Cioppino

By zeenieme

Ingredients

• 6 ounces fresh sea scallops
• 6 ounces filled magi magi
• 2 teaspoons olive oil
• 1 cup sliced Vadalia onion
• 1 cup sliced green bell pepper
• 2 medium garlic cloves, crushed
• 1/2 pound red potatoes, washed and sliced (about 2 cups)
• 2 cups canned whole tomatoes (including juice)
• 2 cups bottled clam juice
• 1/8 teaspoon red pepper flakes
• 2 tablespoons balsamic vinegar
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh basil

Details

Servings 2

Preparation

Step 1

Wash scallops and fish, and pat dry with a paper towel. Cut fish into pieces about the same size as the scallops.

Heat oil in a medium-size nonstick skillet over medium -high heat. Sauté seafood 2 minutes, turn and cook 1 minute. To test, separate the flesh with the point of a knife. It should be opaque, not translucent. Cook an additional minute if needed. Divide between two soup bowls, and cover to keep warm.

Using the same skilled, sauté' the onion, green bell pepper and garlic over medium-high heat 2 minutes. Add potatoes, tomatoes, clam juice and red pepper flakes. Bring to a simmer, cover with lid and cook 15 minutes.

Add balsamic vinegar and salt and pepper to taste. Spoon over fish in soup bowls. Sprinkle basil on top.