Shrimp & Scallop Cioppino

🥘 Ingredients

• butter
  4 tbsp
• chicken stock concentrate
  2 unit
• ciabatta
  2 unit
• cooking oil
  2 tsp
• garlic
  4 clove
• parsley
  1 unit
• roma tomatoes
  2 unit, 2
• scallops
  10 oz
• seafood stock concentrate
  2 unit
• shrimp
  10 oz
• tomato paste
  3 oz
• tuscan heat spice
  2 tbsp
• white wine vinegar
  1 tsp
• yellow onion
  2

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and thinly slice yellow onion . Finely dice roma tomatoes . Mince garlic . Finely chop parsley leaves and stems from parsley . Halve ciabatta .

   yellow onion: 2, roma tomatoes: 2, garlic: 4 clove, parsley: 1 unit, ciabatta: 2 unit
2. 

   2

   Heat a large drizzle of oil in a large pot over medium-high heat. Add cooking oil too? Wait. Add yellow onion and a pinch of salt and pepper; cook, stirring, until softened, 3-5 minutes ⏱️ 4 minutes . Add roma tomatoes , tomato paste , tuscan heat spice , half the garlic , and half the parsley . Cook, stirring, until soft and fragrant, 2-3 minutes ⏱️ 3 minutes .

   cooking oil: 2 tsp, yellow onion, roma tomatoes: 2 unit, tomato paste: 3 oz, tuscan heat spice: 2 tbsp, garlic, parsley
3. 

   3

   Stir in seafood stock concentrate , chicken stock concentrate , white wine vinegar , and 2 1/2 cups water (4 cups for 4 servings) with vegetables. Season with 1 tsp salt (2 tsp for 4) and pepper. Bring to a boil. Once boiling, reduce heat to medium; simmer until slightly thickened, 8-10 minutes ⏱️ 10 minutes .

   seafood stock concentrate: 2 unit, chicken stock concentrate: 2 unit, white wine vinegar: 1 tsp
4. 

   4

   Meanwhile, place remaining garlic , 2 TBSP butter (4 TBSP for 4 servings), and a pinch of salt in a small microwave-safe bowl. Microwave until butter melts, about 30 seconds ⏱️ 30 seconds . Place ciabatta, cut sides up, on a baking sheet and brush cut sides with garlic butter. Toast on top rack (second from top?) until crisp and golden, 5 minutes ⏱️ 5 minutes . Cut each ciabatta half diagonally to create triangles.

   garlic, butter: 4 tbsp
5. 

   5

   Rinse shrimp and scallops under cold water, pat dry with paper towels. Add shrimp to pot with stew; simmer until opaque and cooked through, 3-4 minutes ⏱️ 4 minutes . Add scallops; simmer until opaque and cooked through, 1-2 minutes more ⏱️ 2 minutes . Remove pot from heat. Season generously with salt and pepper.

   shrimp: 10 oz, scallops: 10 oz
6. 

   6

   Divide cioppino between bowls. Garnish with remaining parsley . Serve garlic toast on the side.

   parsley