indulge in this culinary masterpiece, where the sea's treasures dance on your palate, leaving you craving more.

**Recipes Included:**

1. **Classic Cioppino:** Embark on a culinary journey with this timeless recipe, capturing the essence of San Francisco's iconic seafood stew.

2. **Sourdough Croutons:** Elevate your Cioppino experience with homemade sourdough croutons, adding a delightful crunch and tangy flavor to every bite.

3. **Cioppino with Saffron Aioli:** Elevate your Cioppino with the golden touch of saffron aioli, infusing each spoonful with a vibrant hue and a burst of aromatic complexity.

4. **Cioppino with Fennel and Orange:** Experience a refreshing twist on the classic Cioppino, where the vibrant flavors of fennel and orange dance harmoniously with the seafood medley.

5. **Cioppino with Grilled Bread:** Enjoy Cioppino with a side of grilled bread, allowing the toasted slices to soak up the rich broth and amplify the seafood's delectable flavors.

Here are our top 2 tried and tested recipes!

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.

BOUILLABAISSE OR FULTON MARKET FISH CHOWDER

Bouillabaisse or Fulton Market Fish Chowder image

Provided by Food Network

Categories main-dish

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

1/4 cup olive oil
1/4 cup finely chopped garlic
1/2 cup canned plum tomatoes, drained, seeded and diced
1 teaspoon saffron threads
10 to 12 large fresh basil leaves, shredded
2 pounds assorted fish such as, snapper, halibut, sea bass, monkfish (skinned and boned), cut into large chunks
1 pound fresh shrimp, peeled and deveined
12 littleneck clams, washed well, in the shell
24 mussels, well washed in the shell
2 small lobsters, raw in the shell, cut into pieces
3 quarts bouillabaisse fish broth (recipe follows)
1 teaspoon each salt and freshly ground pepper
French baguette, slices 1/4-inch thick slices
1/4 cup olive oil
1 to 2 teaspoons cracked black pepper
2 fresh cayenne peppers or red jalapenos
3 large garlic cloves
1 russet potato, peeled, cut into 1/4-inch thick slices
1/2 cup hot bouillabaisse broth
1/2 cup olive oil

Steps:

Combine the olive oil, garlic, tomatoes, saffron and basil in a large dish or bowl. Add the pieces of fish and shellfish to the oil and combine well so that all the fish and shellfish are equally coated with the marinade mixture. Refrigerate the fish and allow to marinate over night or for several hours.
Preheat the oven to 300 degrees F. Put the fish broth into a large soup pot or casserole that is stovetop safe, bring the stock to a boil, and reduce to a simmer. Gently simmer the broth for 15 minutes. Meanwhile, make croutons and rouille: Brush one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in oven about 12 minutes or until crisp. For the rouille: Combine the cayenne pepper, garlic, sliced potato and hot broth in a saucepan and cook for 17 minutes or until the potato is cooked and soft. Transfer the mixture to a blender and, while pureeing, slowly drizzle in the olive oil. Transfer this to a serving bowl and serve along side the croutons. Add the clams and mussels into the broth. Cook for 10 minutes, or until the clams begin to open. Season the lobster, shrimp and fish with salt and pepper and add to broth. Allow the fish to cook for 6 to 8 minutes after the broth has returned to a simmer. Do not boil the fish. Serve hot.

Tips:

Use the freshest seafood possible. This will make a big difference in the flavor of your cioppino.
Don't be afraid to experiment with different types of seafood. You can use any combination of fish and shellfish that you like.
Make sure to use a good quality white wine. This will help to bring out the flavors of the seafood.
Don't overcook the seafood. It should be cooked through but still tender.
Serve the cioppino with a crusty bread or sourdough croutons. This will help to soak up the delicious broth.

Conclusion:

This cioppino recipe is a delicious and easy-to-make seafood stew. It's perfect for a special occasion or a casual weeknight meal. The combination of fresh seafood, vegetables, and herbs creates a flavorful and satisfying dish. Serve it with a crusty bread or sourdough croutons for a complete meal.