Fulton Fish Market Cioppino, Sourdough Toast, Anchovy Butter
Recipes from Bobby Flay's Bar Americain.
|Number of Servings:||6-8|
|Ingredients:||6 T. olive oil, divided
1 large onion, finely chopped
6 cloves garlic, finely chopped
¼ tsp. red pepper flakes
1 cup dry white wine
5 cups fish stock
1 (16-ounce) can diced tomatoes, drained
1 bay leaf
6 sprigs fresh thyme
Salt and freshly ground black pepper
1 ½ pounds bass fillets, cut into 2-inch squares
12 large shrimp, shelled and deveined
32 littleneck clams
24 mussels, scrubbed and debearded
¼ cup coarsely chopped fresh parsley leaves, plus whole parsley leaves for garnish
2 T. chopped fresh tarragon leaves
2 T. honey
Few dashes hot sauce
|Preparation - Directions:||
1. 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 15 minutes
2. While the broth is cooking, heat 2 tablespoons of oil over high heat in 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.
3. 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 and mussels to the reduced broth and cook until the clams and mussels open, discarding any that do not open, about 3 minutes. Add the bass and shrimp and cook just to heat through, about 1 minute. Stir in the parsley and tarragon and season with honey, salt and freshly ground black pepper and hot sauce.