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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 tablespoon  minced fresh parsley, (optional)

Description

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.

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