Spicy Cioppino

Provided by provided by EatingWell
Serves 6

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.
Spicy Cioppino

4 small red potatoes (1- to 2-inch diameter), 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)


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. 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. 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.

--
Rec.food.recipes is moderated by Tracy Carman at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/