Sous Vide Swordfish Puttanesca
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 4
1 pound swordfish steaks, cut into 1-inch pieces
2 cups cherry tomatoes, halved
1 cup chopped castelvetrano, kalamata, or nicoise olives
1 clove garlic, thinly sliced
2 tablespoons capers, rinsed
2 tablespoons extra virgin olive oil
1 teaspoon anchovy paste
Kosher salt and freshly ground black pepper
1 pound spaghetti
1 cup loosely packed basil leaves
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 134°F (56°C).
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Step 2
Combine the swordfish, cherry tomatoes, olives, olive oil, capers, anchovy paste, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 1 hour.
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Step 3
Meanwhile, bring a large pot of water to a rapid boil. Generously season the water with salt.
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Step 4
About 10 minutes before the swordfish is finished, add the pasta to the boiling water and cook until al dente. Drain, and transfer to a large bowl.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Pour the contents of the bag in the bowl with the spaghetti. Add the basil and toss to coat the pasta with the sauce. Serve.