AIP Friendly Seafood Cioppino with Fennel & Herbs
This deeply satisfying seafood stew is the kind of bowl that feels both celebratory and deeply nourishing — layers of briny clams, mussels, tender shrimp, and flaky white fish swimming in a rich, herb-scented broth that you'll want to drink straight from the pot. What makes the base so clever is the combination of pumpkin and sweet potato purées blended into bone broth, creating a velvety, full-bodied stew without any of the nightshade ingredients that are typically off the table. Turmeric and ginger add warmth and depth, while sliced fennel, carrot, and onion build a savory foundation that smells incredible as it softens in the pot. Apple cider vinegar brightens everything just enough to keep the richness in check. The whole thing comes together in under an hour and serves four generously, making it a genuinely impressive weeknight dinner or a low-effort centerpiece for a weekend gathering. A scatter of fresh parsley and reserved fennel fronds over the top adds color and a clean, herby finish that makes each bowl look as good as it tastes.
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 base
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 medium fennel bulb, cored and thinly sliced, fronds reserved
- 4 cloves garlic, minced
- 1 medium carrot, finely diced
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 cup pumpkin purée
- 1 cup sweet potato purée
- 3 tbsp apple cider vinegar
- 4 cups bone broth
- 1 tsp dried oregano
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp salt, plus more 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 1 ½-inch chunks
For serving
- ¼ cup fresh parsley, roughly chopped
- reserved fennel fronds, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a 6-quart Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, fennel, and carrot and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
- 2
Add the garlic, turmeric, and ginger 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!