High Protein | Weight Watchers Friendly
High Protein San Francisco Cioppino Seafood Stew is a big, cozy meal that can turn a regular night into something special.
To make this cozy stew, your will need shrimp, scallops, clams, mussels, crab, and cod. Let it all simmer in a tomato broth with a splash of white wine and a handful of herbs.
The result? Warm, briny, and rich, with every bite giving you just a bit of the ocean. This stew tastes amazing with a loaf of crusty bread on the side.
It’s an easy crowd-pleaser when you’ve got family or friends at the table.
This recipe is High Protein and Weight Watchers Friendly
Grab a large stock pot and let it bubble away while you catch up or set the table. There’s something about the aroma that just fills the kitchen and makes everyone hungry.
Why You’ll Love This San Francisco Style Cioppino Seafood Stew
Loaded with Seafood
This stew packs shrimp, scallops, clams, mussels, crab, and cod for a mix of flavors and textures in every bowl.
Tomato and Wine Broth
The base is rich and savory with stewed tomatoes and white wine, balanced with herbs like basil, thyme, and oregano.
Feeds a Crowd
It makes a big batch, so there’s plenty for family dinner or to share with friends.
Simple Cooking
Most of the time is hands-off simmering. Just toss everything in a pot and let it do the work.
Ingredient Substitutions
Swap the Seafood
Use any mix of shellfish and firm white fish you have. Substitute haddock or halibut for cod, or use all shrimp if that’s what you like.
Replace White Wine
Chicken broth can stand in for wine if you want to skip the alcohol.
Fresh Herbs
Use fresh basil and thyme instead of dried if you have them on hand.
Tips and Tricks
Seafood
Use the freshest seafood you can find for the best taste.
Bread
Serve with sourdough or any crusty bread to soak up the broth.
Leftovers
Only reheat once to keep the seafood tender.
Storing and Reheating
Reheat on Stovetop
Place a serving in a saucepan with 1 to 2 tablespoons water. Warm over low heat, stirring until hot. Enjoy the stew within 2 days for the best quality.
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Cioppino Seafood Stew
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- ¾ cup butter
- 2 onions chopped
- 2 cloves garlic minced
- 1 bunch fresh parsley chopped
- 2 cans (14.5 oz each) stewed tomatoes
- 2 cans (14.5 oz each) chicken broth
- 2 bay leaves
- 1 tablespoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 cup water
- 2 cups white wine
- 1½ pounds large shrimp peeled and deveined
- 1½ pounds bay scallops
- 18 small clams
- 18 mussels cleaned and debearded
- 1½ cups crab meat
- 1½ pounds cod fillets cubed
Instructions
- In a large stock pot, melt the butter over medium-low heat.
- Add chopped onions, minced garlic, and chopped parsley. Stir occasionally and cook until the onions soften.
- Add the stewed tomatoes to the pot, breaking them up into chunks as you add them.
- Pour in the chicken broth, then add bay leaves, dried basil, thyme, oregano, water, and white wine. Mix well.
- Cover the pot and let everything simmer for 30 minutes
- Stir in the shrimp, scallops, clams, mussels, and crab meat.
- Add the cubed cod fillets. Mix gently.
- Bring the stew to a boil, then lower the heat. Cover and simmer for another 5 to 7 minutes, or until the clams open.
- Remove bay leaves before serving.
Notes
9 WW Smart Points (old)
Tips and Tricks
Seafood – Use the freshest seafood you can find for the best taste. Bread – Serve with sourdough or any crusty bread to soak up the broth. Leftovers – Only reheat once to keep the seafood tender.Storing and Reheating
Reheat on Stovetop – Place a serving in a saucepan with 1 to 2 tablespoons water. Warm over low heat, stirring until hot. Enjoy the stew within 2 days for the best quality.Nutrition
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