Keto Cioppino Italian Seafood Stew Recipes

CIOPPINO SEAFOOD STEW

Steps:

• Rinse the shrimp well. Peel, placing shells in a large saucepan that has a tightly fitting lid. Devein shrimp, cover, and refrigerate for later.
• 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.
• 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.
• 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.
• 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.
• 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.
• Taste and adjust seasoning. If any clams or mussels remain closed, discard them.

KETO CIOPPINO ITALIAN SEAFOOD STEW

Steps:

• Heat a large Dutch Oven over medium-low heat. Add butter and olive oil until mealted.
• Stir in onion, celery, and carrot with a pinch of salt. Cook for 5 minutes, stir in garlic and cook for 1 minute.
• Increase heat to high and stir in wine. Bring to a simmer. (2 minutes)
• Add crushed tomatoes, fish stock, old bay, oregano, red pepper flakes, anchovy paste, and Worcestershire sauce. Reduce heat to low and simmer for 20 minutes.
• Increase heat to high and bring to a boil. Add shrimp, lemon juice and cod pieces, return to simmer and cook for 3 minutes. Remove shrimp and reserve.
• Add mussels in shell, and clams in shell. Cover and simmer until shell fish open (about 6 minutes).
• Add shrimp back to Dutch Oven. Season with salt and pepper to taste and serve hot, topped with chopped basil.