Spicy Cioppino
Here's a great, healthy version of a classic Italian dish, Cioppino—enjoy!
Courtesy of Eating Well:
San Francisco's Italian immigrants developed this stew to use the abundant local seafood. We've opted for farm-raised tilapia and scallops, but feel free to experiment with whatever is fresh.
Makes 2 servings, 2 cups each
4 small (1- to 2-inch diameter) red potatoes, quartered
2 tablespoons extra-virgin olive oil, divided
1 tilapia fillet, diced (about 5 ounces)
4 ounces dry bay scallops (see Note), patted dry
1 small sweet onion, sliced
2 teaspoons Italian seasoning blend or poultry seasoning
1-2 teaspoons hot paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup dry white wine
1/2 cup water
3 plum tomatoes, diced
2 tablespoons capers, rinsed (optional)
2 tablespoon minced fresh parsley (optional)
1.
Place potatoes in a saucepan, cover with water and bring to a boil over
high heat. Reduce heat and simmer until tender, 10 to 12 minutes.
Drain.
2. Meanwhile, heat 1 tablespoon oil in a large saucepan over
medium-high heat. Add tilapia and scallops; cook, stirring once or
twice, until just opaque, about 2 minutes. Transfer to a plate and
cover with foil to keep warm.
3. Add the remaining 1 tablespoon oil and onion to the pan and stir to
coat. Cover, reduce heat to medium-low and cook, stirring often, until
lightly browned, 5 to 7 minutes. Uncover, increase heat to medium-high,
add Italian (or poultry) seasoning, paprika to taste, salt and pepper;
cook, stirring, until fragrant, about 30 seconds. Add wine, water and
tomatoes; bring to a simmer. Reduce heat to maintain a simmer and cook,
stirring often, until the onion is tender, 6 to 8 minutes. Add the
fish, scallops, potatoes and capers (if using), return to a simmer and
cook until heated through, about 2 minutes. Garnish with parsley, if
desired.
TIP: Note: Be sure to request "dry" scallops (i.e., not treated with sodium tripolyphosphate, or STP) from your fish store. Sea scallops that have been subjected to a chemical bath are not only mushy and less flavorful, but will not brown properly.





