This paleo 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. Consider pairing this seafood soup with my delicious gluten-free seed crackers for added crunch.
Paleo Cioppino: Serves 6
- 1 tablespoon avocado oil
- 2 cups yellow onion, finely diced
- 2 teaspoon minced garlic
- 1/2 teaspoon pink Himalayan or Celtic sea salt
- 1 cup carrots, finely diced
- 2 cups celery, finely diced
- 6 cups Kettle & Fire Chicken Bone Broth
- 24 ounce jar of Rao’s Homemade Tomato Basil sauce
- 1 teaspoon pink Himalayan or Celtic 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 code, cubed
- 1/3 cup finely chopped parsley
- 1/3 cup finely chopped fresh basil
- Scrub brush for clams
- Large stock pot
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.
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.
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 with finely chopped parsley and basil. Serve hot.