Shrimp and Portuguese Sausage Cioppino (seafood stew)

Featured in the Honolulu Star-Advertiser on April 10, 2013.



Shrimp and Portuguese Sausage Cioppino (seafood stew)

  • 1/4 cup olive oil
  • 1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
  • 4 cloves garlic, peeled and smashed
  • 1 large shallot, peeled and chopped
  • 1 teaspoon kosher salt, divided as noted below
  • 1/2 teaspoon fresh ground black pepper, divided as noted below
  • 1 (10 ounce) package spicy Portuguese sausage, casing removed
  • 3 cups low-sodium chicken broth
  • 1/4 cup tomato paste
  • 1 bay leaf
  • 1 pound large shrimp, peeled and deveined
  • 1 (15-ounce) can cannellini beans (or white bean of choice), rinsed and drained
  • 1 cup fresh basil leaves, chopped
  • 1 tablespoon chopped fresh thyme leaves


  1. In a large saucepan, heat the oil over medium-high heat.
  2. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  3. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes.
  4. Add the sausage and break into 1/2-inch pieces with a wooden spoon.
  5. Cook until brown, about 5 minutes.
  6. Scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
  7. Stir in the chicken broth, tomato paste, and bay leaf.
  8. Bring to a simmer, cover, and cook for 10 minutes.
  9. Add the shrimp, beans, basil, and thyme.
  10. Uncover and simmer until the shrimp are pink and cooked through, about 4 minutes.
  11. Remove the bay leaf and discard.
  12. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  13. Ladle into soup bowls and serve with crusty sour dough bread.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
550 calories, 34 g fat, 9 g saturated fat, 200 mg cholesterol, greater than 2000 mg sodium, 28 g carbohydrate, 8 g fiber, 4 g sugar, 32 g protein


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