Spicy Cioppino

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Spicy Cioppino

Spicy Cioppino

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.

Serves 2

Prep Time 30 min

Total Time 30 min.


  • 4 small red potatoes, (1- to 2-inch diameter), quartered
  • 2 tablespoon 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 tablespoon capers, rinsed (optional)
  • 2 tablespoon minced fresh parsley, (optional)

Cooking 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.

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.