Shrimp cioppino with fire-roasted tomatoes and baby spinach

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shrimp cioppino with fire-roasted tomatoes and baby spinach

Shrimp cioppino with fire-roasted tomatoes and baby spinach

Keto-Friendly, Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories

2 Servings, 300 Calories/Serving

20 Minutes

If you’re going to San Francisco, be sure to . . . eat cioppino. Invented by Italian-American fishermen in the 1800s, this rustic stew brims with fresh seafood and zesty spices swimming in a hearty tomato-based broth. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 1 packet vegetable broth concentrate
  • 1 bay leaf
  • Sunbasket San Francisco Bay seasoning (celery seeds - sweet paprika - black pepper - ground mustard)
  • 1 tablespoon tomato paste
  • 1 cup diced fire-roasted tomatoes
  • Seafood options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild jumbo shrimp
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 3 ounces organic baby spinach or other leafy greens

Nutrition per serving

Calories 300, Total Fat 15g (19% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 200mg (67% DV), Sodium 640mg (28% DV), Total Carb. 20g (7% DV), Fiber 5g (18% DV), Total Sugars 10g (Incl. 1g Added Sugars, 2% DV), Protein 24g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the onion and broth; start the cioppino

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • In a small bowl or cup, mix the vegetable broth concentrate with 1 cup [2 cups] warm water and stir to combine.

In a medium [large] sauce pot over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the onion and bay leaf, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Stir in the San Francisco Bay seasoning and tomato paste and cook until fragrant and the tomato paste starts to caramelize, about 1 minute. 

Add the tomatoes, vegetable broth, ½ cup [1 cup] white wine (from your pantry), if using, and ¾ cup [1½ cups] water; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the onion is softened, 3 to 4 minutes. While the cioppino is cooking, prepare the seafood.


Prep and cook the seafood; finish the cioppino

Shrimp and jumbo shrimp: 

  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper. 



  • Pat the fish dry with a paper towel; cut into 1-inch pieces. Season lightly with salt and pepper. 


To the pot with the tomato broth, add the seafood and cook, stirring occasionally, until firm and cooked through, 1 to 2 minutes for regular shrimp, 2 to 3 minutes for jumbo shrimp, 2 to 4 minutes for halibut. Discard the bay leaf. Working in batches if needed, stir in the spinach and cook until just wilted, about 1 minute. Remove from the heat and season to taste with salt and pepper.


Transfer the cioppino to individual bowls and serve.

Kids Can!
  • Measure the onion.
  • Measure the water for the cioppino. 
  • Time the cooking.