SEAFOOD TOMATO ALFREDO

SEAFOOD TOMATO ALFREDO
“You can change it up by using shrimp or scallops”


1 Tbsp. butter
1 medium onion, chopped (about ½ cup)
1 can (10-3/4-oz.) condensed cream of mushroom with roasted garlic soup
½ cup milk
1 cup diced canned tomatoes
4 fresh fillets, haddock, or halibut (about 1 lb.) cut into 2-inch pieces
½ package (8-oz.) linguine, cooked and drained

Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally.

Stir in the soup, milk and tomatoes in the skillet and heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce over the linguini.

Yield: 4 servings (about 1 cup each)