Citric Acid Free Seafood Cioppino with Tomato Broth

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Citric Acid Free Seafood Cioppino with Tomato Broth

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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
See all
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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