Shrimp & Scallop Cioppino
with Garlic Toast & Parsley
- Soy
- Wheat
- Fish
- Shellfish
- Milk
This Italian-American stew was originally created in the 1800s by fishermen in San Francisco. If there were any leftovers from the day’s seafood catch, they were simmered together with tomatoes and wine to create a warming stew. Our version features shrimp and scallops in a Tuscan-style tomato broth, with garlic butter toast on the side for dipping. Cioppino is designed with sharing in mind, so reel your friends in with this savory dish that’s sure to have everyone hooked!
Ingredients
1 unit
Yellow Onion
2 unit
Roma Tomato
2 clove
Garlic
1 unit
Ciabatta Bread
(Contains: Soy, Wheat)
¼ ounce
Parsley
1.5 ounce
Tomato Paste
1 tablespoon
Tuscan Heat Spice
1 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
1 unit
Chicken Stock Concentrate
5 teaspoon
White Wine Vinegar
10 ounce
Shrimp
(Contains: Shellfish)
10 ounce
Scallops
(Contains: Shellfish)
Not included in your delivery
2 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion. Finely dice tomatoes. Mince garlic. Finely chop parsley leaves and stems. Halve ciabatta.
• Heat a large drizzle of oil in a large pot over medium-high heat. Add onion, a pinch of salt, and pepper. Cook, stirring occasionally, until softened, 3-5 minutes. • Add tomatoes, tomato paste, Tuscan Heat Spice, half the garlic, and half the parsley. Cook, stirring occasionally, until soft and fragrant, 2-3 minutes.
• Stir in seafood stock concentrate, chicken stock concentrate, white wine vinegar, and 2 1⁄2 cups water (4 cups for 4 servings) to pot with veggies; season with 1 tsp salt (2 tsp for 4) and pepper. Bring to a boil, then reduce heat to medium; simmer until slightly thickened, 8-10 minutes.
• Meanwhile, place remaining garlic, 2 TBSP butter (4 TBSP for 4 servings), and a pinch of salt in a small microwave-safe bowl. Microwave until butter is melted, about 30 seconds. • Place ciabatta, cut sides up, on a baking sheet and brush cut sides with garlic butter. Toast on top rack until crisp and golden, 5 minutes. Slice each ciabatta half on a diagonal to create triangles.
• Rinse shrimp and scallops under cold water, then pat dry with paper towels. • Add shrimp to pot with stew; simmer until opaque and cooked through, 3-4 minutes. • Add scallops; simmer until opaque and cooked through, 1-2 minutes more. Remove pot from heat. Season with salt and pepper.
• Divide cioppino between bowls. Garnish with remaining parsley. Serve with garlic toast on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, flavorful broth; some found it spicy, so adjust seasoning to taste 🌶️.
- Ease of prep: Quick and simple to prepare, with results that taste like they've been simmering all day.
- Suggestions: Consider adding rice, pasta, or extra vegetables for a heartier meal; reduce liquid for a thicker stew.
- Portions: Generous seafood servings; some found it filling while others wanted more substance.
- Seafood quality: Most praised the fresh, tender seafood; a few noted issues with scallop texture.
Reviews from our home cooks
This meal was the best one we've had! The flavors blended wonderfully and the texture of the shrimp and scallops was perfect. My husband asked that we get this recipe every time it's offered! :) There was nothing that we didn't like!
There were so many shrimp and scallops, and the recipe was the perfect amount of spice and savory. This is going to me a common meal in our house.
Excellent!!! We loved the ciopinno. The seafood portions were perfect with nice, large pieces of both the shrimp and scallops. The flavors were perfect and it was a great dinner on a chilly evening.
It was a teeny runny, but the flavor and the garlic toast was delicious. I cut my shrimp and scallops into smaller bites. It seems like this would have worked with spaghetti also. I LOVED it.
A nice change of pace for me. The shrimp and scallops were tender and the blend of ingredients made this super tasty! I only wish the serving sizes were larger, because I could have eaten both portions!
This is a terrific dinner. Fairly easy to make as long as you do all prep work first. There is so much shrimp and scallops that we save half for another dinner. Really tasty.
This is absolutely one of our most favorites. My husband used to order this when we went to a certain restaurant. Now he waits for the cioppino to come in rotation so it can be one of our meals. Super flavor!!
This was delicious! I would totally order this again. Rich and bold flavor with good quality shrimp and scallops.
Scallops and shrimp were very fresh. Hard to find this dish outside of San Francisco so it was a treat.
Decrease water to 1 1/2 cups. Shrimp and scallops can be cooked together at the same amount of time with no need to stagger. Use full packet of Tuscan seasoning even if for 2 otherwise the water diminishes the flavoring.
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