Rye Free Classic Cioppino

Total time1 hr 20 min

Prep time30 min

Cook time50 min

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Ingredients

6 servings

For the broth

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
1 fennel bulb, cored and thinly sliced, fronds reserved
6 garlic cloves, thinly sliced
½ tsp red pepper flakes
1 tsp dried oregano
1 can (6 oz) tomato paste
1 ½ cups dry white wine (such as pinot grigio or sauvignon blanc)
1 can (28 oz) crushed tomatoes
2 cups seafood stock juice or clam juice
1 bay leaf
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
1 lb large shrimp (16/20 count), peeled and deveined, tails on
1 lb firm white fish (such as halibut or cod), cut into 2-inch chunks
1 lb cooked dungeness crab legs, cracked

For serving

¼ cup fresh flat-leaf parsley, roughly chopped
reserved fennel fronds, roughly chopped
crusty sourdough bread, sliced, for serving

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and fennel and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
2
Add the garlic, red pepper flakes, and dried oregano and cook, stirring constantly, until fragrant, about 1 minute.

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