Spicy Cioppino

Spicy Cioppino

11 Reviews
From the EatingWell Kitchen

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 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
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 cup dry white wine
  • ½ cup water
  • 3 plum tomatoes, diced
  • 2 tablespoons capers, rinsed (optional)
  • 2 tablespoon minced fresh parsley, (optional)


  • Active

  • Ready In

  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.
  • 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.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 418 calories; 17 g fat(3 g sat); 3 g fiber; 23 g carbohydrates; 24 g protein; 66 mcg folate; 51 mg cholesterol; 7 g sugars; 0 g added sugars; 1,382 IU vitamin A; 20 mg vitamin C; 51 mg calcium; 2 mg iron; 641 mg sodium; 978 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value), Vitamin A (28% dv)
  • Carbohydrate Servings:

Reviews 11

February 20, 2017
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By: Beth
This was fantastic! I used tilapia and shrimp as well as seafood broth instead of water. Served with brie and bread, it was a special valentines day dinner that we'll likely repeat!
June 16, 2016
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By: EatingWell User
Tweeked spicy cioppino I added 8 oz of clam juice for the water, one 15 oz can of petit diced tomatoes with zesty jalepenos for the tomatoes, one 8 oz can of tomato sauce a pinch of cayenne and a dash of red pepper flakes. Cooked this down a bit and it was spectacular. I added 1/2 lb of shrimp about 6 scallops, clams cooked in their shell and 1 lb of haddock at the end, Pros: Great basic recipe Cons: Sauce needed depth and spice
September 17, 2013
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By: shmando
Garlic is the answer. The recipe doesn't include garlic, but I couldn't imagine making a seafood dish in white wine broth without it, so I added two diced cloves in with the wine and it was DELICIOUS. Pros: Affordable, quick, delicious
August 14, 2012
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By: EatingWell User
Lacks Flavor Bland. I would probably switch out the tilapia with something else as well. Overall needs more flavor. Pros: Solid ingredients Cons: No flavor
January 16, 2012
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By: Mombo
Spicy Cioppino Added crushed red pepper flakes for more zip. Next time use shrimp and scallops. Very delicious!
December 18, 2011
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By: EatingWell User
This was a very delicious dish. I doubled the recipe (and doubled the scallops/tomatoes again), omitted the water and used the tomato juice from the tomatoes, used a Hungarian Hot Paprika. Full of flavor and spice.
April 27, 2011
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By: lisab1987
Pretty Good, But Kind of Bland I was not able to follow the directions exactly, so this might account for the somewhat bland taste. I doubled the recipe so I would have leftovers. I had to buy frozen scallops because they were the the only thing available. The stew was filling, and it wasn't bad, but it was also kind of bland. I think part of the problem was adding water to it. The water was necessary for the texture, but I think it literally "watered down" the taste. If I make this again, I will definitely be adding some extra spices and seasonings, and I think I will use canned tomatoes with the juices instead of adding water. Pros: Easy to make, relatively quick, filling Cons: Tasted a little bland
July 18, 2010
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By: EatingWell User
I used crab in place of scallops. It was a nice tastey dish.
June 14, 2010
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By: EatingWell User
Delicious seafood stew!
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