Fish soup cooked in a jar

Name: Fish soup cooked in a jar
Prep time: 10 min
Total time: 10 min
Yield: 0
Cuisine: Italian
Ingredients: 2 (200g) Scampi; 200g Mussels; 200g Clams; 200g Prawns; 1 Monkfish; 2 Cloves of garlic; 20g Extra virgin olive oil; Chopped parsley to taste; Salt to taste; Pepper to taste

A medley of the freshest fish, crustaceans and shellfish, gently cooked in their own stock. The sous-vide cooking method preserves vibrant colours and intense flavours, resulting in a healthy, light dish with an authentic taste.

A deep plate of fish soup with mussels, prawns and vegetables in a clear broth, served on a red-and-white chequered tablecloth.

Preparation Time:

10 min

Difficulty:

Easy

Cuisine Type:

Diet:

Product categories:

Ingredients

2 (200g) Scampi

200g Mussels

200g Clams

200g Prawns

1 Monkfish

2 Cloves of garlic

20g Extra virgin olive oil

Chopped parsley to taste

Salt to taste

Pepper to taste

Proceedings

Clean the fish and cut the monkfish into small pieces. Divide the fish between the glass jars, add extra virgin olive oil and the finely chopped garlic cloves.

Seal the jars and vacuum-seal them in the drawer using the ‘vacuum-seal in container’ function, level 3.

Cook in the 100% steam oven at 100°C for 15 minutes.

The three vacuum levels in the container allow you to store any food, even the most delicate.

Storing food in the container preserves flavours and textures and protects it from pests and bacteria.

Because cooking in a pressure cooker means choosing a healthy cooking method that requires very little fat or seasoning.

What’s more, this cooking method helps to preserve the nutrients in the food.

Fish soup cooked in a jar

Ingredients

Proceedings

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