Spicy Cioppino

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, 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:

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.

Staff – Everythingantiaging.com