Gluten-Free Cioppino
By the Gluten Free Recipes team ·
This vibrant gluten-free cioppino bursts with the fresh flavors of the sea, simmered in a rich, aromatic broth. Tender seafood melds with savory aromatics for a comforting and satisfying meal.
At a glance: This medium dinner recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 11 ingredients — including mixed seafood, olive oil, onion — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Cioppino: When preparing this dinner recipe, always ensure that all packaged ingredients, such as stock and wine, are certified gluten-free. Be mindful of cross-contamination in your kitchen, especially if using shared utensils or cutting boards that may have come into contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Cioppino: This cioppino recipe is naturally gluten-free, relying on fresh seafood and certified gluten-free liquids. It avoids any gluten-containing grains.
Ingredients
- 1.5 lbs mixed seafood (e.g., shrimp, mussels, clams, firm white fish chunks)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup GF fish or vegetable stock
- 0.5 cup dry white wine (optional, ensure GF)
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes (optional)
- 1 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes, stirring occasionally.
- 2
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the dried oregano and red pepper flakes (if using) and stir for about 30 seconds until aromatic.
- 3
Pour in the crushed tomatoes, GF fish or vegetable stock, and optional GF white wine. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it gently cook for about 10 minutes to allow the flavors to meld.
- 4
Season the broth generously with salt and freshly ground black pepper to your taste. Add the mixed seafood to the pot, ensuring it is submerged in the broth. Cover and cook until the seafood is opaque and cooked through, which should take about 5-8 minutes depending on the types of seafood used.
- 5
Stir in the fresh chopped parsley just before serving. Ladle the hot cioppino into bowls, ensuring each serving gets a good portion of the flavorful broth and assorted seafood. Serve immediately, perhaps with a side of gluten-free crusty bread for dipping.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
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