Easy Cioppino Stew

Happy Savory Sunday, my friends! I hope you had a wonderful Valentine’s Day weekend. I absolutely loved seeing you pictures through Instagram, Twitter, and Facebook of all your LCK creations! It makes my heart happy to hear that you guys have success with my recipes and that it makes your transition to a clean eating, allergy-free lifestyle just a bit easier!


I made this recipe for Mike and I earlier in the week as an easy weeknight meal (yes, actually easy!), with no intention to photograph it. The life of a food blogger in the Winter months means not being able to photograph at night (unless using artificial lighting). So when we both tried it and nearly ate the entire batch in one sitting I knew I had to share it with you guys! I also knew that meant making another batch later into the week (fine by me), so I could catch some natural light. Perfect. We loved it both times. Traditional Cioppino Stew often times has mussels and clams, which you can definitely feel free to add in!

Easy Cioppino Stew

Easy Cioppino Stew

Easy Cioppino Stew

Preparation 5 min 2017-08-20T00:05:00+00:00 Cook Time 25 hr 2017-08-20T00:00:00+00:00


  • 1 or 2 organic chicken chorizo links, removed from casing and finely diced/ground
  • 1/2 lb. fresh fish (cod, wild salmon- up to you!)
  • 2 cups fresh bay scallops
  • 15 pre-cooked shrimp (wash and remove tails)
  • 1 15 oz. can organic diced tomatoes
  • 2 cups chicken stock
  • 1 tbsp parsley
  • 1 full lemon
  • 1/4 cup tomato paste
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp fresh basil
  • 1 tbsp Italian Seasoning
  • Optional: 1/2 tbsp Red pepper flakes
  • Freshly cracked pepper, to taste
  • Himalaya sea salt, to taste


1. In a saucepan saute garlic and oil

2. Add in onion and chorizo and let cook for 3-5 minutes, stirring often

3. Add in shrimp, scallops, and fish- let cook for another 5-7 minutes, stirring occasionally

4. Add in chick stock, diced tomatoes, tomato paste, lemon, and seasoning

5. Bring to a boil then reduce heat and let summer for 15 minutes

6. Taste and adjust spices as desired, serve hot

Recipe Notes

  • *I always have a few pieces of fish in the freezer, a bag of shrimp, and a bag of scallops
  • *If seafood is frozen, thaw before placing in the pan
  • *Servings: 4 generous bowls
  • *Amount Per Serving: 1
  • *Calories: 224g
  • *Fat 6g
  • *Carbs 11g
  • *protein 28g


Easy Cioppino StewWhat is your favorite type of soup? What is your go-to easy weeknight meal?

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7 comments on “Easy Cioppino Stew

  • Gabrielle Roberts says:

    I just had to stop on the actual blog and leave my comment also!

    I made this yesterday – my boyfriend had 3 bowls in the first 15 minutes. So, whenever you all decide to make this – I’d double the recipe! I used cod because sometimes salmon is super fishy and to make it spicy I added a couple jalepenos and tons of red pepper flakes.

    This is truly delicious! Soooooo yummy – I’m actually making it again tonight! I’ll be doubling the recipe this time 🙂

  • We made this tonight and it was delicious!! My kids each gobbled a big bowl down, totally empty bowls. I didn’t have chorizo so we used smoked chicken, spinach, and red pepper sausages that I diced small. I also used tilapia fillets. Yum!

  • My boyfriend and I made this over the weekend and served it over rice, it was delicious! We used cod for the fresh fish, and probably wouldn’t use as much Italian seasoning and basil next time, since the ingredients are so good on their own. Perfect for a chilly weekend!


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