If you’ve ever visited San Francisco, you must have the Keto Cioppino Italian Seafood Stew. This Italian-American stew has been a mainstay of the “City by the Bay” since the 1800s thanks to the plentiful seafood.
It resembles a traditional French bouillabaisse. Basically, you make a fantastic and amazing stew by combining lots of fish, tomatoes, wine, and vegetables! Keto Cioppino is fantastic!
Every time we visit a new place, we try the renowned local dish before attempting to make a low-carb version at home. Some of the outcomes are displayed in our previous postings.
Try our Low Carb Hurricane Cocktail from New Orleans and our Keto Shrimp Gumbo with Chicken and Sausage. We developed our low-carb crab cake recipe after numerous trips to Baltimore.
When you develop dishes based on the memories and tastes of your travels, staying on the ketogenic diet is simple.
There is a tonne of seafood and fish as the major elements in this dish. Depending on your proximity to the water, it may get pricey, but we always utilize mussels, clams, and shrimp.
A flavorful Keto Cioppino Italian Seafood Stew also needs a solid white fish chopped into small chunks. Cod also tastes good, however we prefer halibut.
In our trinity’s rendition of this San Francisco delight, the bell pepper is replaced with carrot. You get the concept, though; vegetables are crucial to the stew.
Basil and oregano will maintain the Italian-American vibe, while garlic enhances everything. Ingredients like fish stock, Worcestershire sauce, and perhaps some anchovy paste are crucial since they improve the flavour of the seafood.
- Olive Oil, two tablespoons (extra virgin)
- Butter, 2 tablespoons
- 1 Onion (diced)
- 2 stems Celery (sliced)
- one carrot (sliced)
- table salt
- six cloves Garlic (minced)
- 2 cups a light wine
- 1 can, 28 ounces tomato crumbs (gluten free)
- Fish stock ((clam juice)) 1 1/2 cups
- Old Bay seasoning, one teaspoon
- Oregano, 1 teaspoon (dried)
- Red pepper flakes, 1/2 tsp.
- Worcestershire sauce, one teaspoon
- A serving of anchovy paste
- two teaspoons Citrus juice
- Halibut or cod, 8 ounces (cut into 2 inch pieces)
- 34 pound of shrimp (peeled and deveined, 16-20 size)
- 1 lb. of mussels (raw)
- 12 Clams (raw)
- Basil, two tablespoons (fresh, chopped)
- A big Dutch oven should be warmed up slowly. Add olive oil and butter when melted.
- Add onion, celery, and carrot while seasoning with a little salt. After five minutes, add the garlic and simmer for another minute.
- Stir in wine after turning the heat up to high. Simmer for a while. two minutes
- Add Worcestershire sauce, old bay, oregano, red pepper flakes, crushed tomatoes, fish stock, and anchovy paste. Simmer for 20 minutes on low heat.
- Bring to a boil after turning up heat . Cod chunks, shrimp, and lemon juice are added. The mixture is simmered once more for three minutes. Remove and reserve the shrimp.
- Include clams and mussels in shells. Cover and cook the shellfish until they open (about 6 minutes).
- Return the shrimp to the Dutch oven. With fresh basil leaves on top.
- Serve hot and with salt & pepper, season.
Saturated Fat-3.4g |