Cioppino For Two

By blum099

Ingredients

• 4 small red potatoes, (1 to 2-inch diameter), quartered
• 2 tablespoons extra-virgin olive oil, divided
• 1 small firm white fish fillet, diced (about 6-8 ounces) such as grouper, cod, halibut or snapper
• 2 large sea scallops, cut in half and patted dry
• 4 peeled medium shrimp
• 6 mussels or small clams
• 1 small sweet onion, sliced
• 2 teaspoons Italian seasoning
• 1-2 teaspoons hot paprika
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup dry white wine
• 1/2 cup seafood stock or water
• 2 plum tomatoes, diced
• 1 tablespoon capers
• 2 tablespoon minced fresh parsley

Details

Adapted from jovinacooksitalian.com

Preparation

Step 1

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 fish filet 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 seasoning, paprika to taste, salt and pepper; cook, stirring, until fragrant, about 30 seconds.

Add wine, stock or 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, shrimp and mussels or clams, potatoes and capers, return to a simmer and cook until heated through, about 2 minutes. Garnish with parsley.