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.

Makes 2 servings, 2 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

4 small (1- to 2-inch diameter) red potatoes, 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 tablespoon minced fresh parsley (optional)

1. 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.
2. 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.
3. 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.

NUTRITION INFORMATION: Per serving: 431 calories; 17 g fat (2 g sat, 11 g mono); 56 mg cholesterol; 22 g carbohydrate; 27 g protein; 3 g fiber; 502 mg sodium; 1,041 mg potassium.

Nutrition bonus: Vitamin C (45% daily value), Potassium & Vitamin A (30% dv), Magnesium (23% dv).

1 1/2 Carbohydrate Servings

Exchanges: 1 starch, 1 vegetable, 2 very lean meat, 3 fat

TIP: 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.

This dish was such a delicious surprise. I was looking for something new to do with tilapia and now it is a family favorite!

Anonymous, Atlanta, GA

This is one of my favorites and I make if often... sometimes I add shrimp and mussels for a change.

Debra H, Camrose, AB

The recipe was easy and delicious, with just the right amount of kick!

julie l, Honesdale, PA

This soup is easy to make and not very time consuming. I was really afraid of making a "fish" soup at first, but was very pleasantly surprised at just how delicious it turned out. I'm not a big potato fan, and next time I would use half as much potatoes. Also, the soup turns out to be more of a stew, so I could recommend a little more water and/or wine.

Julia, Skokie, IL