Shrimp & Scallop Cioppino
with Garlic Toast & Parsley
This savory stew was created in the 1800s by Italian-American fishermen in San Francisco. Any leftovers from the day’s seafood catch were simmered together with tomatoes and wine to create a warming braise. 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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
2 unit
Tomato
2 clove
Garlic
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
¼ ounce
Parsley
1 unit
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
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion. Finely dice tomatoes. Peel and 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 softened and fragrant, 2-3 minutes.
• Stir in seafood stock concentrate, chicken stock concentrate, vinegar, and 2½ 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, in a small microwave-safe bowl, combine remaining garlic, 2 TBSP butter (4 TBSP for 4 servings), and a pinch of salt. Microwave until butter melts, about 30 seconds. • Place ciabatta, cut sides up, on a baking sheet; 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.
Shrimp are fully cooked when internal temperature reaches 145°.
Scallops are fully cooked when internal temperature reaches 145°.
