Low Sodium Whole30 Cioppino-Style Seafood Stew

Total time1 hr

Prep time20 min

Cook time40 min

Low Sodium Whole30 Cioppino-Style Seafood Stew

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Ingredients

4 servings

For the stew base

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium fennel bulb, cored and thinly sliced, fronds reserved
1 medium yellow onion, diced
4 garlic cloves, minced
½ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
2 cups seafood stock broth or chicken broth
½ cup clam juice
1 tsp dried oregano
1 tsp dried thyme
1 bay leaf
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For the seafood

1 lb littleneck clams, scrubbed
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

2 tbsp fresh flat-leaf parsley, roughly chopped
fennel fronds, for garnish (optional)
lemon wedges, for serving (optional)

Instructions

1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the sliced fennel and diced onion and cook, stirring occasionally, until softened and the fennel is translucent at the edges, about 8–10 minutes.
2
Add the minced garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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