quick cioppino / crusty bread / tuscan dressed greens

 

quick cioppino / crusty bread / tuscan dressed greens

Contents of your meal kit:

shrimp & white fish filets
garlic
diced onion
herb bundle (thyme & rosemary)
tomato paste
red pepper flakes
white wine
diced tomatoes
crusty bread
chopped parsley
tuscan vinaigrette base
mixed greens

Cookware needed: medium to large saucepan with lid, salad bowl

Finishing steps:

  1. Preheat oven to 425.
  2. Heat a small amount of oil in a saucepan over medium heat. Using the flat side of a knife, or the bottom of a flat pan, smash garlic cloves.  Add garlic to pan along with diced onion. Cook 3-4 minutes or until onion is translucent.
  3. While onion and garlic are cooking, remove thyme and rosemary leaves from their stems and then chop.  Add to pan along with tomato paste, and red pepper flakes. Cook 1 more minute.
  4. Add white wine to saucepan and bring to a simmer. Cook for a minute or so to allow alcohol to evaporate, then stir in diced tomatoes and water (see notes). Cover and simmer 10 minutes.
  5. Meanwhile, place loaf of bread directly onto rack in oven.  Heat for 3-5 minutes, and then slice for serving.
  6. When cioppino broth has simmered for 10 minutes, taste and add salt & pepper as needed.  Add seafood and parsley all at once, and cover again.  Cook for 2-4 minutes until seafood is cooked through.
  7. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.   If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.

Notes: When recipe calls for water, add 1 cup for 2 portions, 2 cups for 4 portions, 3 cups for 6 portions.