Spicy Cioppino

Name: Spicy Cioppino
Total time: 30 min
Ingredients: 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)

7 Ratings
7 Reviews

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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Recipe Summary

total:

30 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.

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

Serving Size:

2 cups

Per Serving:

418 calories; protein 24.5g; carbohydrates 22.6g; dietary fiber 2.7g; sugars 7.2g; fat 16.5g; saturated fat 2.5g; cholesterol 51.4mg; vitamin a iu 1382.5IU; vitamin c 20.3mg; folate 65.6mcg; calcium 51.1mg; iron 1.8mg; magnesium 73.5mg; potassium 978.4mg; sodium 641mg; thiamin 0.1mg.

7 Ratings

5 star values: 4
4 star values: 1
3 star values: 2
2 star values: 0
1 star values: 0

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Beth

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!

shmando@gmail.com

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

EatingWell Member

09/17/2013

Mombo

01/16/2012

Spicy Cioppino Added crushed red pepper flakes for more zip. Next time use shrimp and scallops. Very delicious!

EatingWell User

12/18/2011

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.

EatingWell Member

04/27/2011

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

lisab1987@gmail.com

04/27/2011

Pretty Good, But Kind of BlandI 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, fillingCons: Tasted a little bland

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Spicy Cioppino

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (7)

All Reviews for Spicy Cioppino

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Spicy Cioppino

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (7)

All Reviews for Spicy Cioppino