Sous Vide Bouillabaisse for One

Sous Vide Machine/Water Bath; Vacuum Sealing Machine/Bags; Large Skillet; Kitchen Shears/Scissors; Bowl/Plate for Serving

10 minutes

1 hour 10 minutes

French

Sous Vide, Bouillabaisse, Seafood Stew, French Cuisine

Main Course

Sous Vide

Gluten Free

1

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

1 teaspoon tomato paste

½ teaspoon saffron threads

¼ teaspoon dried thyme leaves

¼ teaspoon dried oregano leaves

½ cup white wine or dry vermouth

1 cup fish stock or clam juice

½ pound firm white fish fillets, cut into cubes

8 ounces mussels, scrubbed and debearded

8 ounces shrimp, peeled and deveined

2 tablespoons chopped fresh parsley leaves

Preheat your sous vide water bath to 135°F (57°C).

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the tomato paste, saffron threads, thyme leaves and oregano leaves and cook for another minute.

Add the white wine or vermouth to the skillet and bring to a simmer. Simmer for 5 minutes to reduce slightly. Add the fish stock or clam juice and bring back to a simmer.

Place the fish cubes in a vacuum-sealed bag with the onion mixture from the skillet. Seal the bag using your sous vide machine according to manufacturer’s instructions. Place the sealed bag into your preheated water bath and cook for 45 minutes.

After 45 minutes of cooking time has elapsed, add the mussels and shrimp to the bag with the fish cubes and onion mixture. Reseal the bag using your sous vide machine according to manufacturer’s instructions and cook for an additional 15 minutes until all of the seafood is cooked through.

Remove from heat and carefully open the bag using kitchen shears or scissors being careful not to let any steam escape as you open it up (steam can cause burns). Transfer contents of bag into a bowl or plate then garnish with chopped parsley leaves before serving immediately while hot! Enjoy!

Calories – 400; Fat – 20g; Protein – 30g; Carbohydrates – 20g

This easy sous vide bouillabaisse recipe requires minimal preparation time but yields maximum flavor! The combination of white fish fillets, mussels, shrimp, onions, garlic, tomato paste spices are cooked together in a vacuum-sealed bag for an hour before being garnished with fresh parsley leaves before serving hot! Enjoy this classic French seafood stew today!

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The region of the Loire Valley is known for its wine and goat cheese, such as Sancerre and Crottin de Chavignol.