This deeply satisfying seafood stew is the kind of bowl that makes a weeknight feel like a special occasion — rich tomato broth, tender clams, plump shrimp, and flaky white fish all simmered together with fennel, garlic, and a gentle kick of red pepper flakes. The base builds slowly in a Dutch oven, giving the crushed tomatoes, clam juice, and seafood stock a full 20 minutes to meld into something that tastes like it came from a waterfront restaurant. Every ingredient here is naturally compliant — no wine, no added sugar, no sneaky additives — so you get all the depth of a classic cioppino without having to audit a single label. The sliced fennel is a quiet star, softening into the broth and lending a subtle sweetness that balances the acidity of the tomatoes beautifully. Finishing each bowl with fresh parsley, wispy fennel fronds, and a squeeze of lemon keeps things bright and fresh against all that savory depth. This recipe serves four, making it a smart choice for a family dinner or a meal-prep situation where leftovers are absolutely welcome.
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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.
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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