Anti Inflammatory Cioppino
This San Francisco-style seafood stew is a powerhouse of flavor and one of those dishes that genuinely earns its place on a wellness-focused table. The broth builds on extra-virgin olive oil, garlic, fennel, and a half-teaspoon of turmeric — ingredients that show up again and again in research on foods that support a balanced, low-inflammation lifestyle. Crushed tomatoes and tomato paste add depth and lycopene-rich color, while the red pepper flakes and oregano bring warmth without relying on anything processed or inflammatory. The real star is the seafood itself: clams, mussels, shrimp, and firm white fish like halibut or cod are all lean, omega-3-friendly proteins that fit beautifully into an eating pattern designed to calm the body rather than stress it. Everything simmers together in one Dutch oven, so the flavors meld into a rich, aromatic broth that tastes far more indulgent than it actually is. A handful of fresh parsley, a scatter of fennel fronds, and a squeeze of lemon at the end keep things bright and fresh. This recipe serves four and is the kind of meal that makes eating well feel like an absolute treat.
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 →Ingredients
4 servings
For the broth
- 3 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 1 medium fennel bulb, cored and thinly sliced, fronds reserved
- 4 garlic cloves, thinly sliced
- ½ tsp red pepper flakes
- 1 tsp dried oregano
- ½ tsp ground turmeric
- 3 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 2 cups seafood stock or fish stock
- 1 cup low-sodium chicken broth
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For the seafood
- 1 lb littleneck clams, scrubbed
- 1 lb mussels, scrubbed and debearded
- ¾ lb large shrimp (16–20 count), peeled and deveined
- ¾ lb firm white fish (halibut or cod), cut into 1 ½-inch chunks
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- reserved fennel fronds, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a 6-quart Dutch oven over medium heat until shimmering. Add the onion and fennel and cook, stirring occasionally, until softened and the fennel is translucent at the edges, about 8–10 minutes.
- 2
Add the garlic, red pepper flakes, oregano, and turmeric and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!