Spicy Cioppini

This recipe is for a spicy fish stew that sounds very Italian, but was actually invented in California. I don't care who came up with it, I just want to eat it, so lets cook!








This recipe comes from the Eating Well Serves 2 cookbook.




Lets gather up some ingredients. You need some white fish, I used tilapia. You also need some scallops, tomato, sweet onion, potatoes, hot paprika, italian seasoning, pepper, salt, capers, white wine, water and some olive oil.




Cut up the potatoes and get them in a pot. Cover them with water and bring them to a boil. Once boiling, reduce heat and simmer for 10-12 minutes.




While the potatoes cook, slice up the sweet onion and dice your tomatoes.




Cut up the tilapia or whatever white fish you'd like.




defrost your yummy scallops.




Get some oil in a nice heavy pan, I am using my great Staub saucier pan.




Add in the fish, cook while stirring for just a couple of minutes.




Get the fish out of the pan and keep it warm. Mine stays warm in a cute little Pyrex casserole.




Next get your onions in and give them a stir. Pop the lid on and let those cook for 5-7 minutes.




Your potatoes should be done now, so get those out and drain them.




While your potatoes relax, add in the paprika, italian seasoning, salt and pepper to your onions. Give it a stir and let it cook for about 30 seconds.




Add in the tomatoes, wine and water and bring to a boil. Reduce heat to a simmer and let it cook for about 6-8 minutes stirring a few times.




It is starting to get delicious looking!!




Add in the potatoes and the fish, give it a stir.




Once it is heated through, you are ready to eat!




This delicious and spicy soup is a great dinner for a nice summer evening. Enjoy them while they last!