Gluten Free Cioppino
Total time1 hr 10 min
Prep time25 min
Cook time45 min
4.6(21)
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Learn more →Ingredients
4 servings
For the broth
- 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 tsp dried thyme
- 2 tbsp tomato paste
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 2 cups chicken broth
- 1 cup bottled clam juice
- 1 bay leaf
- 1 tsp 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 2-inch chunks
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 lemon, cut into wedges
- gluten free bread, for serving (optional)
Instructions
- 1
Heat the olive oil in a large 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 8 minutes.
- 2
Add the garlic, red pepper flakes, oregano, and thyme and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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