Cioppino

Seafood stew

Category
Soup
Cuisine
American
Serves
6-8
Time
45 minutes
From
Bobby Flay

crabhomiyshrimptomatillos

Adapted from Bobby Flay: Chapter One

Ingredients

Cioppino

  • 6 tablespoons extra-virgin olive oil
  • 1 large onion, finely chopped
  • 6 garlic cloves, finely chopped ¼ teaspoon red pepper flakes
  • 1 cup dry white wine
  • 5 cups fish stock
  • 1 (16-ounce) can whole plum tomatoes, pureed with juices, then strained
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper 1 1/2 pounds skinless bass fillets, cut into
  • 12 large shrimp, peeled and deveined
  • 32 littleneck clams, scrubbed
  • 24 mussels, scrubbed and debearded
  • 1/4 cup coarsely chopped fresh flat-leaf parsiey leaves, plus whole leaves for garnish
  • 2 tablespoons coarsely chopped fresh tarragon leaves, plus whole leaves for garnish
  • 2 tablespoons honey

Sourdough Toast

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3 anchovies packed in oil, drained and patted dry Kosher salt and freshly ground black pepper
  • 8 (½-inch-thick) slices sourdough bread
  • 2 tablespoons extra-virgin olive oil

Instructions

Make the cioppino

  1. In a large Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat.
  2. Add the onion and cook until soft, about 3 minutes.
  3. Add the garlic and red pepper flakes and cook just until fragrant.
  4. Add the wine and cook until reduced by half, about 5 minutes.
  5. Add the stock, tomatoes, bay leaf, and thyme and season with salt and black pepper.
  6. Bring to a boil, then cook, stirring occasionally, until slightly thickened, about 15 minutes.
  7. Meanwhile, in a large sauté pan, heat 2 tablespoons of the olive oil over high heat.
  8. Season the bass on both sides with salt and black pepper and cook until golden brown, about 3 minutes per side.
  9. Transfer to a plate.
  10. Add the remaining 2 tablespoons olive oil to the same pan.
  11. Season the shrimp with salt and black pepper and sauté until lightly golden brown, about 1 minute per side.
  12. Transfer to the plate with the bass.
  13. Add the clams and mussels to the boiling broth, cover, and cook until they open, about 5 minutes. Discard any that do not open.
  14. Add the bass and shrimp and cook just until heated through, about 1 minute.
  15. Stir in the parsley and tarragon and season with the honey, salt, black pepper, and hot sauce to taste.

Make the toast

  1. Heat a grill pan over medium-high heat or preheat your broiler.
  2. In a food processor, combine the butter and anchovies and process until smooth. Season with salt and black pepper and scrape into a small bowl.
  3. Brush the bread with the olive oil on one side and season with salt and pepper.
  4. Place the bread on the grill pan, oiled-side down; if broiling, place it on a baking sheet, oiled-side up. Grill or broil until lightly golden brown, then flip the bread and grill or broil until lightly charred and golden brown on both sides.
  5. Transfer the bread to a platter and spread some of the anchovy butter on the seasoned side. Cut each slice in half crosswise. Place a half slice of bread in each serving bowl, ladle some of the cioppino on top, and top with a second half slice of bread.
  6. Garnish with parsley and tarragon leaves and serve immediately.

Notes

  • I usually use Better Than Bouillon Lobster Stock paste instead of shrimp stock. However, since we are using shrimp here, maybe fry the shells in some oil or butter and add the stock. Leave to infuse for at least 20 minutes then strain.