Feast of the Seven Fishes | Sous-Vide Magazine
Celebrate the holidays with this most special tradition—with each dish prepared perfectly from Sous-Vide magazine.
Ingredients
- Tomato Sauce: 3 lbs chopped tomatoes
- Tomato Sauce: 4 boneless anchovy fillets
- Tomato Sauce: 3 garlic cloves, minced
- Tomato Sauce: 1 C olive oil
- Tomato Sauce: 1 Tbsp kosher salt
- Tomato Sauce: 1 tsp olive oil
- Tomato Sauce: 2 tsp ground black pepper
- Tomato Sauce: 3 basil sprigs
- Tomato Sauce: 1 mint sprig
- Squid Ink Pasta: 3½ C Semolina “00” flour
- Squid Ink Pasta: ½ tsp squid ink
- Squid Ink Pasta: 12 egg yolks
- Squid Ink Pasta: ¼ tsp salt
- Squid Ink Pasta: 3 Tbsp olive oil
- Squid Ink Pasta: 4 Tbsp water
- Seven Fishes: 4 squid, small
- Seven Fishes: 4 large scallops
- Seven Fishes: 12 mussels
- Seven Fishes: 8 large shrimp
- Seven Fishes: 4 razor clams
- Seven Fishes: 12 cockles
- Seven Fishes: 4 oz cod fillet
- Seven Fishes: 4 garlic cloves, smashed
- Seven Fishes: 2½ C white wine
- Seven Fishes: 18 parsley stems
- Seven Fishes: 2 bay leaves
- Seven Fishes: 7 Tbsp olive oil (divided into six)
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