Seafood Cioppino w/ Shrimp and Scallops (Fisherman’s Stew) for 2
Cioppino dates back to the 19th century when Italian immigrants in San Francisco turned the catch of the day into one-pot meals and swabbed the bowl with sourdough bread. Jay’s version calls for an abundance of scallops, shrimp, clam broth, stewed tomatoes, potatoes, onion, garlic, celery, carrots, and fresh herbs — cooked altogether until bursting with flavor. As a bonus, we’re including four ciabatta rolls to soak up every last morsel.
“Shout out to Jay’s Gourmet this week for their delicious cioppino!!! We have always been very happy but this week was phenomenal. Bravo!!!” – Amy K.
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