Alpha Gal Friendly Cioppino with Crab and Mussels
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the broth
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 medium fennel bulb, cored and thinly sliced, fronds reserved
- 4 garlic cloves, thinly sliced
- Ā½ tsp red pepper flakes
- 1 tsp dried oregano
- 3 tbsp tomato paste
- 1 Ā½ cups dry white wine (such as pinot grigio or sauvignon blanc)
Ingredient noteSome brands use animal-derived fining agents like gelatin during production. Look for bottles labeled vegan or check a resource like Barnivore.com.
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 2 cups seafood stock juice or clam juice
- 1 tsp kosher salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
For the seafood
- 1 Ā½ lb dungeness crab legs, cracked
- 1 lb mussels, scrubbed and debearded
- Ā¾ lb firm white fish (such as halibut or cod), cut into 2-inch chunks
For serving
- Ā¼ cup fresh flat-leaf parsley, roughly chopped
- reserved fennel fronds, roughly chopped
- crusty sourdough bread, sliced, for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and fennel and cook, stirring occasionally, until softened and translucent, about 8 minutes.
- 2
Add the garlic, red pepper flakes, and dried oregano and cook, stirring constantly, until fragrant, about 1 minute.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!