There is no place I love more than San Francisco, and no food I love more than seafood, so this recipe, which literally takes less than 10 minutes to make, is truly a no-brainer for me! AND, since it’s nice and chilly outside (a la SF), it is the PERFECT time of year to enjoy a hot, hearty bowl of soup!

From Wikipedia:

Cioppino is a fish stew originating in San Francisco. It is considered an Italian-American dish, and is related to various regional fish soups and stews of Italian cuisine.[1] Cioppino is traditionally made from the catch of the day, which in the dish’s place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish. The seafood is then combined with fresh tomatoes in a wine sauce, and served with toasted bread, either sourdough or baguette.

Cioppino was developed in the late 1800s by Italian fishermen who settled in the North Beach section of San Francisco, many from Genoa, Italy.[2][3] Originally it was made on the boats while out at sea and later became a staple as Italian restaurants proliferated in San Francisco. The name comes from ciuppin, a word in the Ligurian dialect of the port city of Genoa, meaning “to chop” or “chopped” which described the process of making the stew by chopping up various leftovers of the day’s catch.

My Cioppino recipe is a modification to a recipe I discovered via Hungry-Girl’s email newsletter. Her recipe was good, but I felt it good be better, and more flavorful. This is NOT your traditional Cioppino recipe – it’s made with already prepared ingredients to save you both time and money. It’s also really healthy – low calorie, low carb,  and high protein!

Easy Cioppino

Ingredients

• 2 cans Amy’s low in sodium Chunky Tomato Bisque
• 1 can whole (or chopped) baby clams (about 7oz)
• 1 4oz can shrimp (tiny or medium – your call!)
• 1 4oz can crab meat
• I used Bumblebee for all three seafood ingredients
• 2 tbsp fresh (or dried) basil
• garlic powder, onion powder, sea salt  and red pepper flakes

Too seafoody for you? Cut out the crab and just use shrimp and clams!

Prep

• Add both cans of soup to a pot on medium heat
• Open and drain all canned seafood; add seafood to soup and stir gently
• Add basil and additional seasonings to taste. I didn’t provide exact measurements because I always add to taste, and I ALWAYS use more garlic than most other people do!

Serve

Makes 4 cups of soup. Serve your cioppino with some little oyster crackers, or maybe some club crackers. It’s gonna be yummy with our without them though!

Just the Nutrition Facts, Ma’am
Nutrition facts calculated using the My Fitness Pal recipe builder. Information provided is approximate, not exact.

Calories: 207
Carbs: 24
Fat: 4
Fiber: 3
Protein: 18
Sodium: 901

Without Crab Meat

Calories: 187
Carbs: 24
Fat: 4
Fiber: 3
Protein: 13
Sodium: 771