Cioppino vs. Bouillabaisse vs. Seafood Chowder: Low Carb Soups

Cioppino, Bouillabaisse, and seafood chowders are three “seafood stews” that are often confused, as they are quite similar in ingredients and cooking methods. There are some nuanced differences, however, mostly around the type of fish used and several regionally-based distinctions. If you don’t have access to fresh seafood, flash-frozen seafood can stand in without a loss of flavor or texture.

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Distinctions between Cioppino, Bouillabaisse, and Seafood Chowder

Cioppino

Cioppino is a homey seafood stew thought to have been created by West Coast (specifically San Francisco) Italian immigrants, with a rich tomato base as its primary broth. 

The seafood that goes into cioppino generally has a regional focus, integrating ingredients like Dungeness Crab in San Francisco or lobster in Maine. 

Particular seafood ingredients tend to be the “catch of the day”,  but one thing is certain…cioppino includes a massive amount of fish. 

And, while the type of fish on any given day might include mussels, clams, crab legs, scallops, halibut, or shrimp, the addition of some form of firm-fleshed white fish is a constant. 

Other ingredients often seen in cioppino include red wine, onions, garlic, parsley, and basil.

Seafood and fish are an integral part of the Pesco Mediterranean Diet. This article will fill you in on the details of the Pesco Mediterranean Diet to see if it might be something you want to try.

Bouillabaisse

Bouillabaisse is a hearty French fish stew, similar to cioppino but further characterized by the addition of saffron. 

The broth is also a distinguishing factor between cioppino and bouillabaisse.  While cioppino has a true tomato base, bouillabaisse has a white (fish stock) base with some tomatoes thrown in. 

To get technical, an “authentic” bouillabaisse cannot be made outside of Provence because it must include Provence’s indigenous scorpion fish.  In the States, a snapper or sea bass is frequently used as a substitute for scorpion fish. 

Other ingredients often seen in a bouillabaisse include white wine, potatoes, fennel, and orange peel.

This recipe for a French Bouillabaisse stew is excellent, low-carb, and not difficult to make.

Seafood and fish are an integral part of the Pesco Mediterranean Diet. This article will fill you in on the details of the Pesco Mediterranean Diet to see if it might be something you want to try.

Seafood Chowder

Much of the seafood in cioppino and bouillabaisse is served in the shell, requiring special utensils (i.e., crab cracker, bibs). 

The beauty of a seafood chowder is that it is often made with whitefish instead of shellfish, requiring only a large spoon and a chunk of good crusty bread to sop up the broth. 

Often a seafood chowder will include heavy cream in the broth along with the fish stock, and almost always, a chowder will include potatoes. 

The type of seafood included in a chowder is the cook’s choice, but you see smoked salmon more frequently in a chowder than in a cioppino or bouillabaisse.

The Key to “Authentic” Cioppino, Bouillabaisse, or Seafood Chowder

There is no “right way” to make these fish stews, but there are two keys to making all of these seafood stews taste “great”:

1. A good fish stock
2. Not overcooking the seafood 

Spices are negotiable and are all over the board, so the seasoning is going to vary according to regional or household preferences.

West Coast Low Carb Cioppino

This recipe for an equisite cioppino is slightly adapted from a dish served at a popular West Coast restaurant called Mothers’ Bistro. It is made with prepared pasta sauce and can be made with fresh seafood or quality flash-frozen seafood.

4.80 from 10 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Servings 4

Calories 424

Author Dorothy Stainbrook

Equipment

• Dutch oven Or large stockpot

Ingredients

1x2x3x

• 1 tablespoon olive oil
• ½ teaspoon red pepper flakes
• 5 garlic cloves minced
• 3 cups clam juice can be bottled clam juice
• 26 ounces pasta sauce pre-made (compare nutritional label for sugar content)
• ½ cup parsley finely chopped
• ½ teaspoon basil chopped, can be omitted if not fresh basil
• ½ teaspoon dried thyme
• ¼ teaspoon fennel seed freshly ground
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 pound mussels can be frozen
• ½ cup dry white wine
• 1 pound whitefish (cod, snapper, sea bass, etc.), cut into bite size pieces
• 1 pound uncooked medium shrimp
• crab or other shell-fish optional
• 2 lobster tails optional
• 2 cups fresh spinach torn into large pieces

Instructions

 

• Heat oil in a Dutch oven (or large pot) over medium-high heat. Add pepper flakes and garlic and saute quickly (about 30 seconds). Stir in clam juice to deglaze and add next seven ingredients (pasta sauce through salt & pepper).
  1 tablespoon olive oil, 1/2 teaspoon red pepper flakes, 5 garlic cloves, 3 cups clam juice, 26 ounces pasta sauce, 1/2 cup parsley, 1/2 teaspoon basil, 1/2 teaspoon dried thyme, 1/4 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon black pepper
• Reduce the heat, cover the pot, and simmer over low heat (taste for desired depth of flavor to determine when to stop simmering – it can be anywhere from 30 minutes to 3 hours).
• Add mussels. Cover and cook over medium heat about 4- 5 minutes, or until shells open (discard any unopened shells). Add wine and rest of fish and simmer 5 minutes or until fish is done (do not overcook!).
  1 pound mussels, 1/2 cup dry white wine, 1 pound whitefish, 1 pound uncooked medium shrimp, crab or other shell-fish, 2 lobster tails
• Stir in spinach to the hot stew to soften, and serve with a crusty French Bread or other robust bread.
  2 cups fresh spinach

Notes

Additions or Substitutions:

Other ingredients often seen in cioppino include red wine, onions and garlic, parsley and basil.

 

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Nutrition

Calories: 424kcalCarbohydrates: 33gProtein: 49gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 216mgSodium: 1829mgPotassium: 1380mgFiber: 4gSugar: 11gVitamin A: 3583IUVitamin C: 44mgCalcium: 151mgIron: 5mg

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