Keto Cioppino Italian Seafood Stew

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 low-carb 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 low carb is easy when you create recipes from the memories and tastes of your travel adventures.

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.

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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.

Preparation Tips

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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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!

Keto Cioppino Italian Seafood Stew

Recipe by Joanie and Chris
5.0 from 22 votes
Course: Soups, Mediterranean DietCuisine: ItalianDifficulty: Easy


Prep time


Cooking time




Net Carbs


Total time



Keto Cioppino Italian Stew has an abundance of seafood, tomatoes, and white wine. This San Francisco delight is a hearty soup for that special dinner!

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  • 2 tablespoons 2 tablespoons Olive Oil extra virgin

  • 2 tablespoons 2 tablespoons Butter

  • 1 1 Onion diced

  • 2 stalks 2 stalks Celery sliced

  • 1 1 Carrot sliced

  • Sea salt

  • 5 cloves 5 cloves Garlic minced

  • 2 cups 473 ml White wine

  • 1 28 ounce can 1 28 ounce can Crushed tomatoes gluten free

  • 1 1/2 cups 355 ml Fish stock (clam juice)

  • 1 teaspoon 1 teaspoon Old Bay seasoning

  • 1 teaspoon 1 teaspoon Oregano dried

  • 1/2 teaspoon 1/2 teaspoon Red pepper flakes

  • 1 teaspoon 1 teaspoon Worcestershire sauce

  • 1 tablespoon 1 tablespoon Anchovy paste

  • 2 teaspoons 2 teaspoons Lemon juice

  • 8 ounces 227 g Cod or Halibut cut into 2 inch pieces

  • 3/4 pound 340 g Shrimp peeled and deveined, 16-20 size

  • 1 pound 454 g Mussels raw

  • 12 12 Clams raw

  • 2 tablespoons 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.


Chef’s Notes

  • Halibut is an excellent substitute for cod (any firm white fish). You can also add crab in the shell, if available. 
  • To make the recipe even more simple, try using already cooked mussel meat (we found them in the freezer section of Sprouts). Also, you can add canned minced clams and eliminate the shells completely.

Nutrition Facts

  • Calories: 213.3kcal
  • Carbohydrates: 8.7g
  • Protein: 8g
  • Fat: 10.1g
  • Saturated Fat: 3.4g
  • Trans Fat: 0g
  • Cholesterol: 24.4mg
  • Sodium: 473.6mg
  • Potassium: 376.1mg
  • Fiber: 1.1g
  • Sugar: 2.5g
  • Vitamin A: 2435IU
  • Vitamin C: 16.4mg
  • Calcium: 73.5mg
  • Iron: 4.3mg
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  1. Can you cook this without wine or with non alcoholic wine? We don’t consume alcohol.

    • Joanie and Chris

      You could omit the wine. The alcohol does evaporate. I would suggest increasing the fish stock. I hope you enjoy my Cioppino, thanks . . . Joanie.

      • Just a heads up… alcohol does NOT completely evaporate and if people must avoid alcohol they do need to omit it. Best not to advise people erroneously… they may be alcoholic and you wouldn’t want to send someone off the deep end.
        Love your recipe… I will make it, with the wine… heh heh

        • Joanie and Chris

          Thanks. Good point. Hope you enjoy my Cioppino as much as I do. Spent some time visiting San Francisco and tried to replicate what we tasted there – only low carb . . . Joanie.

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