Sous vide cod with prawns in soupe de poissons

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Sous vide cod with prawns in soupe de poissons
Sous vide cod with prawns in soupe de poissons
Servings:Serves 2
Calories per serving:182
Ready in:1 hour, 35 minutes
Prep. time:15 minutes
Cook time:1 hour, 20 minutes
Difficulty:Easy
Recipe author:Chef
First published:7th March 2016
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Vacuum sealed, ready for the sous-vide bath
The basic ingredients
A smaller jar of Soupe de poissons

I discovered a 1 litre jar of Soupe de Poissons in the back of the cupboard, a souvenir from our last holiday in Brittany and wondered what I could do with so much lovely fish soup. In the end I divided it into three 330 ml portions, which I shrunk wrapped and froze.

This is what I made with one of the portions. It was excellent.

I've used basa instead of cod because I feel it is superior in taste and texture, as well as being sustainable.

I used the smallest prawns I could find as large prawns tend to be a bit chewy when cooked sous vide.

Ingredients

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Mise en place

Method

  1. Chop the white fish fillet into bite sized pieces
  2. Pop the soup, fish pieces and prawns into a suitably sized bag
  3. Add a pinch of black pepper and vacuum seal
  4. Press cancel just before any liquid is drawn into the vacuum sealer, then seal
  5. Cook in a sous vide bath for 1 hour 20 minutes

Serving suggestions

Serve with rich and peas and toasted sweetcorn kernals

Variations

Would be nice with a little double cream added

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