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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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 Facts

418 calories; total fat 16.5g 25% DV; saturated fat 2.5g; cholesterol 51mg 17% DV; sodium 641mg 26% DV; potassium 978mg 27% DV; carbohydrates 22.6g 7% DV; fiber 2.7g 11% DV; sugar 7g; protein 24.5g 49% DV; exchange other carbs 2; vitamin a iu 1383IU; vitamin c 20mg; folate 66mcg; calcium 51mg; iron 2mg; magnesium 74mg; thiaminmg.

Reviews (11)

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11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/20/2017
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! Read More
Rating: 4 stars
06/16/2016
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 Read More
Rating: 5 stars
09/17/2013
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 Read More
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Rating: 1 stars
08/14/2012
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 Read More
Rating: 4 stars
01/16/2012
Spicy Cioppino Added crushed red pepper flakes for more zip. Next time use shrimp and scallops. Very delicious! Read More
Rating: 5 stars
12/19/2011
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. Read More
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Rating: 5 stars
10/30/2011
Delicious recipe I use white kidney beans instead of the potatoes for less carbs. Read More
Rating: 5 stars
10/30/2011
Doubled the scallops since I wasn't sure what to use the leftovers for and substituted for the hot paprika and italian seasoning using what I had in my spice rack. Great soup plenty filling and the cayenne pepper I used gave it the perfect kick! Read More
Rating: 5 stars
10/30/2011
Delicious seafood stew! Read More
Rating: 5 stars
10/30/2011
I used crab in place of scallops. It was a nice tastey dish. Read More
Rating: 3 stars
10/29/2011
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 Read More