Whole 30 Seafood Cioppino with Tomato Broth
Total time1 hr 10 min
Prep time25 min
Cook time45 min
4.9(19)
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Learn more →Ingredients
4 servings
For the broth
- 3 tbsp 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.
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