I was looking through my note pads for a dish I could make with a little adjustment to make it KETO and I came across this recipe I had been working up over the past few years. This is one of my favorite dishes to make due to it has all my favorite seafood in it: Mussels, Clams, Squid, and Scallops: oh and shrimp but I sort of indifferent when it comes to shrimp I see them more as a filler that adds a bit of firm texture to the dish.
Now the traditional recipe I based this off of also has white fish in the recipe like cod or hake, but then I feel the dish goes more to being a Bouillabaisse the Cioppino when you add the fish verse the shellfish (my opinion). Also when I make a Bouillabaisse I sweat the aromatics in butter verse in a Cioppino I sweat them in olive oil.
This recipe serves 6
1 lb of mussels, cleaned and prepped
1 lb of Little Neck or Rock clams, cleaned and prepped
1/2 lb of squid, cleaned and bodies cut into 1/2 inch rings
1/2 lb of sea scallops, medium to small in size
1/2 lb of shrimp, peeled, deveined, and leave the tails on (save the shells)
1 cup of dry vermouth
1 cup of seafood stock
1 cup of tomato juice - unsalted
1 cup of cipollini onions, rough chopped
1 15oz can of fire-roasted tomatoes, check to make sure no sugar has been added
3 stalks of celery, diced, small
1/4 cup of fresh Italian parsley, chopped and stems removed
1/4 cup of fresh Basil, chopped and stems removed
1 lemon juiced
4 cloves of garlic, thinly sliced
3 tablespoons of olive oil
3 tablespoons of fresh oregano, minced
1 tablespoon tomato paste
1 teaspoon of sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
Place shrimp shells in a cheesecloth bag and set aside.
In a large deep skillet or Dutch oven, place on medium heat, add the olive oil. Once the oil is warm add onions, celery, and garlic, reduce heat, cover and simmer for 10 to 15 minutes. Note: Once you add the ingredients and the oil sizzles it was too hot, you want to sweat the ingredients not brown them.
Next add the red pepper flakes, salt, black pepper, tomato paste, lemon juice, and the roasted tomatoes, and stir until warm.
Now add the vermouth, stock, and tomato juice, bring to a boil, reduce heat, add shrimp bag, cover and simmer for 20 minutes. Remove shrimp bag and add half the parsley and basil, and all of the oregano, stir and let simmer for an additional minute.
Time for the shellfish, add the mussels and the clams, increase heat, and cover. Every one two two minutes, stir the contents to bring the bottom to the top. Once most of the mussels and clams open (95%), add the remaining seafood, stir to submerge most of the new seafood, cover and turn off the heat, and let sit for 10 minutes.
Add the remaining parsley and basil, toss and serve.
Usually, this is served with a garlicky toasted bread, but if you are doing Keto skip the bread.
The Breakdown (approx)
Per serving - Carbs 8 to 24†, Fiber 1g, Fat 13g, Protein 61g, calories 475 to 550†
†: if you finish all the broth