Poached Seafood In Tomato Sauce With Risotto Recipe

Ingredients

1 Box Bertolli Risotto

2 Tbsp Bertolli Olive Oil

1 Tbsp Butter

2 Tbsp finely chopped onion

3 cans stewed tomatoes

2 Bay leaves, whole

1 Tsp hot red pepper oil

1/2 Tsp ground black pepper

4 cloves garlic, thinly sliced

2 lbs (approx) Orange Roughie or Halibut in 1-inch cubes, deboned and no skin

1/2 cup tiny bay scallops

1/2 cup small shrimp, peeled and deveined

Preparation

Prepare Bertolli risotto according to directions. While it is simmering, use a separate dutch oven to saute the onions in olive oil and butter til just before brown. Then add the stewed tomatoes, spices and garlic. Let this mixture come to a gentle simmer on medium heat. When it starts to bubble, add the fish, scallops and shrimp. Continue to poach until the fish is solid and cooked through. Place 3/4 cup cooked Bertolli risotto on each dinner plate and top with a generous ladleful of the poached seafood in tomato sauce. Garnish with a sprig Italian parsley and serve hot with lemon wedges on the side.