Paleo Cioppino
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.7(23)
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Learn more →Ingredients
4 servings
For the base
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 fennel bulb, cored and thinly sliced, fronds reserved
- 4 garlic cloves, minced
- ½ tsp red pepper flakes
- 1 cup dry white wine (such as pinot grigio or sauvignon blanc)
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 2 cups seafood stock or fish stock
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp dried thyme
- salt and pepper, to taste
For the seafood
- 1 lb littleneck clams, scrubbed
- 1 lb mussels, scrubbed and debearded
- ¾ lb large shrimp, peeled and deveined
- ¾ lb firm white fish (such as halibut or cod), cut into 2-inch chunks
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- reserved fennel fronds, roughly chopped (optional)
- lemon wedges, 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 the onion is translucent, about 8–10 minutes.
- 2
Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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