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:
- Preheat oven to 425.
- 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.
- 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.
- 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.
- Meanwhile, place loaf of bread directly onto rack in oven. Heat for 3-5 minutes, and then slice for serving.
- 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.
- 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.