Fisherman's Shrimp Cioppino
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Fisherman's Shrimp Cioppino

Fisherman's Shrimp Cioppino

with Pickled Apple Salad and Garlic Bread

Cioppino (pronounced “chee-oh-peeno”), sometimes known as “fisherman’s stew,” is a classic Italian-American soup that hails from San Francisco. If you’ve ever had the chance to try it, you know that the broth is the most important part. It’s both rich and light, which makes for a can’t-put-your-spoon-down type of eating experience. If you haven’t tried’s your chance! Either way, prepare for a flavor explosion. Our take is weeknight-friendly (i.e. doesn’t take hours) and features a bounty of tender shrimp. On the side, there’s warm garlicky ciabatta for sopping up every last drop of that broth, and a green salad with pickled apple and crispy Parmesan frico. Once bite and you’ll be hooked (line and sinker).


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time


serving amount

1 unit

Red Onion

1 unit


1 unit


3 unit


1 unit


¼ ounce


2 clove


14 ounce

Diced Tomatoes

1 unit

Ciabatta Bread

(Contains Soy, Wheat)

1 teaspoon

Chili Flakes

1 unit

Seafood Stock Concentrate

(Contains Fish, Shellfish)

1 tablespoon

Italian Seasoning

10 ounce


(Contains Shellfish)

¼ cup

Parmesan Cheese

(Contains Milk)

2 ounce

Mixed Greens

Not included in your delivery

1 teaspoon

Vegetable Oil

1 tablespoon

Olive Oil

2 tablespoon


(Contains Milk)

¼ teaspoon





Nutrition Values

/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate56 g
Sugar22 g
Dietary Fiber11 g
Protein30 g
Cholesterol260 mg
Sodium2350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Large Pan
Medium Bowl
Small Bowl
Baking Sheet



Preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and thinly slice onion. Peel and finely chop carrot. Finely chop celery. Zest and quarter lemon (quarter both lemons for 4 servings) Halve, core, and dice half the apple into ½-inch pieces (dice whole apple for 4). Rinse and pat shrimp dry with paper towels.

Pickle Apple and Cook Veggies

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.

Make Broth

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.

Prep Garlic Bread

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.

Make Frico and Toast Bread

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.

Finish and Serve

Add shrimp, half the parsley, and as much lemon zest as you like to broth. Simmer until shrimp is cooked through, 3-4 minutes. Season with salt and pepper. To bowl with pickled apple, add mixed greens, frico, a drizzle of olive oil, salt, and pepper; toss to coat. Divide cioppino between bowls. Garnish with remaining parsley and chili flakes to taste. Serve with salad, garlic bread, and remaining lemon wedges on the side.