Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30067/
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.
Yield: 2 servings, 2 cups each
Preparation Time: 30 minutes
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 (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 | Tablespoons | minced fresh parsley (optional) | |
|
|
|||
Nutrition Facts
Yield: 2 servings, 2 cups each
Approximate Nutrient Content per serving:
| Calories: | 431 | |
| Calories From Fat: | 153 | |
| Total Fat: | 17g | |
| Saturated Fat: | 2g | |
| Cholesterol: | 57mg | |
| Sodium: | 503mg | |
| Total Carbohydrates: | 22g | |
| Dietary Fiber: | 3g | |
| Protein: | 27g |
Vitamin C (45% daily value), Potassium & Vitamin A (30% dv), Magnesium (23% dv).
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
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.
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.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30067/
Be the first to comment on this recipe!
Add a Comment Login