In order to bring you the best organic produce, some ingredients may differ from those depicted.
Shrimp cioppino with baby spinach
Gluten-Free, Paleo, Soy-Free, Dairy-Free
2 Servings, 300 Calories/Serving
If you’re looking for a rich and tomatoey seafood stew, this classic Italian-American dish from San Francisco is just the ticket.
In your bag
- 1 organic yellow onion
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 1 bay leaf
- Sun Basket San Francisco Bay seasoning (celery seeds - sweet paprika - black pepper - ground mustard)
- 1 tablespoon tomato paste
- 1 cup diced fire-roasted tomatoes
- 1 cup vegetable broth
- Seafood options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild tail-on jumbo shrimp
- 2 wild Alaskan halibut fillets (about 6 ounces each)
- 1 ounce organic baby spinach or other leafy greens
Calories: 300, Protein: 23g (46% DV), Fiber: 5g (20% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1g, Saturated Fat: 1.5g (8% DV), Cholesterol: 200mg (67% DV), Sodium: 820mg (34% DV), Carbohydrates: 19g (6% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
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.
Wash produce before use
Prep the onion and parsley
- Peel and coarsely chop the onion.
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside 1 tablespoon [2 TBL] for garnish.
Start the cioppino
While the cioppino cooks, prepare the seafood.
Prep the seafood; finish the cioppino
- Rinse the seafood, then drain on a paper-towel-lined plate and pat dry; if using halibut, cut the fish into 1-inch pieces. Season the seafood lightly with salt and pepper.
- Strip the parsley leaves; measure the parsley.
- Measure the water for the cioppino.
- Time the cooking.
- Garnish with the parsley.