Cioppino (Seafood Stew)


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This time of year I always enjoy trying out new seafood dishes. I haave been hearing a lot about Cioppino, which is a fish stew that originated in San Fransisco.  The good thing about this stew is that you can use the base and add whatever seafood you enjoy.  I recommend a thicker cut of fish rather than a fish that is thin and fragile.  I ended up using shrimp, scallops, and halibut, but next time I make it I’ll probably use all shrimp since it’s my favorite.  The base is also versatile enough that you could use chicken stock instead of fish stock and add chicken to the stew.  The sky is the limit!  Have fun experimenting! 


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Cioppino (Seafood Stew)


  • 1 small onion, chopped
  • 2 ribs of celery, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon tomato paste
  • 2 cups fish stock*, divided
  • 2 14.5-ounce cans diced tomatoes (check to make sure there are no added ingredients)
  • 1 tablespoon red wine vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 pound large wild shrimp, peeled and deveined
  • 1/2 pound wild scallops
  • 1/2 pound wild halibut fillet, cut into 1-inch chunks


  1. Heat 1 Tbsp of oil in a Dutch oven, over medium-high heat.
  2. Add the onion and celery and cook for 5 minutes.
  3. Add the garlic, thyme, bay leaf, and crushed red pepper flakes.
  4. Stir to combine and cook for 1-2 minutes.
  5. Add the tomato paste and 1 cup of fish stock.
  6. Stir to combine, bring to a boil, and cook for 3 minutes.
  7. Add the diced tomatoes, remaining 1 cup of fish stock and bring the the mixture to a boil.
  8. Reduce the heat to simmer and cook for 10 minutes.
  9. Add the vinegar, salt, and pepper (season to taste)
  10. Add the shrimp, scallops, and halibut and cook for 5 minutes or until the seafood is cooked through.


To make fish stock place the peels from the shrimp into a sauce pot filled with 2 1/4 cups of water over medium heat. Simmer for 10-15 minutes and strain the shells out using a strainer or cheesecloth. Use the stock as directed in the recipe.

Net Carb Count: Cioppino: 46.87 net carbs (for the entire recipe---serves 4)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

Adapted from Ellie Krieger

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