Keto Cioppino
A San Francisco-style seafood stew of shrimp, mussels, clams, and white fish poached in a garlicky tomato-fennel broth spiked with white wine. Rich, brothy, and naturally low-carb, each bowl has just 7.8g net carbs and comes together in about 45 minutes.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto cioppino brings the briny, garlicky soul of the San Francisco fisherman's stew to your table without the sourdough carb load. A wine-laced tomato-fennel broth poaches clams, mussels, shrimp, and tender white fish into one rich, restaurant-worthy bowl that stays genuinely low-carb.
Ingredients
- 3 tbsp olive oil
- 1 small fennel bulb, cored and thinly sliced
- 1/2 medium yellow onion, diced
- 5 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/2 cup dry white wine
- 1 (14.5 oz) can crushed tomatoes
- 4 cups seafood or fish stock
- 1 bay leaf
- 1 lb manila clams or littlenecks, scrubbed
- 1 lb mussels, scrubbed and debearded
- 3/4 lb large shrimp, peeled and deveined
- 3/4 lb firm white fish (cod or halibut), cut into 2-inch chunks
- 1/4 cup chopped fresh parsley
Instructions
- 1
Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the sliced fennel and onion and cook 6-8 minutes until softened and lightly golden. Stir in the garlic and red pepper flakes and cook 1 minute until fragrant.
- 2
Pour in the white wine and simmer 2-3 minutes, scraping up any browned bits, until reduced by half. Add the crushed tomatoes, seafood stock, and bay leaf. Season with salt and pepper, bring to a boil, then reduce to a steady simmer for 15 minutes to build flavor.
- 3
Add the clams and mussels, cover, and cook 4-5 minutes until most of the shells open. Discard any that stay tightly shut.
- 4
Nestle the fish chunks and shrimp into the broth, cover, and cook 4-5 minutes more, just until the shrimp are pink and the fish flakes easily. Avoid stirring too hard so the fish stays in large pieces.
- 5
Remove the bay leaf, stir in the fresh parsley, and ladle into deep bowls. Serve with a wedge of lemon and keto garlic bread for dipping.
Tips & notes
- Cioppino is traditionally served with crusty sourdough. Pair it with keto garlic bread or almond flour focaccia to soak up the broth without the carbs.
- Use any combination of seafood you can find fresh—scallops, crab legs, or squid all work. Just keep the total weight similar and add quicker-cooking items last.
- The broth can be made a day ahead through step 2 and refrigerated; reheat and add the seafood just before serving so nothing overcooks. Leftovers keep 2 days but the shellfish are best eaten fresh.
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Frequently asked questions
- How many carbs are in keto cioppino?
- Each serving has 7.8g net carbs (10.6g total carbs minus 2.8g fiber), 372 calories, 41g protein, and 16g fat. This recipe makes 4 generous bowls.
- What makes traditional cioppino high in carbs?
- Classic cioppino itself is fairly low-carb, but it's almost always served over or alongside crusty sourdough bread for dipping. This version keeps the brothy stew intact and swaps the bread for a keto-friendly side, so you keep the dish under 8g net carbs.
- Can I use frozen seafood for keto cioppino?
- Yes. Thaw frozen shrimp, fish, and shellfish completely and pat dry before adding. Frozen seafood works well in this brothy stew—just add it at the same stages as fresh and cook only until opaque to avoid a rubbery texture.
