Whole 30 Cioppino
Total time1 hr 10 min
Prep time25 min
Cook time45 min
5.0(26)
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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.
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