Spicy Cioppino

Breakfast

• Blueberry-Coconut-Macadamia Muffins
• Lemon-Raspberry Muffins
• Quick Breakfast Taco
• Waffles

Snacks

• Mississippi Spiced Pecans

Sandwiches

• Chicken Parmesan Sub
• Grilled Eggplant Panini
• Tuna Melt

Soups

• Slow-Cooked Provencal Beef Stew
• Spicy Cioppino
• Turkey & Squash Soup

Entrees

• Black Bean Croquettes with Fresh Salsa
• Brazilian Grilled Flank Steak
• Chicken & Sun-Dried Tomato Orzo
• Chilaquiles Casserole
• Fennel & Chicken Flatbread
• Florentine Ravioli
• Grilled Filet Mignon with Vegetable Kebabs
• Marmalade Chicken
• Meatloaf
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• Neapolitan Meatballs
• Oven-Fried Fish & Chips
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• Pecan-Crusted Chicken
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• Poached Salmon with Creamy Piccata Sauce
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• Red Curry with Vegetables
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• Skillet Gnocchi with Chard & White Beans
• Skillet Tuna Noodle Casserole
• Tofu Parmigiana
• Wok-Seared Chicken Tenders with Asparagus & Pistachios

Side Dishes

• Broccoli with Caramelized Onions & Pine Nuts
• Carrot Saute with Ginger & Orange
• Crunchy Pear & Celery Salad
• Garlic-Rosemary Mushrooms
• Loaded Twice-Baked Potatoes
• Mexican Grilled Corn
• Papaya-Avocado Salad
• Sizzled Green Beans with Crispy Prosciutto & Pine Nuts

Desserts

• Bananas in Brown Sugar-Rum Sauce
• "Cocoa-Nut" Bananas
• Deep-Dish Apple Pie
• Flourless Honey-Almond Cake
• Grapefruit Brulee
• No-Bake Cookies
• Warm Chocolate Pudding

Beverages

• Citrus Berry Smoothie
• Spiced Hot Chocolate

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

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

Directions

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.

Makes 2 servings, 2 cups each

Active Time

30 Minutes

Total Time

30 Minutes

Ease of Preparation

Easy

Recipes provided by EatingWell.