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

Soy-Free, Dairy-Free, Gluten-Free, Paleo

2 Servings, 300 Calories/Serving

20 Minutes

If you’re looking for a rich and tomatoey seafood stew, this classic Italian-American dish from San Francisco is just the ticket.

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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
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 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
  • 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

Nutrition per serving

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.


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

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

In a medium [large] sauce pot over medium-high heat, warm 2 tablespoons [3 TBL] 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. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the tomatoes are softened, 3 to 4 minutes.
While the cioppino cooks, prepare the seafood.


Prep the seafood; finish the cioppino

Prep and cook instructions are almost identical for all seafood options.
  • 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.
To the pot with the tomato mixture, add the seafood and cook, stirring occasionally, until firm and cooked through, 1 to 2 minutes for shrimp, 2 to 4 minutes for halibut. Working in batches if needed, stir in the spinach and all but 1 tablespoon [2 TBL] parsley and cook until the spinach is just wilted about 1 minute. Remove from the heat, discard the bay leaf, and season to taste with salt and pepper.


Transfer the cioppino to individual bowls, garnish with the remaining parsley, and serve.
Kids Can!
  • Strip the parsley leaves; measure the parsley.
  • Measure the water for the cioppino.
  • Time the cooking.
  • Garnish with the parsley.