Steps:
- 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.
- 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.
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Angelina John
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover seafood.
sananayaka sumanawathi
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming, but it's worth it. The flavors are amazing.
Parvej Afridi
[email protected]I would give this recipe a 10/10. It was easy to follow and the results were amazing. I will definitely be making this again.
Judy Geigel
[email protected]This was a great recipe! I made it for my family and they all loved it. The seafood was cooked perfectly and the broth was flavorful.
Jaiden Seal
[email protected]This was a bit too spicy for my taste, but I still enjoyed it. I would recommend using less chili flakes next time.
Sabi Ullah
[email protected]I followed the recipe exactly and it turned out great! I used a variety of seafood, including shrimp, scallops, mussels, and clams. The broth was flavorful and the sourdough croutons were the perfect addition.
Robert Haver
[email protected]This is the best cioppino I've ever had. The flavors are amazing and the seafood is cooked perfectly.
Hamza Sahi
[email protected]I made this for a dinner party and everyone loved it. It was a great way to showcase fresh seafood.
Rehmat Gm
[email protected]Delicious!
Subi gaming
[email protected]This was my first time making cioppino and it was easier than I thought it would be. The instructions were clear and easy to follow. I will definitely be making this again.
Nishat Anjum
[email protected]I followed the recipe exactly and it turned out great! The only thing I would change next time is to add a little more spice.
Mateya Alexander
[email protected]This cioppino was a hit with my family! The flavors were rich and complex, and the seafood was cooked perfectly. I especially loved the sourdough croutons, which added a nice crunch to the dish.