Sous Vide Halibut with Vegetables and Broth


I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...

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This dish was inspired by one that I saw at The Inn at Pound Ridge. No saffron, and I am using store-bought broth, but the end results shine because this recipe is all about the halibut. Use the freshest in-season vegetables you can find. I was lucky to find fresh peas, one of my own springtime favorites.
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Pro-level cooking techniques made simple.

Ingredients for 4

  • 1 1/2 pounds skinless halibut, cut into 2 large filets

  • Salt and freshly ground black pepper

  • 2 tablespoons unsalted butter

  • 4 cups vegetable or chicken stock

  • 16 asparagus spears, trimmed and halved lenghtwise

  • 1 yellow squash, cut into thin strips

  • 1 cup fresh peas


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC).

  • Step 2

    Season each halibut filet with salt and pepper. Top each with 1 tablespoon butter. Place in a large zipper lock bag and seal using the water immersion technique. Place the bag in the water bath and set the timer for 30 minutes.

  • Step 3

    Meanwhile, bring the stock to a boil. Reduce the heat to low and cover to keep warm.

  • Step 4

    About 5 minutes before the halibut is finished, add the asparagus, squash, and peas. Gently simmer until softened.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Gently remove the fish from the bags. Divide each filet into 2 portions and place each in a serving bowl.

    • Step 1

      Ladle 1 cup stock and about a quarter of the vegetables over each portion of fish. Serve.

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122 F / 50 C Recipe Temp
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