Tuscan-Style Seafood Cioppino with Garlic Butter Toast

This rustic seafood stew traces its roots to 19th-century San Francisco, where fishermen would simmer the day’s catch with tomatoes and wine. Our version features tender shrimp and scallops in a Tuscan-spiced tomato broth, finished with a touch of white wine vinegar for brightness. It’s a one-pot meal that feels special enough for company but is simple enough for a weeknight.

Crispy garlic butter toast is the perfect accompaniment for soaking up every last drop of the savory broth. Serve this cioppino family-style and watch it disappear.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

10 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Halve, peel and thinly slice onion. Finely dice tomatoes. Mince garlic. Finely chop parsley leaves and stems. Halve ciabatta.
2. Heat a large drizzle of oil in a large pot over medium-high heat. Add onion, a pinch of salt and pepper. Cook, stirring occasionally, until softened, 3-5 minutes. Add tomatoes, tomato paste, Tuscan Heat Spice, half the garlic and half the parsley. Cook, stirring occasionally, until soft and fragrant, 2-3 minutes.
3. Stir in seafood stock concentrate, chicken stock concentrate, white wine vinegar and 2½ cups water (4 cups for 4 servings) to pot with veggies; season with 1 tsp salt (2 tsp for 4) and pepper. Bring to a boil, then reduce heat to medium; simmer until slightly thickened, 8-10 minutes.
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 is melted, about 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 on a diagonal to create triangles.
5. Rinse shrimp and scallops under cold water, then pat dry with paper towels. Add shrimp to pot with stew; simmer until opaque and cooked through, 3-4 minutes. Add scallops; simmer until opaque and cooked through, 1-2 minutes more. Remove pot from heat. Season with salt and pepper.
6. Divide cioppino between bowls. Garnish with remaining parsley. Serve with garlic toast on the side.

Recipe Tips

FAQ

Can I use other seafood in this cioppino?

Yes, feel free to substitute or add other firm fish like cod, halibut or mussels. Adjust cooking times as needed.

What can I serve instead of ciabatta?

Sourdough or French bread also work well for the garlic toast. Just adjust toasting time as needed.

Is there a substitute for Tuscan Heat Spice?

You can use a mix of dried oregano, thyme, red pepper flakes and a pinch of fennel seeds as a substitute.