Citrusy Fish Stew

Serves 4

This is essentially a super-quick version of cioppino (chuh-PEE-noh), a stew created by Italian immigrant fisherman in San Francisco. It doesn’t have a mix of fish and shellfish like traditional cioppino does, but the basic flavor notes—tomato, garlic, and fennel—are there.

Prep: 15 minutes

Cook: 10 minutes

Total: 25 minutes

• 2 tablespoons extra-virgin olive oil
• 2 medium bulbs fennel, trimmed, cored, and coarsely chopped
• 1 medium red bell pepper, coarsely chopped
• 4 cloves garlic, chopped
• 2 teaspoons Whole30-compliant seafood seasoning
• 4 cups Whole30-compliant chicken broth or Chicken Bone Broth
• 1 can (15 ounces) Whole30-compliant diced tomatoes, undrained
• 1 pound cod or other white fish fillets, cut into 1-inch pieces
• Grated zest and juice of 1 tangerine (see Tip below)
• ½ cup chopped fresh parsley (optional)

Heat the olive oil in a large pot over medium heat. Add the fennel and bell pepper and cook, stirring occasionally, until just tender, about 5 minutes. Add the garlic and seafood seasoning and cook, stirring, for 1 minute. Add the broth and tomatoes and bring to a boil. Add the cod, reduce the heat, and simmer until the fish barely starts to flake when pulled apart, about 3 minutes. Remove from the heat. Stir in the juice and zest, and parsley, if desired, and serve.

TIP If you can’t find a tangerine, you can use a navel orange. You’ll want 2 teaspoons zest and ¼ cup juice.