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Description
A delicious medley of shellfish with a beautifully delicate buttery, tomato sauce, served on thickly sliced polenta.
Ingredients
US|METRIC
4 SERVINGS
- 50 grams Bertolli spread
- 2 shallots (chopped)
- 1 clove garlic (crushed)
- 400 grams mixed seafood (pack)
- 100 mL white wine (/ fish stock)
- 400 grams chopped tomatoes
- 1 Tbsp. tomato puree
- 2 Tbsp. fresh parsley (chopped)
- salt
- 500 grams polenta (pack ready made, thickly sliced)
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Directions
- Heat 20g Bertolli spread in a large saucepan and saute shallot, garlic and the frozen seafood for 5 minutes.
- Add the wine or stock, can tomatoes and puree and simmer for 10 minutes or until cooked through.
- Meanwhile, heat the remaining spread in a frying pan and saute the slices of polenta on each side for 2-3 minutes until golden.
- Serve the seafood topped with the polenta and sprinkle over the parsley.
NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium610mg25% |
| Potassium860mg25% |
| Protein6g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A40% |
| Vitamin C50% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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