Kristin Cavallari's Saffron Seafood Cioppino

For the holidays this year, I got myself a few cookbooks, and Kristin Cavallari's True Comfort has become a recent favorite.

Let me start by confessing that I've loved her since she first appeared on MTV's Laguna Beach show, back in the early 2000s. I've followed her trajectory, and her latest accomplishment (READ: this cookbook) is a great way to make true-blue "comfort foods" with a healthy-ish twist.

When you go to make this one, keep in mind her entire book focuses on "cozy recipes free of gluten and refined sugar" and as a result, there may be ingredients you want to substitute!

Ingredients:

2 tbsp. extra-virgin olive oil

1 fennel bulb, sliced

1 large sweet onion, chopped

2 large shallots, chopped

2 tsp. Himalayan salt

4 cloves garlic, minced

1/2 tsp. saffron threads

1/4 tsp. red pepper flakes

1/4 cup tomato paste

1 (28-ounce) can diced tomatoes (don't toss the juice!)

5 cups chicken stock

1/2 cup coconut cream

1 bay leaf (I use more)

1 lb. littleneck clams

1 lb. mussels

1 lb. large shrimp, peeled and deveined

Freshly ground black pepper

1/4 cup chopped parsley, for garnish

Lemon wedges, for garnish

FIRST: In a large Dutch oven, heat the olive oil over medium heat. Add the fennel, onion, shallots, salt, garlic, saffron, and red pepper flakes; saute for 10 minutes. Stir in the tomato paste and cook for another 2 minutes.

THEN: Add the diced tomatoes with their juice, along with the chicken stock, coconut cream, and bay leaf. Cover the pot and bring it to a simmer. Reduce the heat to medium and cook, stirring occasionally, for 25-30 minutes; you want the flavors to come together and blend.

THEN: Remove 4 cups of the vegetable mixture and pour it into a high-powered blender. Blend on low speed, then turn it to high and blend until smooth. Return the puree to the Dutch oven and cook over medium for five minutes.

THEN: Add the clams and mussels to the pot, cover, and cook until they begin to open (roughly 10 minutes). Add the shrimp and simmer until they are cooked and the clams open completely (roughly 5 minutes).

FINALLY: Carefully stir everything together and discard the shellfish that didn't open. Season the stew with salt and pepper to taste. Spoon into serving bowls and garnish with parsley and lemon wedges.