Spicy Cioppino Recipe
- 4 small red potatoes, quartered
- 2 tablespoons extra-virgin olive oil, divided
- 1 (5 ounce) fillet tilapia, diced
- 4 ounces dry bay scallops (see Note), patted dry
- 1 small sweet onion, sliced
- 2 teaspoons Italian seasoning blend or poultry seasoning
- 1 teaspoon 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 tablespoons 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.
