Rye Free Cioppino

Total time1 hr 10 min

Prep time25 min

Cook time45 min

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Ingredients

4 servings

For the broth

3 tbsp extra-virgin olive oil
Private 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
See all
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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