Hearty Shrimp Cioppino with Pickled Apple Salad and Garlic Bread

This shrimp cioppino is a quick and flavorful take on the classic San Francisco fisherman’s stew. The broth is rich yet light, packed with tender shrimp and seasoned with Italian herbs and a hint of chili. It’s the kind of soup you can’t stop spooning.

On the side, we serve a crisp green salad with pickled apple and crunchy Parmesan frico, plus warm garlicky ciabatta for sopping up every last drop. One bite and you’ll be hooked.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 unit CeleryView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

14 ounce Diced TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. Halve, peel and thinly slice onion. Peel and finely chop carrot. Finely chop celery. Zest and quarter lemon. Halve, core and dice half the apple into ½-inch pieces. Rinse and pat shrimp dry with paper towels.
2. In a medium bowl, toss diced apple with juice from 1 lemon wedge and ¼ tsp sugar. Roughly chop parsley. Mince garlic. Heat a large drizzle of olive oil in a large pan over medium heat. Add onion, carrot and celery; season with salt and pepper. Cook until softened, 4-5 minutes.
3. Add half the garlic, 2 tsp Italian Seasoning and a pinch of chili flakes to the pan. Cook until fragrant, 30 seconds to 1 minute. Add stock concentrate, tomatoes, 1½ cups water and juice from 2 lemon wedges; season with salt and pepper. Bring to a boil, then reduce heat to medium. Simmer until slightly reduced, 8-10 minutes.
4. Meanwhile, place remaining garlic and 2 TBSP butter in a small microwave-safe bowl. Microwave until just softened, 10-15 seconds. Season with salt and a pinch of chili flakes if desired. Halve ciabatta; spread cut sides with garlic butter.
5. Lightly oil a baking sheet. Sprinkle Parmesan into two 3-inch-wide circles onto prepared sheet. Bake on top rack until cheese is melted and crispy at the edges, 5-7 minutes. Let frico cool for 1 minute on sheet, then transfer to a paper-towel-lined plate. Once cool enough to handle, break into bite-sized pieces. Place ciabatta, cut sides up, on the same baking sheet. Bake until golden brown, 5-7 minutes. Halve on a diagonal.
6. Add shrimp, half the parsley and as much lemon zest as you like to the broth. Simmer until shrimp is cooked through, 3-4 minutes. Season with salt and pepper. To the bowl with pickled apple, add mixed greens, frico, a drizzle of olive oil, salt and pepper; toss to coat. Divide cioppino between bowls. Garnish with remaining parsley and chili flakes to taste. Serve with salad, garlic bread and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

What can I substitute for ciabatta?

Any crusty bread like sourdough or French bread works well.

Can I make this ahead?

The broth can be made a day ahead and refrigerated. Reheat gently and add shrimp just before serving.