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Shrimp & Scallop Cioppino

Shrimp & Scallop Cioppino

with Garlic Toast & Parsley

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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!

Tags:Good Climate Score
Allergens:WheatSoyFishShellfishMilk

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

2 unit

Roma Tomato

2 clove

Garlic

1 unit

Ciabatta Bread

(ContainsWheat, Soy)

¼ ounce

Parsley

1.5 ounce

Tomato Paste

1 tablespoon

Tuscan Heat Spice

1 unit

Seafood Stock Concentrate

(ContainsFish, Shellfish)

1 unit

Chicken Stock Concentrate

5 teaspoon

White Wine Vinegar

10 ounce

Shrimp

(ContainsShellfish)

10 ounce

Scallops

(ContainsShellfish)

Not included in your delivery

2 teaspoon

Cooking Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories580 kcal
Fat21 g
Saturated Fat9 g
Carbohydrate47 g
Sugar8 g
Dietary Fiber3 g
Protein40 g
Cholesterol275 mg
Sodium2500 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Baking Sheet
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• Divide cioppino between bowls. Garnish with remaining parsley. Serve with garlic toast on the side.