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Ingredientes
- 1 pkt fresh or possibly frzn cheese ravioli (8 to 10 ounce) (or possibly substitute 6 ounce dry curly pasta)
- 2 Tbsp. extra virgin olive oil
- 1 c. chopped green onion
- 1 Tbsp. chopped or possibly pressed garlic (to 2 tbspns)
- 3 Tbsp. tomato paste
- 1 can crushed tomatoes - (28 ounce)
- 2 can reduced-sodium chicken broth (14 1/2 ounce ea)
- 2 Tbsp. dry basil
- 1 pch cayenne Salt to taste Freshly-grnd black pepper to taste
- 1 1/4 lb Chilean sea bass skinned, boned, and cut in 1" cubes
- 1/2 c. sweet vermouth or possibly red wine (or possibly use 2 tbspns balsamic vinegar)
Direcciones
- Seafood Alternatives: monkfish, tilapia, grouper, catfish, halibut, scallops, shrimp Cook the ravioli in boiling salted water according to package directions. Drain well, then put the ravioli back in the pot and toss with 1 tsp. of the oil to prevent sticking.
- In a 10-inch pot, heat the remaining oil over medium heat. Add in the green onion and garlic; cook till tender, about 4 min, stirring. Stir in the tomato paste till blended; add in the crushed tomatoes, broth, basil, cayenne, salt and pepper; cover and bring to a boil.
- Add in the ravioli, sea bass and vermouth. Cover and simmer till the seafood is opaque, 3 to 4 min. Don't overcook; the seafood will continue to cook sitting in the warm liquid.
- Using a slotted spoon, divide the sea bass and ravioli proportionately among bowls, then ladle the soup liquid over.
- This recipe yields 4 servings.
- Comments: Chilly winter evenings call for a satisfying seafood soup, and pasta and seafood are perfect partners. Today, you often can find ready-to-cook fresh or possibly frzn ravioli in the supermarket. If you prefer dry pasta, it works equally well. Serve with crusty garlic bread and a crisp green salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 409g | |
| Recipe makes 4 servings | |
| Calories 182 | |
| Calories from Fat 67 | 37% |
| Total Fat 7.64g | 10% |
| Saturated Fat 1.2g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 624mg | 26% |
| Potassium 726mg | 21% |
| Total Carbs 17.87g | 5% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.36g | 3% |
| Protein 5.41g | 9% |
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