Shrimp & Scallop Cioppino

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• chicken stock concentrate
  1 unit
• ciabatta bread
  2 pieces
• cooking oil
  1 tbsp
• garlic
  4 cloves
• parsley
  1 bunch
• roma tomatoes
  2
• salt
• scallops
  10 pieces
• seafood stock concentrate
  1 unit
• shrimp
  10 pieces
• tomato paste
  1 tbsp
• tuscan heat spice
  1 packet
• water
  2½ cups
• white wine vinegar
  1 tbsp
• yellow onion
  1

🍳 Cookware

• large pot
• small microwave-safe bowl
• baking sheet

1. 

   1

   Adjust oven 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. Halve ciabatta bread .

   yellow onion: 1, roma tomatoes: 2, garlic: 4 cloves, parsley: 1 bunch, ciabatta bread: 2 pieces
2. 

   2

   Heat a large drizzle of cooking oil in a large pot over medium-high heat. Add onion, a pinch of salt and black pepper . Cook, stirring occasionally, until softened ⏱️ 4 minutes . Add tomatoes, tomato paste , tuscan heat spice , half the garlic, and half the parsley. Cook, stirring occasionally, until soft and fragrant ⏱️ 2 minutes .

   cooking oil: 1 tbsp, salt, black pepper, tomato paste: 1 tbsp, tuscan heat spice: 1 packet
3. 

   3

   Stir in seafood stock concentrate , chicken stock concentrate , white wine vinegar , and water into the pot with the veggies. Season with 1 tsp salt and pepper. Bring to a boil, then reduce heat to medium. Simmer until slightly thickened ⏱️ 9 minutes .

   seafood stock concentrate: 1 unit, chicken stock concentrate: 1 unit, white wine vinegar: 1 tbsp, water: 2½ cups
4. 

   4

   Meanwhile, place remaining garlic, butter , and a pinch of salt in a small microwave-safe bowl . Microwave until butter is melted ⏱️ 30 seconds . Place ciabatta, cut sides up, on a baking sheet and brush cut sides with garlic butter. Toast on top rack until crisp and golden ⏱️ 5 minutes . Slice each ciabatta half diagonally to create triangles.

   butter: 2 tbsp
5. 

   5

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

   shrimp: 10 pieces, scallops: 10 pieces
6. 

   6

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