♨️ Quick Sous Vide Cook? Is that a thing? ♨️ Yes, it is. Photos and Recipe

lrich (58)in #food • 8 years ago (edited)

I've done a few posts about Sous Vide cooking. My previous water bath cooks were long time cooks. As a matter of fact, I actually cooked a chuck roast for 2 1/2 days. Yes, it cooked for 55 hours and it was amazing.

Please check out my earlier posts on cooking Sous Vide ♨️

But on to the topic for today, a short sous vide cook...just 30 minutes!

Turns out that cooking fish is nearly as quick with sous vide as in the oven, and the preheat is much faster since you can start with hot water. Another plus is no fishy pans to clean, this is an excellent option.

Here's the steps.

Ingredients for the sous vide

Cod Filets (I had frozen which worked out great)
Butter
Herbs (I used thyme)

Ingredients for the fish topping

olive oil
8-10 small cherry tomatoes - halved
1 red pepper
1 yellow pepper
4-5 cloves garlic
1/2 tsp. spanish paprika
1 tbsp tomato paste
rough chopped olives (i had Kalamata but black or green would work fine)
fresh parsley

Sous Vide Instructions

Set the cooker to 140℉ for 30 minutes (start with hot tap water - the preheat will be quick)
Put the fish in a vacuum seal bag with a pat of butter and desired herbs.
Since fish is delicate, it works well if the fish is frozen, you can do this the night before and just refrigerate until ready.
Once the water is ready, add the fish to the water bath - don't leave the fish in longer than 30 minutes as it will tend to get mushy.

While the fish is cooking prepare the topping. I recently attended some Spanish cooking classes (so much fun) so I went with that theme.

Instructions for the topping

Chop the tomatoes, peppers and garlic and sauté in olive oil
Stir in the Spanish paprika and tomato paste
Add the olives and parsley - turn off heat until fish is ready

Once the fish is done, you can start plating. Remove the fish from the water bath and cut the bag open and put it on the plate. Spoon the topping over or next to the fish. I served this with steamed brown rice and french green beans. The fish is tender, flaky and not at all dry or mushy.

Enjoy