Rye Free Paleo Cioppino

Total time1 hr 5 min

Prep time20 min

Cook time45 min

About Fig

Fig 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 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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!