Keto Seafood Stew

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Keto Seafood Stew

This is a rustic peasant fish stew made famous in San Francisco with roots from Liguria, Italy. This version is easy to throw together as most of the ingredients are canned or frozen! But don't pass up an opportunity to sub fresh seafood when available! So simple yet so satisfying.

Print Recipe

Prep Time 8 5

Cook Time 25

Total Time 30

Servings: 8

Cuisine: Italian

Calories: 179

Ingredients Equipment Method Nutrition Video

Ingredients

4 oz Pancetta (diced)
1 ¼ cup onion (chopped)
2 tbs garlic (minced or grated)
1 ½ tsp fennel seeds
4 tsp dried basil
2 cups tomato puree
2 bottles clam juice
1 cup white wine (Optional)
1 can clams
8 oz crabmeat
1 lb shrimp (large, peeled and deveined)
basil, fresh (chiffonade, to taste)
2 tbs olive oil (if needed)

Equipment

1 Dutch oven

Method

In a dutch oven, over medium heat, brown pancetta till some of the fat has rendered. Add a tbs or 2 of olive oil if it seems too dry. Add onion, garlic, oregano and fennel seeds and sauce till onion is tender, about 8 minutes.
Add tomatoes, clam juice, wine wine if using and liquid drained from canned clams. Increase heat and boil until slightly thickened, about 15 minutes
Add clams, shrimp and crabmeat. Reduce and simmer for 5 minutes
Stir in basil if using. Season with salt and pepper to taste and serve.