Sous Vide Seafood Cioppino

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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 140°F (60°C).

• 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.

• Finishing Steps

• 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.

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