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I first saw this recipe on the Contadina® web site ( , listed as Zesty Cioppino). It sounded tasty, but when I ran an analysis on it, it was far too high in sodium for me (about 1,058 mg sodium per serving). Of course, you must keep in mind, Contadina® does not produce any low- or no-salt added tomato products, although their parent company, Del Monte®, does. Here's a lower carb, lower sodium version of this Italian seafood stew.

(Prep Time: About 45 minutes. Serves 6-8. Nutritional info is based on 7 servings.)

2 tablespoons olive oil
1 cup celery, chopped
1 cup onion, chopped
2 teaspoons garlic, minced
2 cans (14½ oz. each) Del Monte® Diced tomatoes, no salt added
1 can (14½ oz.) chicken broth, low sodium, defatted (I used College Inn® brand)
1 can (6 oz.) tomato paste, no salt added
½ cup dry white wine
2 tablespoons fresh parsley, chopped
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
1½ lbs. fresh clams, scrubbed
1 lb. cod fillets, cut into bite-sized pieces
½ lb. medium shrimp, shelled and deveined

In a large saucepan, heat the oil. Sauté the celery, onion and garlic until tender, about 3-4 minutes. Add the tomatoes with their liquid, broth, tomato paste, wine and herbs. Bring to a boil, then reduce heat, cover and simmer  for about 15 minutes.

Add the clams and fish to the pot, and cook for 5 minutes. Add the shrimp, and cook an additional 2-3 minutes, or until the clams have opened and the shrimp are opaque.

Protein (g)
Cholesterol (mg)
Fat (g)
Carbs (g)
Sodium (mg)

Calories from:

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