Dynamite Seafood And Ravioli Soup

Recipe Ingredients

1		Fresh or frozen cheese ravioli - (8 to 10 oz)
		(or substitute 6 oz dried curly pasta)
2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Minced green onion
1 tablespoon	15ml	Minced or pressed garlic - (to 2 tbspns)
3 tablespoons	45ml	Tomato paste
1		Crushed tomatoes - (28 oz)
2		Reduced-sodium chicken broth - (14 1/2 oz ea)
2 tablespoons	30ml	Dried basil
1		Cayenne
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/4 lbs	567g / 20oz	Chilean sea bass - skinned, boned,
		And cut in 1" cubes
1/2 cup	118ml	Sweet vermouth or red wine
		(or use 2 tbspns balsamic vinegar)

Recipe Instructions

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 teaspoon of the oil to prevent sticking.

In a 10-inch pot, heat the remaining oil over medium heat. Add the green onion and garlic; cook until tender, about 4 minutes, stirring. Stir in the tomato paste until blended; add the crushed tomatoes, broth, basil, cayenne, salt and pepper; cover and bring to a boil.

Add the ravioli, sea bass and vermouth. Cover and simmer until the seafood is opaque, 3 to 4 minutes. Do not overcook; the seafood will continue to cook sitting in the hot liquid.

Using a slotted spoon, divide the sea bass and ravioli evenly among bowls, then ladle the soup liquid over.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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