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Cioppino keto stew
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Easy Cioppino Seafood Stew| Keto

This Easy Cioppino Seafood Stew recipe is packed with flavorful fish and seafood smothered 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.
Course: Main Course
Cuisine: Italian
Servings : 6
AUTHOR: Doreen Jensen
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


  • 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.


Serving: 1 g | Calories: 220 kcal | Carbohydrates: 5 g | Protein: 31 g | Fat: 8 g | Fiber: 1 g | Net Carbs: 4 g
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