Whole 30 Paleo Cioppino

Total time1 hr 5 min

Prep time20 min

Cook time45 min

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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
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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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