Anti Inflammatory Seafood Cioppino with Tomato Broth

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Anti Inflammatory Seafood Cioppino with Tomato Broth

Few things hit harder on a cold evening than a wide bowl of this rich, deeply flavored seafood stew. The tomato broth is built low and slow — softened fennel and onion, bloomed garlic and spices, tomato paste cooked until it darkens, then two kinds of canned tomato and a double stock that simmers for a full 20 minutes before a single piece of seafood ever touches the pot. That patience pays off in a broth that tastes like it's been going all day. Turmeric and smoked paprika do serious work here, lending both warmth and color while supporting the kind of ingredient profile that makes this stew genuinely nourishing rather than just indulgent. Clams, mussels, shrimp, and firm white fish like halibut or cod all go in at the end, cooking just long enough to open, turn pink, and flake — never a minute more. A handful of fresh parsley, the reserved fennel fronds, and a squeeze of lemon brighten everything right before it hits the table. This one serves four and feels like a full occasion, no reservation required.

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Ingredients

4 servings

For the broth

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
1 medium fennel bulb, cored and thinly sliced, fronds reserved
4 garlic cloves, minced
½ tsp red pepper flakes
1 tsp ground turmeric
1 tsp smoked paprika
1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
2 cups seafood stock
1 cup low-sodium chicken broth
2 tbsp tomato paste
1 tsp dried oregano
1 bay leaf
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
1 lemon, cut into wedges
1–2 tbsp extra-virgin olive oil, for drizzling (optional)

Instructions

1
Heat 3 tbsp olive oil in a large 6-qt Dutch oven over medium heat until shimmering. Add the onion and fennel and cook, stirring occasionally, until softened and the fennel is translucent, about 8–10 minutes.
2
Add the garlic, red pepper flakes, turmeric, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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