Bone Broth Cioppino

This bone broth cioppino features wild shrimp, salty clams, and fresh cod, which cook gently in a simmering bone broth infused with aromatic basil, blended tomatoes, soft onions, carrots and celery.

Bone Broth Cioppino

Bone Broth Cioppino: Serves 6


  • 1 tablespoon avocado oil
  • 2 cups yellow onion, finely diced
  • 2 teaspoon minced garlic
  • 1/2 teaspoon sea salt
  • 1 cup carrots, finely diced
  • 2 cups celery, finely diced
  • 6 cups chicken bone broth
  • 24 ounce jar of tomato basil sauce


  • 1 teaspoon sea salt
  • 1/8 – 1/4 ground chili powder (depending on spice preference)
  • Freshly ground pepper
  • 1 & 1/2 pounds wild clams
  • 1/2 pound wild shrimp, peeled and deveined
  • 1 pound wild cod, cubed
  • 1/3 cup finely chopped parsley
  • 1/3 cup finely chopped fresh basil


  • Scrub brush for clams 
  • Large stock pot


To prepare the seafood:

Fill a bowl with fresh water and soak the clams for 20 minutes, allowing the shellfish to naturally filter out any sand. Remove the clams from the water (rather than draining the clams which will not dispose of the sand) and scrub until clean. 

Wash the shrimp and fish, removing any bones from the latter if necessary. 

To prepare the vegetables:

In a soup pot, heat the avocado oil over low heat. Stir in the onions, garlic, and 1/2 teaspoon salt and sauté for 6 minutes, careful not to let the garlic burn. Add the celery and carrots and sauté for an additional 6 minutes.

Pour the broth and tomato sauce into the soup pot and bring the soup to a low simmer. Simmer for 20 minutes until thoroughly heated.

To further season the broth, add 1 teaspoon salt, ground chili powder, and freshly cracked pepper, to taste.

To add the seafood:

Ensure the broth is kept steady at a rolling boil while adding the seafood varieties. Add the clams and cod and cook for 5 minutes. Add the shrimp and cook for an additional 3-4 minutes, until the clams have opened and the shrimp is cooked. Discard any clams that have not opened (do not force them open; these are not to be consumed).

Garnish this bone broth cioppino with finely chopped parsley and basil. Serve hot.


  • Look for bone broth brands such as Kettle & Fire Bone Broth which use only organic ingredients (no emulsifiers or “natural” flavors), and include apple cider vinegar (which can help to draw out bone gelatin during the cooking process), enhancing the bone’s overall benefits and richness.
  • Consider Rao’s Homemade Tomato Basil Sauce for its flavor and spice profile.
  • Consider pairing this seafood soup with my delicious multi-seed crackers for added crunch.

Disclaimer: Material presented on this website should not be considered medical advice. Always speak to your doctor or qualified health provider to determine what’s right for your health plan.

Leave a Reply