Sous Vide Seafood Cioppino

This hearty Italian fish stew is packed with wonderful sea treasures: scallops, shrimp, and white fish. It’s also great for a quick and easy weeknight dinner, as it only takes an hour in the Anova Sous Vide Precision Cooker, and about 15 minutes of prep time.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 140F / 60C

Ingredients

• 1 (32-ounce) can crushed tomatoes
• 8 ounces sea scallops, side muscle removed
• 8 ounces jumbo shell-on shrimp
• 1 (8-ounce) skinless cod, bass, or tilapia filet, cut into bite-sized pieces
• 1/2 cup clam juice
• 1/2 fennel bulb, shredded
• 1 carrot, finely shredded
• 1 stalk celery, finely shredded
• 1/4 cup white wine
• 1 medium shallot, minced
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 bay leaves
• Chopped fresh parsley, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 140°F (60°C).
2. Combine the tomatoes, scallops, shrimp, cod, clam juice, carrot, celery, wine, shallot, olive oil, garlic, salt, and pepper in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer the soup to serving bowls, garnish with parsley, and serve.