Spicy Cioppino

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  • Number of Servings: 2
Ingredients
4 small red potatoes, (1- to 2-inch diameter), quartered2 tablespoons extra-virgin olive oil, divided1 tilapia fillet, diced (about 5 ounces)4 ounces shrimp1 small sweet onion, sliced2 teaspoons Italian seasoning blend or poultry seasoning1-2 teaspoons hot paprika1/4 teaspoon salt1/4 teaspoon freshly ground pepper1 cup dry white wine1/2 cup water3 plum tomatoes, diced2 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.

Makes 2 2-cup servings

Number of Servings: 2

Recipe submitted by SparkPeople user DELIRIUM874.

Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 622.8
  • Total Fat: 16.9 g
  • Cholesterol: 139.1 mg
  • Sodium: 772.3 mg
  • Total Carbs: 62.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 34.2 g

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