High Fructose Corn Syrup Free Seafood Cioppino with Tomato Broth
Total time1 hr 10 min
Prep time25 min
Cook time45 min
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
- 3 tbsp extra-virgin olive oil
See allPrivate 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!