Sous Vide Halibut with Garlic, White Bean and Kale Brodo | Publix Super Markets
Sous Vide Halibut with Garlic, White Bean and Kale Brodo
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Vacuum seal bag
- Instant-read thermometer
- Stockpot
- Cast iron skillet
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Serving bowl
- Paper towel
Ingredients
- Large vacuum seal bag
- 6 (5-oz) halibut pieces
- 4 3/8 teaspoons pepper, divided
- 6 peeled garlic cloves
- 2 shallots, peeled and quartered
- 2 sprigs rosemary
- 3 tablespoons salted European butter
- 5 tablespoons grapeseed oil
- 1 yellow onion, diced
- 6 garlic cloves, minced
- 2 cups fresh kale, chopped
- 1 (16-oz) can navy beans, drained and rinsed
- 1/2 cup white wine
- 2 cups vegetable stock
- 3/4 teaspoon kosher salt
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