Rating: 4.5 stars
7 Ratings
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This hearty shrimp and fish stew is inspired by cioppino, an Italian-American dish that originated in San Francisco. Serve with crusty bread to soak up every last bit of the savory broth.

Source: Diabetic Living Magazine


Read the full recipe after the video.

Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Cut fish into 1-1/2-inch pieces. Cut shrimp in half lengthwise. Refrigerate until ready to use.

  • Heat oil in a large saucepan over medium heat. Add onion, celery, and garlic and cook, stirring occasionally, until tender, about 5 minutes. Carefully stir in 1 cup broth and wine. Bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Stir in drained tomatoes, tomato sauce, oregano, salt and pepper. Return to a boil then reduce heat to a simmer, cover and cook for 5 minutes.

  • Gently stir in fish and shrimp. Return to a boil then immediately reduce heat to low. Cover and simmer until the fish flakes easily with a fork and shrimp are opaque, 3 to 5 minutes. Sprinkle with parsley before serving.

Nutrition Facts

1 serving
165 calories; protein 19g; carbohydrates 12g; dietary fiber 2g; fat 4g; saturated fat 1g; cholesterol 87mg; sodium 459mg.

2 vegetable, 2 lean meat, 1/2 fat