Whole 30 Seafood Cioppino with Fennel & Herbs
Total time1 hr 5 min
Prep time25 min
Cook time40 min
5.0(10)
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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.
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