Fisherman's Shrimp Cioppino

In a medium bowl, toss diced apple with juice from 1 lemon wedge and ¼ tsp sugar (2 lemon wedges and ½ tsp sugar for 4 servings). Roughly chop parsley. Mince garlic. Heat a large drizzle of olive oil in a large pan over medium heat. Add onion, carrot, and celery; season with salt and pepper. Cook until softened, 4-5 minutes.

Add half the garlic, 2 tsp Italian Seasoning (4 tsp for 4 servings), and a pinch of chili flakes to pan with veggies. Cook until fragrant, 30 seconds to 1 minute. Add stock concentrate, tomatoes, 1½ cups water, and juice from 2 lemon wedges (3 cups water and 4 lemon wedges for 4); season with salt (we used 1 tsp) and pepper. Bring to a boil, then reduce heat to medium. Simmer until slightly reduced, 8-10 minutes.

Meanwhile, place remaining garlic and 2 TBSP butter (4 TBSP for 4 servings) in a small, microwave-safe bowl. Microwave until just softened, 10-15 seconds. Season with salt and a pinch of chili flakes, if desired. Halve ciabatta; spread cut sides with garlic butter.

Lightly oil a baking sheet. Sprinkle Parmesan into two 3-inch-wide circles (four circles for 4) onto prepared sheet. Bake on top rack until cheese is melted and crispy at the edges, 5-7 minutes. Let frico cool for 1 minute on sheet, then transfer to a paper-towel-lined plate. Once cool enough to handle, break into bite-sized pieces. Place ciabatta, cut sides up, on the same baking sheet. Bake on same rack until golden brown, 5-7 minutes. Halve on a diagonal.