Ingredients
- •1 lb firm white fish (halibut, cod), cut into chunks
- •1 lb large shrimp, peeled and deveined
- •1 lb mussels, cleaned and debearded
- •1 lb clams, scrubbed
- •4 tbsp olive oil
- •1 large onion, diced
- •1 fennel bulb, diced
- •6 cloves garlic, minced
- •½ tsp red pepper flakes
- •1 cup dry white wine
- •1 can (28 oz) crushed tomatoes
- •2 cups fish stock or clam juice
- •2 bay leaves
- •1 tsp dried oregano
- •¼ tsp saffron threads (optional)
- •Salt and pepper
- •¼ cup fresh parsley, chopped
- •¼ cup fresh basil, torn
- •Crusty sourdough bread for serving
Instructions
1
Season fish chunks and shrimp with salt and pepper
2
Vacuum seal fish and shrimp separately
3
Sous vide both at 127°F (53°C) for 35 min
4
While seafood cooks, make broth
5
Heat olive oil in large pot over medium heat
6
Add onion and fennel, cook until softened, 8 min
7
Add garlic and red pepper flakes, cook 1 min
8
Add white wine and simmer 3 min
9
Add crushed tomatoes, fish stock, bay leaves, oregano, and saffron
10
Bring to simmer and cook 20 min
11
Add mussels and clams to broth
12
Cover and simmer until shells open, 5–8 min
13
Discard any unopened shells
14
Remove fish and shrimp from bags
15
Gently add to broth
16
Simmer 2 min to warm through
17
Taste and adjust seasoning
18
Stir in parsley and basil
19
Ladle into large bowls with shellfish
20
Serve with crusty bread
Notes
- •Use freshest seafood from a good fish market
- •Sous vide prevents overcooking delicate fish
- •Saffron adds authentic San Francisco touch
- •This is a celebration dish
Nutrition information
Calories
380 cal
Protein
42g
Fat
12g
Carbs
18g
Tags
italian-americanseafoodsan franciscospecial occasionstew