Instructions: 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 teaspoon of the oil to prevent sticking.

In a 10-inch pot, heat the remaining oil over medium heat. Add the green onion and garlic; cook until tender, about 4 minutes, stirring. Stir in the tomato paste until blended; add the crushed tomatoes, broth, basil, cayenne, salt and pepper; cover and bring to a boil.

Add the ravioli, sea bass and vermouth. Cover and simmer until the seafood is opaque, 3 to 4 minutes. Do not overcook; the seafood will continue to cook sitting in the hot liquid.

Using a slotted spoon, divide the sea bass and ravioli evenly 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 frozen ravioli in the supermarket. If you prefer dried pasta, it works equally well. Serve with crusty garlic bread and a crisp green salad.

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