This Easy Cioppino Seafood Stew recipe is packed with flavorful fish and shellfish smoothed in a fresh rich tomato broth. Inspired by the classic San Francisco seafood stew, we simplified it, made it keto-friendly without compromising the flavor and rich taste.
I lived downtown Seattle and walked to Pike’s Market for fresh fish on the weekends, picking up some local caught salmon, clams, mussels, prawns and crab. It’s located on the waterfront overlooking Pudget Sound and they have the best seafood! There are plenty of seafood restaurants in Seattle that offer Ciopinno, but each one has a different version. I love to cook, especially with fresh fish and amazing shellfish available within walking distance. I could add in more shrimp or mussels in my Cioppino (Seafood Stew) or whatever fish I was in the mood to eat. It’s easier to control the ingredients and add bold flavors to perfect it, which I did!
Since moving to the Mid West, my seafood choices are limited. So I had to get creative and come up with a way to make this Easy Cioppino Seafood Stew with the best ingredients available. In this recipe, I used salmon and scallops from Butcher Box, Shrimp and the Seafood Blend from Trader Joe’s. Frozen clams and mussels just aren’t the same as fresh ones, so I didn’t include those in the recipe. But if you are in an area where you can get fresh seafood, then go ahead and add the mussels, clams, and crab to this recipe! The bold flavors and the richness of the tomato broth paired with the seafood makes for a perfect Seafood Stew. This recipe is perfect for dinner on a cold fall night! It reminds me of my days living in Seattle!
How to make Easy Cioppino Seafood Stew | Keto
The seafood is fresh tasting, but the highlight of this dish is the rich tomato broth simmered to perfection! The longer you simmer the tomato broth, the richer and the more depth of flavor comes out in this Cioppino dish.
Here is what you will need:
- Olive oil
- Tomatoes, chopped
- Tomato paste
- Bay leaves
- Italian seasoning
- Salt and pepper
- Red pepper flakes
- Shrimp or Prawns
- Seafood Blend, Trader Joe’s
Fresh Seafood with Scallops, Salmon, Prawns, and mix Seafood Blend.
Defrost the fish and seafood and rinse thoroughly. I put mine in a colander and let it sit in the sink until I am ready to put it into the pot.
Heat the olive oil in a saucepan or a cast iron pot, I use this one, add chopped garlic and cook for about 1 minute.
Add the tomatoes, tomato paste, water, vinegar, sweetener, I use this one, which is keto-friendly, bay leaves, salt, and pepper to taste and red pepper flakes. Stir to combine all of the ingredients.
Bring to a boil, turn down the heat to a simmer, cover, and cook for 10 minutes.
Take an emulsion blender and pulse a few times breaking up a few of the tomato chunks. I like having a chunky tomato broth so try not to over pulse it. If you don’t have an emulsion blender, use a potato masher and break up the tomato chunks.
Add the salmon, scallops, prawns or shrimp and seafood blend. Cook 5 minutes or until the shrimp is translucent. Do not overcook the seafood! It doesn’t take a lot of time to cook it. Sprinkle with parsley and enjoy the best bowl of cioppino!
Easy Cioppino Seafood Stew| Keto
- 2 tbsp Olive oil
- 3 Garlic cloves minced
- 2 14 oz Chopped tomatoes canned
- 1 tbsp Tomato paste
- 1 cup Water
- 1 tbsp Vinegar
- 1 tsp Italian seasoning
- 1/2 tsp Sweetener, I use Swerve
- 2 bay leaves
- 1/2 tsp red pepper flakes
- 1/2 cup fresh parsley
- salt and pepper to taste
- 1/2 lb Raw shrimp Fresh or frozen, defrosted
- 1/2 lb Raw scallops Fresh or frozen, defrosted
- 1/2 lb Raw salmon Fresh or frozen, defrosted
- 1 bag Mixed seafood Trader Joe's frozen
- Heat oil in a large saute pan or deep cast iron pot over moderate heat. Add the garlic and cook for about 1 minute.
- Add tomatoes, tomato paste, water, vinegar, sweetener, Italian seasoning, bay leaves, red pepper flakes, salt, and pepper. Bring to a boil.
- Turn down the heat to a simmer, cover and cook 15 minutes. Take the bay leaves out.
- Take an emulsion blender and pulse a few times to break up the tomatoes keeping some of the chopped tomatoes together. If you don't have an emulsion blender use a potato masher.
- Add the seafood and cook for about 3-5 minutes or until shrimp is translucent. Do not overcook the stew!
- Sprinkle with parsley and serve.