Sous Vide Fish Soup

Vacuum sealer/bags; Sous Vide Water Bath; Large Pot; Fork/Fingers; Knife/Cutting Board; Measuring Cups/Spoons

10 minutes

60 minutes

French

Sous Vide, Fish Soup, Seafood, Vegetables, Herbs

Main Course

Sous Vide

Gluten Free

1

2 fillets of white fish (cod or haddock)

1 onion, diced

2 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

2 tablespoons olive oil

2 cups vegetable stock or water

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

Preheat your sous vide water bath to 140°F (60°C).

Place the fish fillets in a vacuum-sealed bag with the olive oil and season with salt and pepper. Seal the bag using the water displacement method.

Place the bag in the preheated water bath and cook for 30 minutes.

Meanwhile, heat a large pot over medium heat and add the onion, garlic, carrot, celery, thyme and oregano. Cook for 5 minutes until vegetables are softened.

Add the vegetable stock or water to the pot and bring to a boil. Reduce heat to low and simmer for 15 minutes until vegetables are tender.

Remove fish from sous vide bag and flake into small pieces using a fork or your fingers. Add flaked fish to soup pot and simmer for 5 more minutes until heated through.

Serve hot with crusty bread or crackers if desired!

Calories – 300; Fat – 8g; Carbohydrates – 10g; Protein – 30g

This delicious Sous Vide Fish Soup is an easy yet flavorful dish that can be prepared in just over an hour! The sous vide cooking method ensures that the fish is cooked perfectly every time while vegetables create a rich broth full of flavor! Enjoy this comforting soup as part of any meal!

5

The region of Languedoc-Roussillon is known for its cassoulet, a hearty stew made with white beans and meat.