In other news, I had this on my website before…but saying the photo was bad is an understatement haha. It was just terrible, with my cell phone, and a flash, didn’t even look like soup haha. Back in the day before I had a camera, and clearly before I had eyes. So we had “girls night” at my friends last night, and I brought Caprese Salad and Cioppino. Yummy! So I took that opportunity to take a new photo and update the recipe a bit.
Side note, how pretty is my serving bowl?! It is Tiffany & Co. and I got it from Nove, Italy at the ceramic manufacturer for 25 euro. Awesome deal if you ask me!
Here is the recipe for this Italian Seafood Soup, its really good, you should definitely try it!
3 Tbsp Organic Grass Fed Butter or Kerry Gold
1/4 cup Extra Virgin Olive Oil
2 Onions, sliced thin
5 Garlic Cloves, minced or pushed through garlic press
1/2 cup Fresh Parsley
2 cans of Diced Tomatoes
1/4 cup Tomato Paste
3 cups Chicken Broth
1 cup Fish Broth OR Clam Juice
2 Bay Leaves
1 Tbsp Basil
1 tsp Thyme
3 sprigs Fresh Oregano (or 1 tsp dried)
1-1/2 cups White Wine such as Pinot Grigio
1-1/2 lbs Large Shrimp, cleaned and shell removed
1-1/2 lbs Bay Scallops
15 Small Clams, cleaned
1-1/2 lbs White Fish, I used Halibut but you can use Cod or any white fish you prefer
Heat a large stock pot over medium heat, and add the butter and olive oil.
Once the butter is melted, add the thin sliced onions, garlic and parsley. Stir to combine, and cook until the onions are tender and become translucent, about 10 minutes.
Add in the tomato paste, and stir to coat the onions. Cook this for another 5-8 minutes until the paste turns a little more orange instead of bright red.
Add the tomatoes to the pot with the chicken broth, fish broth, wine, bay leaves, basil, thyme and oregano. Bring to a boil, then lower the heat to a simmer, and cook for about 35-40 minutes. The broth will reduce down a bit.
Once the broth has had time to come together and reduce a little bit, add in the clams and mussels. Once they start to open, add the shrimp, scallops and white fish. Cook another 7-10 minutes until the fish is flaky and the shrimp is pink.
You can serve with grated parmesan cheese (if you eat cheese).
Recipe makes 10 small servings, 8 large servings
Each serving for 10 is 9 carbs
Each serving for 8 is 11 carbs