Keto Cioppino Italian Seafood Stew is a must try if you have ever been to San Francisco. The abundance of seafood made this Italian-American stew a staple from the “City by the Bay” since the 1800s. It is similar to a classic French Bouillabaisse. Basically, you use a lot of seafood, tomatoes, wine, and vegetables to create a delicious and unforgettable stew! We love Keto Cioppino!
Whenever we travel, we try the prized local recipe and then try to re-create a low-carb version at home. You can see some of the results in our other posts. Try our Keto Shrimp Gumbo with Chicken and Sausage and our Low Carb Hurricane Cocktail from New Orleans. After many trips to Baltimore, we created our Low Carb Crab Cake recipe. Even our Low Carb Pork Shumai (Dim Sum) was inspired by our visits to “Chinatown” in New York. Keeping it Keto is easy when you create recipes from the memories and tastes of your travel adventures.
Keto Cioppino Italian Seafood Stew
The main ingredients for this creation are seafood and fish . . . and lots of it! It can become expensive depending on your location to the sea, but we always use mussels, clams, and shrimp. A sturdy white fish cut into small chunks is also essential for a delicious Keto Cioppino Italian Seafood Stew! We like Halibut, but Cod also works well.
For New Orleans cuisine the “Holy Trinity” of onions, celery, and bell pepper are classic. For this San Francisco treat, our trinity substitutes carrot for the bell pepper. But, you get the idea – vegetables are important for the stew. Garlic adds to everything, and oregano and basil will keep the Italian-American theme. Fish stock, Worcestershire sauce, and even some anchovy paste will enhance the seafood flavor and are essential ingredients.
Finally, a good white wine and crushed tomatoes form the base for the Cioppino stock. If fish stock is not readily available you can always substitute clam juice. We also add a little red pepper flake for heat. Even some Cholula or hot sauce would work well. You want a little kick to the stew.
A large Dutch Oven is all that is needed for Keto Cioppino Italian Seafood Stew. Just make sure it has a lid since you will be steaming fresh clams and mussels. If you like a more tomato flavored stew you can also add some tomato paste to the stock early in the cooking process. It will thicken the stew, as well. You do not need a lot of vegetables, just enough for flavoring. Those vegetables do add up when counting carbs (especially carrots), so go lightly.
We garnish with fresh chopped basil and parsley. In fact, you may wish to use all basil if you have an abundance. It really adds a sweet Italian herb to the tangy stew. We love that flavor meld! Maybe you will miss the sourdough bread that San Francisco is famous for when you devour this hearty stew, but we bet that if you close your eyes when you taste that first spoonful you may just be able to hear some sea gulls in the distance!
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Keto Cioppino Italian Seafood Stew – Delicious!
Keto Cioppino Italian Seafood Stew is simply delicious! It may cost a bit more to enjoy this seafood delight, but it is worth it. Treat yourself to a taste of San Francisco tonight and make sure to share a bowl with your favorite someone. It is definitely Tasty Low Carb!
- 2 tablespoons Olive Oil (extra virgin)
- 2 tablespoons Butter
- 1 Onion (diced)
- 2 stalks Celery (sliced)
- 1 Carrot (sliced)
- Sea salt
- 5 cloves Garlic (minced)
- 2 cups White wine
- 1 28 ounce can Crushed tomatoes (gluten free)
- 1 1/2 cups Fish stock ((clam juice))
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Oregano (dried)
- 1/2 teaspoon Red pepper flakes
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Anchovy paste
- 2 teaspoons Lemon juice
- 8 ounces Cod or Halibut (cut into 2 inch pieces)
- 3/4 pound Shrimp (peeled and deveined, 16-20 size)
- 1 pound Mussels (raw)
- 12 Clams (raw)
- 2 tablespoons Basil (fresh, chopped)
- Heat a large Dutch Oven over medium-low heat. Add butter and olive oil until mealted.
- Stir in onion, celery, and carrot with a pinch of salt. Cook for 5 minutes, stir in garlic and cook for 1 minute.
- Increase heat to high and stir in wine. Bring to a simmer. (2 minutes)
- Add crushed tomatoes, fish stock, old bay, oregano, red pepper flakes, anchovy paste, and Worcestershire sauce. Reduce heat to low and simmer for 20 minutes.
- Increase heat to high and bring to a boil. Add shrimp, lemon juice and cod pieces, return to simmer and cook for 3 minutes. Remove shrimp and reserve.
- Add mussels in shell, and clams in shell. Cover and simmer until shell fish open (about 6 minutes).
- Add shrimp back to Dutch Oven. Season with salt and pepper to taste and serve hot, topped with chopped basil.