Рецепт Dynamite Seafood And Ravioli Soup
by Global Cookbook

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	Порций: 4

Ингредиенты

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)

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.