Poached Seafood In Tomato Sauce With Risotto

• 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

1. 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.

bertolli risotto, olive oil, butter, onion, tomatoes, bay leaves, hot red pepper oil, ground black pepper, garlic, orange roughie, shrimp

Taken from www.epicurious.com/recipes/member/views/poached-seafood-in-tomato-sauce-with-risotto-1200195 (may not work)