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Throwdown's Fulton Fish Market Cioppino with Sourdough Croutons and Anchovy Butter

Serves: 8

4 tablespoons olive oil
1 large onion, finely chopped
6 cloves garlic, finely chopped
¼ 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 of fresh thyme
Salt and freshly ground pepper
1 ½ lbs bass, cut into 2 inch squares
32 littleneck clams
24 mussels, scrubbed and debearded
16 large shrimp, shelled and deveined
Few dashes hot sauce
2 tablespoons cold unsalted butter
¼ cup coarsely chopped fresh parsley
3 tablespoons chopped fresh tarragon
2 tablespoons honey

1. 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 chile flakes and cook for 45 seconds. 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, about 10 minutes, stirring occasionally. 
2. While the broth is cooking, heat 2 tablespoons of oil in a large sauté pan over high heat. 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. Add another 2 tablespoons of oil to the pan, season the shrimp and sauté until lightly golden brown, about 1 minute per side. Remove to the plate with the bass. 
3. 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 pepper to taste. Place ½ slice of the bread in each bowl, ladle some of the mixture on top and top with the remaining ½ slice of bread. Garnish with parsley leaves, if desired. 

Sour Dough Croutons
1 stick unsalted butter, at room temperature
5 anchovies in olive oil, drained and patted dry
Kosher salt and freshly ground black pepper
Eight ½-inch thick slices sourdough bread
Olive oil

1. Combine the butter and anchovies in a food processor and process until smooth, season with salt and pepper to taste. 
2. Brush bread with oil on one side and season with salt and pepper. Grill, oil-side down on a preheated grill pan until lightly golden brown, turn over and continue grilling until lightly golden brown. Remove bread to a platter and spread some of the butter on the seasoned side. Cut each slice in half, crosswise. 

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