Sous vide cod with prawns in 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.
Sous vide cod with prawns in soupe de poissons | |
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Servings: | Serves 2 |
Calories per serving: | 182 |
Ready in: | 1 hour, 35 minutes |
Prep. time: | 15 minutes |
Cook time: | 1 hour, 20 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 7th March 2016 |
Best recipe reviewWorth the faff. 4/5 Nice if you can get hold of the soup. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 330 ml Soupe de Poissons - standard fare in any French supermarket
- 185g cod fillet - any firm fleshed white fish is good
- 150g cold water prawns
- Pinch of black pepper
Mise en place
- Set the sous vide bath to 50° C (122° F)
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Vacuum sealed, ready for the sous-vide bath
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The basic ingredients
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A smaller jar of Soupe de poissons
Method
- Chop the white fish fillet into bite sized pieces
- Pop the soup, fish pieces and prawns into a suitably sized bag
- Add a pinch of black pepper and vacuum seal
- Press cancel just before any liquid is drawn into the vacuum sealer, then seal
- 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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