Red Meat Allergy Friendly Whole30 Cioppino-Style Seafood Stew
Total time1 hr
Prep time20 min
Cook time40 min
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Learn more →Ingredients
4 servings
For the stew base
- 3 tbsp olive oil
- 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
- 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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