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Easy Cioppino Seafood Stew


Easy Cioppino Seafood Stew

You have to try my Easy Cioppino Seafood Stew if you love any kind of Italian seafood stew.

For those of you unfamiliar with cioppino seafood stew, it originates in San Francisco, and has its roots in Italian and Portuguese seafood stew.

It’s usually considered an Italian-American dish.

My husband loves ordering classic cioppino when we dine out. (Me, too!)

Why make this cioppino seafood stew recipe at home?

Going out to restaurants is a wonderful treat from time to time. But the reality is, most of us are trying to save a buck by learning to cook our favorite dishes at home.

What’s nice about making a cioppino San Francisco seafood stew at home is you know exactly what’s going in it.

That way you can avoid anything you don’t like or are allergic to. Or you can tweak the recipe to your specific diet or preferences.

For example, if you like spicy, you can add more red pepper flakes. (Or the opposite, don’t like spicy – use less!)

Or if f you’re on a keto diet and want to be strict with your carbs, you may want to use only chicken broth and clam juice and not add the wine.

You’re the chef!

A bowl of tomato-based cioppino seafood stew. Wine glass, spoon and napkin in the background.

Using frozen seafood in this quick cioppino recipe

When I first tried to develop some recipes for cioppino seafood stew, I had trouble finding fresh shellfish, fish and shrimp that were affordable.

That’s why I decided to create a classic cioppino recipe based on a Giada De Laurentiis cioppino recipe that relies on frozen seafood.

I used Trader Joe’s Frozen Seafood mix, which is a combination of shrimp, scallops and calamari. (Sam’s Club also has a good seafood mix as do some Asian markets.)

In addition, I bought frozen, shell-off shrimp at Kroger and used the tilapia I had in the freezer from Costco.

Unfortunately I couldn’t find frozen mussels that weren’t breaded (blech!) for my Easy Cioppino Seafood Stew recipe, so we had to forego the fun of  picking them out of the soup.

If you can find frozen mussels at your store, feel free to add them.

If you can’t find seafood mixes at your local grocery stores, use an equivalent amount of shrimp, scallops, or whatever seafood you can find locally. This recipe is pretty versatile.

More substitutions in the tomato seafood stew

Traditionally, fish stock is used in most seafood stews, but I couldn’t find fish stock at the store. And I didn’t have time to make any from scratch. (Who has time for that anyway?)

After doing a little research and finding recipes for cioppino seafood stew that used either chicken broth or clam juice, I decided to do a mix of the two.

Even with the simplifying of a more traditional cioppino Italian seafood stew recipe, my Easy Cioppino Seafood Stew was very tasty.

Since it relies on frozen items, you can easily make a batch on the weekends when you have a little time to cook, but don’t want to spend the whole day in the kitchen.

Closeup of a bowl of tomato-based Italian seafood stew. Wine glass, spoon and napkin in the background.

More tips for making and serving cioppino

Can you freeze cioppino? YES! Double the batch and freeze it for later. However, you’ll need a large stock pot if you want to double the recipe.

Can you reheat seafood stew in the microwave? Sure! Leftover shellfish cioppino heats up well in the microwave. Just don't overheat it or the seafood will end up chewy and rubbery.

Can I omit the wine? If you don’t want to use wine in your batch of Easy Cioppino Seafood Stew, use the equivalent amount of gluten free low sodium chicken broth.

Serve on Christmas Eve: This cioppino style seafood stew recipe is also perfect for Christmas Eve dinner, since many people traditionally have seafood or fish that night.

Another soup option for Christmas Eve dinner would be my Easy Dairy Free Oyster Chowder.

What to serve with cioppino? Make sure to have crusty French or Italian bread on hand for dipping into the broth. So tasty!

If you’re gluten free, toast some of your favorite GF bread for dipping. Mmmmmmmm.

I also like to serve a simple side salad like this Kale Salad with Fruity Vinaigrette with the fish.

Soup, salad and bread is a perfect meal.

Looking for more easy seafood recipes?

If you love seafood or fish, you have to try:

Crab Pasta with Pesto, Mushrooms & Tomatoes

Shrimp Puttanesca with Quinoa

Seafood Pasta Salad

Ahi Tuna Tacos with Wasabi Cream and Mango Avocado Salsa

Easy Cioppino Seafood Stew

Easy Cioppino Seafood Stew


  • 3 tablespoons olive oil
  • 1 large fennel bulb, thinly sliced
  • 1 onion, chopped
  • 3 large shallots, chopped
  • 2 teaspoons sea salt, plus more for seasoning
  • 4 large garlic cloves, finely chopped
  • 3/4 teaspoon dried crushed red pepper flakes, plus more for seasoning
  • 1/4 cup tomato paste
  • 1 (28-ounce) can diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 2 1/3 cups low sodium chicken stock (gluten free)
  • 3 (8 ounce) bottles clam juice
  • 1 bay leaf
  • 3 pounds frozen seafood mix
  • 1 pound frozen, uncooked shell off shrimp
  • 1 1/2 pounds white, firm-fleshed fish fillets, cut into 2-inch chunks


  1. Heat the oil in a large stockpot over medium heat.
  2. Add the fennel, onion, shallots, and salt and sauté for 10 minutes or until the onion is translucent.
  3. Add the garlic and crushed red pepper flakes, and sauté for another 2 minutes.
  4. Stir in the tomato paste, tomatoes with their juices, wine, chicken stock, clam juice, and bay leaf.
  5. Cover and bring to a simmer, then reduce the heat to medium-low. Simmer for another 30 minutes.
  6. Add the frozen seafood mix to the pot. Cover and cook until the seafood is cooked through, about 5 to 10 minutes.
  7. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, about 5 minutes
  8. Season the soup to taste with more salt and red pepper flakes, if needed.
  9. Ladle the soup into bowls and serve.
Prep Time: 30 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 30 Minutes
Servings: Makes 6 servings
  • Serving size: 1/6 of recipe

Originally published on January 10, 2013 and November 7, 2016.

Updated with new pictures and information.

Marinated Olives Recipe (for Meat & Cheese Platters) – Keto Recipe


Looking for the best marinated olives recipe? Here it is. Save money with this easy olive recipe. It’s a great appetizer for impromptu entertaining and the perfect addition to meat and cheese platters. Serve as is or with marinated feta cheese for easy low carb snacking.

Jump to Recipe     Print Recipe

Green, black and Kalamata marinated olives with garlic and fresh herbs


I love the beautiful gourmet olives at the olive bar in upscale grocery stores. I typically bring home 3-4 different options to try. Some are green and others black, some are brined and others not, but my favorite olives are those marinated with herbs and spices.

How to make marinated olives

Have you ever wondered how to marinate olives? You’ll be surprised how easy they are to make. To make marinated olives you just need olives, herbs and spices, aromatics, olive oil, vinegar, and salt. Mix everything together, cover, and refrigerate – that’s it! Just a few simple ingredients result in the best marinated olives.

Marinated Olive Ingredients

These are the ingredients I use when making marinated olives. They’re easy to customize per individual taste and what you already have at hand.

  • Assorted olives
  • Fennel seeds
  • Minced garlic or shallot
  • Fresh chopped rosemary or thyme
  • Fresh chopped parsley, basil or tarragon
  • Red pepper flakes
  • Red wine vinegar or lemon juice
  • Olive oil
  • Salt
Marinated olives ingredients: assorted olives, spices, garlic, rosemary and parsley

How to serve marinated olives

For large gatherings, serve marinated olives in small bowls and place around the room for easy access.

For more intimate or impromptu settings, serve the marinated olives in a larger bowl with a spoon. I like pairing my olives with a bowl of marinated feta cheese or low carb hummus and almond crackers.

Don’t forget to include marinated olives on cheese platters or charcuterie boards. Place the olives in small glass or wooden bowls right on the meat and cheese platters or at least within reach.

Green and black marinated olives with herbs, spices, garlic, oil and vinegar with parsley in a black bowl

Best olives for cheese platter or charcuterie board

I like to include a variety of black and green olives. Try punchy Kalamata olives or green olives stuffed with pimento, jalapeno, almonds, garlic, or cheese. And, mild green Castelvetrano olives are a must. Of course, including this recipe for marinated olives is appropriate.

For the ultimate Mediterranean inspired appetizer board serve marinated olives with Parmesan crisps, low carb focaccia bread, marinated feta cheese, roasted eggplant dip, rosemary crackers, and warm cocktail nuts. Don’t forget to offer a selection of dry and fruity wines.

NOTE: Specialty made olive serving bowls that include containers for olive pits are attractive and practical. Look for ceramic olive serving bowls and wooden olive serving bowls on Amazon or Etsy.

Charcuterie board with cured meats, herbed goat cheese balls, hard cheese, almonds and marinated olives
Keto Charcuterie board with cured meats, cheeses, almonds and marinated olives.

Olive Platter and Olive Tray Ideas

A good meat and cheese platter is always in style, but make olives the star with on-trend OLIVE PLATTERS! What a perfect way to enjoy your homemade marinated olives recipe.

What are olive platters you ask? Olive platters flip the script on traditional appetizer platters by showcasing olives and filling in with other ingredients.

To Make an Olive Platter

Choose a wide, flat platter or cutting board – the size is up to you.

Select 3-4 kinds of olives to showcase:

  • Store bought or homemade marinated olives
  • Brined tangy olives like Kalamata
  • Stuffed olives with: almonds, pimento, jalapeno, garlic or cheese,
  • Dry cured olives
  • Whole olives like Castelvetrano

Place olives in bowls on the platter or cutting board or arrange them in groups.

Fill empty spaces with a selection of nuts and berries, cheese (try Manchego and soft goat cheese) and selected meats like shaved ham, cooked cut sausage, or roasted chicken.

Green and black marinated olives with herbs, spices, garlic, oil and vinegar with parsley in a black bowl

How do you store marinated olives?

It’s best to store any leftover olives in their original container in the refrigerator. Brined olives and olives packed in oil will last for several months in the refrigerator. Make sure to use clean hands and utensils when handling the olives to avoid contamination.

Store canned olives in a clean container in their brine or salted water for up to two weeks in the refrigerator. Store drained olives in an airtight container in the fridge for about a week.

Store marinated olives in an airtight container in the refrigerator. Marinated olives last for 1-2 weeks if kept covered and refrigerated.

Green and black marinated olives with herbs, spices, garlic, oil and vinegar with parsley in a black bowl

Marinated Olives Recipe

Easy recipe of olives marinated in a delicious combination of herbs, spices, garlic, olive oil and vinegar. Perfect low carb appetizer for last minute entertaining or to include on meat and cheese platters.
Course Appetizer
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 161kcal
Author Kim Hardesty


  • Small sauce pan (optional)


  • 1 cup medium pitted green olives* (6 oz)
  • 1 cup medium pitted black olives* (6 oz)
  • 1 tsp whole fennel seeds
  • 1 medium garlic clove, minced
  • 1 tsp chopped fresh rosemary (or thyme)
  • 2 tsp chopped fresh parsley (basil or tarragon)
  • 1/4 tsp red pepper flakes
  • 1-2 tbsp red wine vinegar (or lemon juice)
  • 3 tbsp olive oil
  • 1/4 tsp salt


  • Warm the fennel seeds in a small saucepan over medium-low heat until fragrant.
  • Turn the heat to low and add olive oil, vinegar, rosemary (or thyme) garlic, and red pepper flakes. Heat until the oil is fragrant, about 8 minutes.
  • Pour over olives, and stir. Add parsley and salt, stirring to combine. Can serve immediately, but let marinate for at least 2 hours for better flavor.
  • Alternately, crush the fennel seeds in a mortar with a pestle. Then, add the garlic and work it into a paste. Stir in the next 7 ingredients. Toss the olives with the marinade. Marinate for several hours for best flavor.
  • STORE: Place into an airtight container or into a bowl covered with cling film and refrigerate for up to a week.
  • Makes approximately 2 cups serving 6 – 8 people. NET CARBS: 4.46g per 1/3 cup serving (2 oz, or 57 g, or 1/6th of the recipe).


*Can also use a variety of mixed olives.


Serving: 1sixth of recipe | Calories: 161kcal | Carbohydrates: 4.96g | Protein: 0.28g | Fat: 16.31g | Sodium: 510mg | Fiber: 0.5g | Sugar: 0.1g

The post Marinated Olives Recipe (for Meat & Cheese Platters) appeared first on Low Carb Maven.

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