A Fine Kettle Of Fish
For Christmas and New Year's, the tradition in many cultures is to serve a fish dish instead of meat, or serve fish as a second course before the main meat entree. Early Show Food Contributor Bobby Flay ran with this idea and first went looking for the "perfect" fish at New York City's Fulton fish market. At least four different kinds of fish made it into Bobby Flay's Cioppino.
Here's the recipe:
BOBBY FLAY'S CIOPPINO
(Serves 8)
3 tablespoons olive oil
1 1/2 lbs red snapper, cut into 2 inch squares
1 1/2 lbs wild striped bass, cut into 2 inch squares
16 large shrimp
3 shallots, thinly sliced
6 cloves garlic, finely chopped
2 cups dry white wine
6 cups shrimp stock or vegetable stock
2 cups canned plum tomatoes, pureed
1 tablespoon honey
Pinch of hot pepper flakes
1 bay leaf
3 sprigs of fresh thyme
Salt and freshly ground pepper
32 littleneck clams
Lobster, steamed 3/4 of the way
3 tablespoons cold unsalted butter
1/2 cup coarsely chopped fresh parsley
1. Heat oil in a large Dutch oven over high heat. Add the shallots and garlic and cook until soft. Season the red snapper,
striped bass and shrimp and saute in the pot until lightly golden brown on each side. Add the wine and cook until reduced by 3/4. Add the stock, tomatoes, honey, hot sauce, bay leaf and thyme and bring to a simmer. Add the clams and lobster, cover the pot and continue cooking until the clams have opened,discarding any that have not opened.
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2. Remove the seafood with a slotted spoon to a large bowl. Bring the cooking liquid to a boil and cook until reduced by half. Whisk in the butter and parsley and season with salt and pepper to taste. Pour the broth over the seafood and serve with lots of sour dough bread.