Seafood and San Francisco are a great combination. The Italian residents there paired the area's abundant fresh seafood with tomatoes and basil to make cioppino, a light dish perfect for summer dining.
Traditionally, several types of fish and shellfish are used. I've used mahi mahi and scallops because they are readily available. Any type of fish can be used. You can create your own combinations.
Serve the cioppino with bruschetta, a bread prepared Italian-style. Traditionally, the bread is spread with garlic and olive oil and roasted over the coals. I simply toast the bread under the broiler or in a toaster and top it with fresh, flavorful tomato, onion and garlic mixture.
Shortcut tip: To save preparation time, use diced onion, green bell pepper and minced garlic found in the produce section of the market.
This meal contains 537 calories per serving with 18 percent of calories from fat.
Use any type of firm fish, such as tilapia, snapper or bass.
For shellfish, you can be use mussels, clams, squid, shrimp or lobster.
Any type of sweet onion can be used.
Both recipes use onion and garlic. Prepare them at one time and divide as needed.
While cioppino simmers, make bruschetta.
Here are the ingredients you'll need for tonight's Quick Fix dinner.
To buy: 1 ripe tomato, 1/4 pound fresh sea scallops, 1/4 pound mahi mahi, 1 medium Vidalia onion, 1 medium green pepper, 1/2 pound red potatoes, 1 bottle clam juice (16 ounces needed), 1 jar red pepper flakes, 1 can whole tomatoes (about 18 ounces needed), 1 small bunch fresh basil and 1 small loaf crusty, whole-grain bread.
Staples: garlic, balsamic vinegar, olive oil, salt and black peppercorns.
Linda Gassenheimer is the author of 14 cookbooks including her newest, "The Flavors of the Florida Keys" and "Mix 'n Match Meals in Minutes for People with Diabetes." Visit www.DinnerInMinutes.com or send email to Linda@DinnerInMinutes.com.