Mold Detox Friendly Cioppino

Total time1 hr 10 min

Prep time25 min

Cook time45 min

5.0

(26)

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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
Ingredient note
Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
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
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

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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