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Seafood Tomato Alfredo

Seafood Tomato Alfredo

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Campbell's Kitchen

Tender pieces of white fish stud a creamy tomato-and-mushroom sauce to top hot linguine.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



  1. Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.
  2. Stir in the soup, milk and tomatoes. Heat to a boil. Add the fish to the skillet and reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork.
  3. Serve over linguine.
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I doctored it up a bit. I had tilapia filets,so that is what I used. I added a can of sliced mushrooms and 1 tablespoon of minced garlic to the browning butter/onion mixture. Since I had it, I tossed in my last 2 tablespoons of cooking sherry, and added about 2 more tablespoons of white cooking wine. Then I drained the can of tomatoes a bit before adding them. After adding the cream of mushroom soup I added a 1/2 cup of half and half instead of milk. I think I would either add salt or more garlic next time. (My husband votes for more garlic!) All in all it was tasty, the fish didn't taste fishy, and there is lots of sauce left over to have on spaghetti or linguini another night. Maybe next time I'll add some peeled and deveined shrimp to the mix!


we used a cream of onion soup and a flounder fillet and it turned out not bad. would recommend but definitely use mushroom and garlic soup!

Carmen Cavanaugh

The fish was great. Not fishy. The sauce was good too, especially on spaghetti. I would use more garlic, and I added a can of sliced mushrooms. No complaints from my very picky family!