Artificial Food Coloring Free Cioppino
Total time1 hr 10 min
Prep time25 min
Cook time45 min
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Learn more →Ingredients
4 servings
For the broth
- 3 tbsp extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia 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.
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