Seafood Cioppino
Seafood Cioppino is a hearty Italian-American stew that originated in San Francisco. This keto version is loaded with a variety of seafood in a rich tomato and red wine broth, infused with herbs and spices, making it a satisfying and flavorful meal.
Ingredients for 2 servings
- 4.5 cup Shrimp (Mixed Seafood (include shrimp, scallops, mussels, and firm fish like cod))
- 1.5 tbsp Olive oil
- 2 pieces Garlic Cloves (Minced)
- 1 cup Onions (Chopped)
- 1 Red Bell Pepper (Diced)
- 1 cup Celery (Chopped)
- Canned diced tomatoes (Diced)
- Broth (Chicken Broth)
- 5.5 tbsp Red wine vinegar (Dry)
- Italian seasoning
- 2.5 tsp Red pepper flakes
- Salt & pepper to taste
- Fresh parsley (For garnish)
Nutrition
- Protein: 43% (145g / 5.1oz)
- Fat: 36% (54g / 1.9oz)
- Net carbs: 21% (71g / 2.5oz)
- KCal: 1400
Instructions
Prepare Seafood: Clean and prepare all seafood. For mussels, scrub and debeard; for shrimp, peel and devein.
Cook Aromatics: In a large pot, heat olive oil over medium heat. Add garlic, onion, bell pepper, and celery. Cook until vegetables are softened, about 5-7 minutes.
Simmer Broth: Add canned tomatoes, chicken broth, red wine, Italian seasoning, and red pepper flakes to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes to blend the flavors.
Add Seafood: Add all the seafood to the pot, cover, and cook for about 5-7 minutes, or until the seafood is cooked through and mussels have opened (discard any that do not open).
Season and Serve: Season the cioppino with salt and pepper to taste. Ladle into bowls and garnish with chopped fresh parsley.