Bobby Flay's Fulton Fish Market Cioppino

Ingredients

• 3 tablespoons olive oil
• 2 shallots, thinly sliced
• 4 garlic cloves, finely chopped
• 1 1/2 lbs red snapper, cut into 2-inch squares
• 1 1/2 lbs striped bass, cut into 2-inch squares
• 16 large shrimp
• salt & freshly ground black pepper
• 2 cups dry white wine
• 6 cups shrimp stock or bottled clam juice
• 2 cups Italian plum tomatoes, canned, pureed
• 1 tablespoon honey
• hot sauce
• 1 bay leaf
• 3 sprigs thyme, fresh
• 32 littleneck clams
• 2 lobsters, cooked, claws and tails only, tails cut in half (optional)
• 3 tablespoons unsalted butter, cold
• 1/2 cup parsley, fresh, coarsely chopped

Directions

1. 1

   Heat oil in a large heavy pot with a lid over high heat. Add the shallots and garlic and cook, stirring, until soft. Season the red snapper, striped bass and shrimp with salt and pepper; add to the pot and cook, stirring, until lightly browned on each side. Add the wine and cook until reduced by three-quarters. Add the stock, tomatoes, honey, a few dashes of 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.

2. 2

   Remove the seafood with a slotted spoon and transfer 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, pepper and hot sauce to taste. Pour the broth over the seafood and serve.