Ingredients
- 1.5 cups diced yellow onion (½-inch pieces) (about 1 medium onion)
- 0.5 cups diced celery (½-inch pieces) (about 2 stalks)
- 1.5 cups diced red bell pepper (½-inch pieces) (about 1 pepper)
- 2.0 count cloves garlic, thinly sliced
- 1.0 teaspoons crushed chili flakes
- 1.0 count can (28 oz each) crushed fire roasted tomatoes
- 1.0 cups seafood, chicken or vegetable stock
- 1.5 pounds seafood (mix of fish, scallops, shrimp, calamari or mussels)
- 2.0 tablespoons chopped fresh Italian parsley
- Juice of 1 lemon
- Toasted bread for serving (optional)
- extra-virgin olive oil
- kosher salt and black pepper
Equipment
Brava Chef's Pan
Nutrition Information
Allergens: None
Instructions
-
1
Sear vegetables
- In Brava Chef’s Pan, mix together onions, celery, peppers, garlic, chili flakes, 2 tablespoons extra-virgin olive oil and a pinch of salt and black pepper.
- Slide Chef’s Pan, uncovered, into top shelf.
- Press green button to begin cooking.
- Note: You will add additional ingredients after 10 minutes.
-
2
Add tomatoes and stock
- Once Brava notifies you, carefully remove Chef’s Pan from Brava.
- Add tomatoes, stock and a pinch of salt and black pepper; stir well.
- Slide Chef’s Pan, uncovered, into top shelf.
- Press green button to continue cooking.
- Note: You will add additional ingredients after 10 minutes.
-
3
Add seafood
- Once Brava notifies you, carefully remove Chef’s Pan from Brava.
- Add seafood; stir gently.
- Slide Chef’s Pan, covered, into top shelf.
- Press green button to continue cooking.
-
4
Garnish and serve
- Once food finishes, carefully remove Chef’s Pan from Brava.
- Add lemon juice; stir gently.
- Sprinkle with parsley and serve with toasted bread.