Seafood cioppino is a seafood stew with tomato-based sauce. Prepare this low-carb, paleo and whole30 version in your slow cooker or Instant Pot.

Updated 2021 with Instant Pot instructions

This seafood stew may look fancy, but it’s very easy to make. There are many variations of cioppino seafood out there; This is mine. Since this version is intended to be cooked in the slow cooker or Instant Pot, specific variations had to be made to a traditional seafood cioppin. For example, there is no wine. I’ll explain it below. Also, I wanted this version to be healthy but affordable, so the ingredients are deliberately vague as to which seafood to use. I encourage you to use seafood that fits your budget and dietary restrictions.

What is seafood Cioppino

Mariscos Cioppino is

an Italian-American seafood stew native to San Francisco, California. In the late 1800s, Italian-American fishermen in San Francisco began using their seafish scraps of the day to create a stew. I first had cioppino when I moved to college after the Bay Area in 2002. One bite and I was hooked.

What type of seafood to use

As mentioned above, when the shellfish cioppino first appeared, it was done with what the fisherman caught in the waters off the Pacific coast off San Francisco. This usually included crabs, shrimp, and scallops, among other seafood. I used shrimp, squid, scallops and mussels that I bought premixed and frozen from Costco. As with many of my recipes, you can use your favorite seafood. You can use any combination of your favorite seafood, be it fish, mussels, shrimp, crabs, scallops or clams. This recipe is written to use fresh, non-frozen seafood. I thawed my frozen seafood in the fridge overnight before using it in the recipe the next day.

Traditionally

, the base for a seafood cioppino requires a mixture of tomatoes and a white wine to make a good sauce. It was important to me that my slow-pot seafood cioppino was low carb, paleo and whole30. That means there is no wine. In addition to wine not complying, I don’t recommend using wine as an ingredient when using the slow cooker because there is nowhere for the wine to evaporate while cooking, so flavor tends to dominate the food. Instead I use broth. You can use your preferred broth, whether it’s low-sodium chicken broth, vegetable broth, fish broth, or clam juice. Or a combination of broth and water (1 cup broth, 1 cup water). I tend to use low-sodium chicken broth because that’s what I usually have on hand in my pantry.

How to serve Cioppino

What is Cioppino usually served with? Bread. Crispy and charred bread to be exact. I won’t beat around the bush, the seafood cioppino is best served with bread dipped in its tasty tomato-based sauce. But then again, this version is meant to be low-carb, paleo and whole-grain30, so usually as it is. If seafood stew alone isn’t filling enough for you, this cioppino is also served well over cauliflower rice or even zoodles.

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Other seafood recipes you may like:

Italian

salmon fish stew

Salmon with lemon and dill

Crab boil

To make this recipe, I use a 6-quart slow cooker or Instant Pot

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