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Bobby Flay Fulton Fish Market Cioppino With Sourdough Croutons Recipe

Bobby Flay Fulton Fish Market Cioppino With Sourdough Croutons Recipe

If you love seafood, this Bobby Flay Fulton Fish Market Cioppino With Sourdough Croutons Recipe is perfect for you. It is rich, hearty and full of fresh flavors from the sea.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian-American
Servings 4
Calories 460 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 fennel bulb chopped
  • 1 red bell pepper chopped
  • 1 teaspoon crushed red pepper flakes
  • 1 cup dry white wine
  • 2 cups seafood stock or clam juice
  • 1 28-ounce can crushed tomatoes
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • ½ pound clams cleaned
  • ½ pound mussels cleaned
  • ½ pound shrimp peeled and deveined
  • ½ pound firm white fish cut into chunks
  • 4 slices sourdough bread
  • 2 tablespoons butter
  • Fresh parsley for garnish

Instructions
 

Heat Olive Oil

  • Place olive oil in a Dutch oven over medium heat. Heat until shimmering, ready for vegetables.

Sauté Vegetables

  • Add onion, fennel and red bell pepper. Cook for 5–6 minutes until softened and fragrant.

Add Garlic and Red Pepper

  • Stir in garlic and crushed red pepper flakes. Cook 1 minute to release aroma without burning.

Deglaze with Wine

  • Pour in white wine. Stir and scrape bottom to lift any browned bits for extra flavor.

Add Stock and Tomatoes

  • Pour seafood stock and crushed tomatoes. Stir in thyme, oregano, salt, and black pepper.

Simmer the Broth

  • Bring to a gentle simmer. Let it cook for 15–20 minutes to allow flavors to meld.

Add Seafood

  • Add clams, mussels, shrimp and fish chunks. Cover and cook 5–8 minutes until seafood is cooked and shells open.

Make Sourdough Croutons

  • Cut sourdough slices into cubes. Melt butter in a skillet and toast cubes until golden and crisp.

Serve the Cioppino

  • Ladle hot cioppino into bowls. Top with sourdough croutons and sprinkle fresh parsley for garnish.

Notes

  • Use fresh, high-quality seafood for best flavor
  • Avoid overcooking seafood to keep it tender
  • Add a splash of lemon juice for extra brightness
  • Swap sourdough with ciabatta if preferred
  • Serve with a side of garlic butter bread for extra indulgence
  • Add a pinch of smoked paprika for smoky depth
  • Reduce red pepper flakes for milder taste
Keyword Bobby Flay Fulton Fish Market Cioppino With Sourdough Croutons Recipe