Gluten Free Cioppino
This San Francisco-style seafood stew is the kind of bowl that makes people go quiet at the table — in the best possible way. A deeply savory tomato broth built from fennel, garlic, white wine, crushed tomatoes, and clam juice forms the backbone, and it simmers low and slow until everything melds into something truly special. Then comes the seafood: littleneck clams, mussels, plump shrimp, and tender chunks of white fish all cooked right in that broth so they soak up every bit of flavor. The beauty of cioppino is that it's naturally free of wheat and gluten-containing grains — no flour, no thickeners, just honest ingredients doing the work. The one place to stay alert is the chicken broth, so reach for a certified gluten-free label to keep the whole pot safe. Serve it in wide bowls with lemon wedges and optional gluten-free bread for soaking, and you've got a restaurant-worthy dinner for four that feels far more impressive than the effort it actually takes.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!