Cioppino Seafood Stew in a wooden spoon

Cioppino Seafood Stew

This recipe for Cioppino Seafood Stew makes a hearty meal for seafood lovers. This version of the traditional stew can be part of a low-carb, keto, diabetic, gluten-free, grain-free, Atkins, or Banting diet.

Course Main Course
Cuisine American, Italian, low-carb
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 6
Author Annissa Slusher


For the stock:

  • 1 pound large shrimp raw, defrosted, and unpeeled
  • 1 clove garlic whole
  • 1 small onion quartered
  • 1 stalk celery
  • 5 whole peppercorns
  • 1 bay leaf

For the stew:

  • 1 tablespoon butter (or oil of choice)
  • 4 ounces onion chopped
  • 2 ribs celery sliced
  • 1/2 red pepper seeded and chopped
  • 1 tablespoon red wine vinegar
  • 1/2 cup dry red wine
  • 15 ounces tomato sauce
  • 1 1/2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 pinch fennel seeds (optional)
  • 1/4 teaspoon red chili pepper flakes
  • 2 teaspoons sea salt
  • 1/2 teaspoon black pepper freshly ground
  • 12 ounces white fish (such as cod or haddock)
  • 12 clams or mussels cleaned, but in the shell
  • 3 cloves garlic crushed


For the stock:

  1. Rinse the shrimp well. Peel, placing shells in a large saucepan that has a tightly fitting lid. Devein shrimp, cover, and refrigerate for later.

  2. Add the garlic, onion, celery, peppercorns and bay leaf to the saucepan. Cover with 4 cups of water. Bring stock to a simmer over medium high heat, When it reaches a simmer, turn heat to low. Cover and simmer for 45 minutes to 1 hour. Strain.

For the stew:

  1. Heat a large soup pot or dutch oven over medium-high heat. Add butter. When butter has melted and stopped foaming, add the onion, celery, and red pepper. Cook, stirring occasionally, until edges of onion begin to brown. Turn heat to medium-low, then continue cooking until vegetables are tender.

  2. Stir the garlic into the vegetables. Cook until garlic is fragrant--about 30 seconds. Stir in the red wine vinegar. Cook until vinegar has almost completely evaporated.  Add the wine and turn heat to medium-high.

  3. Simmer for a few minutes to allow the wine to reduce by about half. Stir in the tomato sauce, basil, oregano, fennel seeds (if using), red chili pepper flakes, sea salt, and black pepper.

  4. Slowly stir in the reserved stock. Bring to a simmer over medium-high heat. Add the white fish. Cook white fish for 2-3 minutes, then add the shrimp. When the shrimp and the white fish are almost tender, add the clams or mussels. Cover and steam for a few minutes, or until shells have opened. 

  5. Taste and adjust seasoning. If any clams or mussels remain closed, discard them.

Recipe Notes

Note: Calculations do not include the vegetables that were filtered out of the broth as they are not in the final product.

Serving size: 1/6th of recipe

Per serving:

Calories: 188

Fat (g): 3

Carbs (g): 8

Fiber (g): 2

Protein (g): 32

Net Carbs (g): 6