Sous Vide Seafood Cioppino
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
Edge-to-edge perfection. No skill required.
Ingredients for 4
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
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Step 1
Set the Anova Sous Vide Precision Cooker to 140°F (60°C).
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Step 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.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Transfer the soup to serving bowls, garnish with parsley, and serve.