Cod Cioppino in Tomato Stew with Toasted Baguette
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Cod Cioppino in Tomato Stew with Toasted Baguette

Cod Cioppino in Tomato Stew with Toasted Baguette

Cioppino, a seafood stew invented in San Francisco, is a rich tomato-based stew filled with the catch of the day. We’re taking advantage of flaky, delicate cod to give this dish finesse. Crusty baguette is the perfect vehicle for soaking up the broth!


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

Total Time45 minutes
Prep Time


serving amount

¼ ounce


1 unit

Yellow Onion

1 unit

Green Bell Pepper

1 unit

Veggie Stock Concentrate

2 clove


1 teaspoon

Dried Oregano

1 teaspoon

Chili Pepper

1 can

Whole Peeled Tomatoes

1 unit


(Contains Soy, Wheat)

12 ounce

Cod Fillets

(Contains Fish)

Not included in your delivery

1 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories456 kcal
Energy (kJ)1908 kJ
Fat8 g
Saturated Fat0 g
Carbohydrate52 g
Sugar0 g
Dietary Fiber7 g
Protein39 g
Sodium573 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.



Preheat the oven to 400 degrees. Halve, core, and remove the white ribs from the bell pepper, then finely dice. Halve, peel, and finely dice the onion. Mince or grate the garlic. Finely chop the parsley, reserving a few leaves for garnish.


Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the onion, bell pepper, oregano, and red chili flake (to taste) to the pan and cook, tossing, 6-7 minutes, until slightly caramelized. Add the garlic and parsley to the pan and cook an additional 2-3 minutes.

Simmer the stew

Add the entire can of whole tomatoes into the pan. Using a wooden spoon, break up the tomatoes until the sauce is almost smooth. Simmer for 12-15 minutes over medium heat.

Toast the baguette

Meanwhile, thinly slice the baguette on a diagonal. Place the slices on a baking sheet and place in the oven to toast for 5 minutes.

Poach the cod

Once the sauce has simmered for 12-15 minutes, taste and season with salt and pepper. Season the cod on all sides with salt and pepper, then place into the sauce, partially submerged. Cover and cook until the cod is flakey and opaque, 5-7 minutes.


Spoon the tomato stew into bowls and top each with a piece of cod. Garnish with the reserved parsley leaves. Serve with the baguette toasts for dipping and enjoy!

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