Gluten Free Cioppino-Style Seafood Stew
This deeply satisfying seafood stew is everything a bowl of comfort food should be — rich, briny, and layered with the kind of flavor that tastes like it simmered all day. Fennel and onion build a sweet, aromatic base, while tomato paste, crushed tomatoes, white wine, and seafood stock create a broth so good you'll want to drink it straight from the bowl. The beauty of this dish is that it's naturally built around whole, fresh ingredients — clams, mussels, shrimp, and firm white fish — so there's no need to swap or substitute anything to keep it wheat-free. Store-bought stews and restaurant versions can hide gluten in unexpected places like thickened broths or seasoning blends, but here every ingredient is straightforward and easy to verify. The technique is simpler than it looks: build the base, reduce the wine, simmer the broth, then let the shellfish and fish cook gently right in the pot until everything is just perfectly done. Serve it in wide bowls with a scatter of fresh parsley and a slice of your favorite gluten free bread to soak up every last drop. This one serves four and is the kind of meal that makes a regular weeknight feel like a special occasion.
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Learn more →Ingredients
4 servings
For the stew base
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 medium fennel bulb, cored and thinly sliced
- 4 garlic cloves, minced
- ½ tsp red pepper flakes
- 1 tsp dried oregano
- 1 can (6 oz) tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 cup dry white wine
- 2 cups seafood stock juice or clam juice
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
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 (such as halibut or cod), cut into 1 ½-inch chunks
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- gluten free bread, for serving (optional)
Instructions
- 1
Heat the olive oil in a 6-quart 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 7–8 minutes.
- 2
Add the garlic, red pepper flakes, and dried oregano and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
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