Gluten-Free Cioppino

Mixed seafood such as shrimp, mussels and clams cooks quickly in a garlicky crushed-tomato broth with oregano, red pepper flakes and optional white wine in this cioppino. Ready in about 30 minutes, it's finished with parsley and served steaming hot.

Prep: 10 min Cook: 20 min Total: 30 min Serves: 4

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 October 25, 2026. Browse more dinner recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Cioppino: When preparing this dinner recipe, always ensure that all packaged ingredients, such as stock and wine, are 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 gluten-free stock.

Gluten-Free Notes for Gluten-Free Cioppino: This cioppino recipe is naturally gluten-free, relying on fresh seafood and gluten-free liquids. It avoids any gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

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, gluten-free fish or vegetable stock, and optional gluten-free 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)

520

Calories

38g

Protein

22g

Carbs

24g

Fat

Fiber

570mg

Sodium

Tips & Notes

Add firmer seafood first and shrimp last so everything finishes at the same time.
Simmer the tomato broth for the full time before adding seafood so the cioppino base has depth.
Serve the cioppino with gluten-free bread for dipping in the tomato broth.

Common questions

What cross-contamination risk is specific to Gluten-Free Cioppino?

Check mixed seafood, olive oil, onion, finely chopped before they go into Gluten-Free Cioppino. Always ensure that all packaged ingredients, such as stock and wine, are 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 gluten-free stock.

Learn More

The Complete Cross-Contamination Guide

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