Keto Dinner | Cioppino

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Brimming with fresh seafood in a tomato and wine broth that tastes like the sea, cioppino is a delicious Italian-American fish stew.

Brimming with fresh seafood in a tomato and wine broth that tastes like the sea, cioppino (pronounced cho-pee-no) is a rustic Italian-American fish stew. Though the dish originated with Italian immigrant fishermen in San Francisco, my favorite version is served on the opposite coast at Portofino, a charming bayside restaurant in Longboat Key, FL, where we celebrate my dad’s December birthday every year.

When we were there over the holidays, the chef was nice enough to share his recipe with me. This is my simplified version. To save time, I cut back on the variety of seafood called for (crab, lobster, and mussels would all make wonderful additions). Serve it with garlic bread, focaccia, or a baguette for sopping up the broth — and don’t forget a second bowl for shells and plenty of napkins.

This Cioppino or Seafood Stew is LOADED with so many types of seafood. It includes shrimp, calamari, mussels, fish, and scallops. Traditionally, Cioppino is made with whatever fresh catch a fisherman has left over from his/her day of fishing. For me, it’s whatever I can find at the grocery store

Cioppino

Ingredients:

  • 3 tablespoons unsalted butter
  • 1-1/2 pounds (about 18) littleneck clams, scrubbed
  • 1-1/2 pounds extra large raw shrimp, peeled and deveined
  • Fresh chopped Italian parsley, for garnish (optional)
  • 2 (8 oz) bottles clam juice
  • 2 teaspoons sugar
  • 1-3/4 teaspoons salt, divided
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 7 sprigs fresh thyme, plus 1 teaspoon fresh chopped thyme
  • 1-1/2 pounds firm-fleshed fish fillets, such as halibut, cod, salmon, snapper, etc., cut into 2-inch pieces
  • 6 tablespoons extra-virgin olive oil, divided
  • 2/3 cup finely chopped shallots, from about 3 shallots
  • 3 cloves garlic, minced
  • 1 cup white wine, such as Pinot Grigio, Sauvignon Blanc, Chardonnay, etc.
  • 1 (28 oz) can crushed tomatoes

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Instructions:

  1. First, Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and set aside.
  2. Second, In a large pot, heat 4 tablespoons of the oil over medium heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
  3. Next, Add the wine and increase the heat to high. Boil until the wine is reduced by about half, 3 to 4 minutes.
  4. Add the crushed tomatoes, clam juice, sugar, 1 teaspoon of the salt, red pepper flakes, oregano, thyme sprigs, and 1 cup of water. Bring to a boil; reduce the heat and simmer, covered, for 25 minutes.
  5. Meanwhile, while the stew is simmering, toss the fish with the remaining 2 tablespoons oil and remaining 3/4 teaspoon salt. Arrange the fish on the prepared baking sheet and bake for about 10 minutes, or until just cooked through. Cover and keep warm until ready to serve.
  6. When the stew is done simmering, remove and discard the thyme sprigs and stir in the butter. Add the clams and bring the stew back to a simmer. Cover and cook for about 6 minutes, until the clams have mostly opened. Gently stir in the shrimp and bring the stew back to a simmer; cover and cook until the shrimp are just cooked through and the clams are completely opened, about 5 minutes. Discard any unopened clams. Add the chopped thyme, then taste the stew and adjust seasoning, if necessary.
  7. Divide the warm fish into serving bowls. Ladle the stew over top, dividing the clams and shrimp evenly amongst the bowls. Garnish with parsley, if using, and serve with garlic bread, focaccia, or a baguette for sopping up the broth. And remember a second bowl for shells and plenty of napkins.
  8. Make Ahead: The stew — without seafood — can be made 2 days ahead and stored in the refrigerator, covered. When ready to serve, bake the fish and bring the stew to a simmer before adding the seafood.



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