Whole 30 Gluten Free Cioppino-Style Seafood Stew

Total time1 hr

Prep time20 min

Cook time40 min

Whole 30 Gluten Free Cioppino-Style Seafood Stew

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Ingredients

4 servings

For the stew base

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 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)
Omit this
This ingredient likely doesn’t work for the diet.

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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