Ingredients
- •1 lb firm white fish, cubed
- •1 lb large shrimp, peeled
- •3 tbsp olive oil
- •1 onion, diced
- •4 cloves garlic, minced
- •½ tsp red pepper flakes
- •1 cup white wine
- •1 can (28 oz) crushed tomatoes
- •1 cup fish stock
- •2 bay leaves
- •1 tsp dried basil
- •Salt and pepper
- •Fresh parsley
- •Crusty bread
Instructions
1
Season fish and shrimp with salt and pepper
2
Vacuum seal together
3
Sous vide at 127°F (53°C) for 35 min
4
Heat olive oil in large pot
5
Sauté onion until softened, 5 min
6
Add garlic and red pepper flakes, cook 1 min
7
Add wine, reduce by half
8
Add tomatoes, stock, bay leaves, and basil
9
Simmer 15 min
10
Remove seafood from bag
11
Add to broth, simmer 2 min
12
Taste and adjust seasoning
13
Garnish with parsley
14
Serve with bread
Notes
- •Much simpler than traditional version
- •Still incredibly flavorful
- •Great for weeknights
- •Skip shellfish for easier prep
Nutrition information
Calories
320 cal
Protein
38g
Fat
10g
Carbs
14g
Tags
italian-americanseafoodweeknightsimplified