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, Carb-Conscious, Lean & Clean, Paleo, Diabetes-Friendly, Mediterranean, Dairy-Free, Gluten-Free

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 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)
  • 2 ounces organic baby spinach or other leafy greens

Nutrition per serving

Calories: 300, Protein: 24g (48% DV), Fiber: 5g (20% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 2g, Saturated Fat: 2g (10% DV), Cholesterol: 200mg (67% DV), Sodium: 700mg (29% DV), Carbohydrates: 19g (6% DV), Total Sugars: 9g, 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.

Instructions

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

Wash produce before use

1

Prep the onion; start the cioppino

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].

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. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the tomatoes are softened, 3 to 4 minutes. While the cioppino is cooking, prepare the seafood.

2

Prep and cook the seafood; finish the cioppino

For shrimp and jumbo shrimp: 

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

 

For halibut: 

  • 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 shrimp, 2 to 4 minutes for halibut. Working in batches if needed, stir in the spinach and cook until just wilted, about 1 minute. Remove from the heat, discard the bay leaf, and season to taste with salt and pepper.

Serve

Transfer the cioppino to individual bowls and serve.

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