High Fructose Corn Syrup Free Gluten Free Cioppino-Style Seafood Stew
Total time1 hr
Prep time20 min
Cook time40 min
4.7(8)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
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
- Ā½ 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
- Ā½ tsp black pepper
For the seafood
- 1 lb littleneck clams, scrubbed
- 1 lb mussels, scrubbed and debearded
- Ā¾ lb large shrimp (16/20 count), peeled and deveined
- Ā¾ lb firm white fish (such as halibut or cod), cut into 1 Ā½-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 7ā8 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!