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

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 review Worth the faff. 4/5 Nice if you can get hold of the soup. Klapaucius)

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)

• 

  Vacuum sealed, ready for the sous-vide bath

• 

  The basic ingredients

• 

  A smaller jar of Soupe de poissons

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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