Fish and seafood stew sous vide
For 6 servings
300 g mussels
300 g clams
1 garlic clove
400 g octopus
300 g monkfish
200 g squid
1 hot chilli pepper
300 g cherry tomatoes
Basil and wild fennel, 1 small bunch
5 g oregano
Extra virgin olive oil
Salt and pepper
Fill and preheat your fusionchef water bath to 60 °C.
Clean the mussels and clams, seal them in separate vacuum bags with garlic and a little oil. Submerge the pouches completely into the sous vide water bath and cook them at 60 °C for 10 minutes, allow to cool. Remove them from their shells and keep them in their filtered water.
Fill and preheat your fusionchef water bath to 65 °C.
Wash the octopus very well, vacuum seal and cook at 65 °C for 2 hours, allow to cool and chop into small pieces.
Fill and preheat your fusionchef water bath to 58 °C.
Slice the monkfish and julienne the squid. Place all the fish, drained mussels, clams and their water, chilli, deseeded cherry tomatoes, a little oil and the herbs in a vacuum bag, seal and submerge completely into the sous vide water bath and cook at 58 °C for 15 minutes.
Arrange the stew on the serving dishes and serve with toasted crostini seasoned with garlic, olive oil and oregano.