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Spanish Cioppino Seafood Supreme

Low Fat

Spanish Cioppino Seafood Supreme Recipe

  • Global Inspired
  • Low Calorie
  • Stovetop
  • Flavor Infusions
  • 45 Minutes or More
  • Low Fat
  • Seafood
Spanish Cioppino Seafood Supreme
  • Servings
  • Prep
  • Cook
  • Total
  • Salty


About This Dish

Seafood lovers cherish this fisherman’s delicacy. Our recipe calls for all your favorites, including clams, bay scallops, shrimp, and white fish—all served in a rich soup that’s made with Spanish-style rice, chicken stock, and clam juice.


  • 3 tablespoons extra virgin olive oil
  • 1 cup sliced celery
  • 1 cup chopped onions
  • 2 teaspoons minced garlic (4 cloves)
  • 3½ cups low-sodium chicken stock
  • 2 (8-ounce) jars clam juice
  • 1 (14½-ounce) can diced roasted tomatoes (or fire-roasted tomatoes)
  • 1 cup UNCLE BEN’S® Flavor Infusions Spanish Style
  • 1 teaspoon dried Tuscan seasoning (or favorite mixed herb seasoning)
  • 2 bay leaves
  • ½ pound clams, scrubbed
  • ½ pound bay scallops
  • ½ pound shrimp (28 to 32 count), shelled and deveined
  • ½ pound white fish, cut into 2-inch pieces
  • Option: Chopped parsley


  1. In a Dutch oven, heat olive oil over medium-high heat. Add celery, onions, and garlic.
  2. Cook, stirring occasionally, until onion is slightly softened (about 5 minutes).
  3. Add remaining soup ingredients; cover and bring to a boil (about 10 minutes).
  4. Reduce heat to medium low, and cook for 10 minutes.
  5. Add clams and cook for 5 minutes.
  6. Add remaining seafood and continue cooking until shrimp just turns pink (about 4 to 5 minutes).
  7. Remove and discard any unopened clams.
  8. Serve in individual bowls and top with chopped parsley. Refrigerate leftovers.


Amount per serving (6 total)

Calories: 350
Total Fat: 11g 17%
Saturated Fat: 2g 10%
Trans Fat: 0g
Sodium: 1250mg 52%
Carbohydrates: 37g 12%
Dietary Fiber: 3g 12%
Sugars: 6g
Protein: 25g
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