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Sous Vide Cod with Coco Beans | Recipe by sousvidetools.com

Sous Vide Cod with Coco Beans and Tomato Confit

Sous Vide Cod with Coco Beans and Tomato Confit Fish and Seafood
  • COOK TIME: 2 hours
  • PREP TIME: 12 Hours
  • DIFFICULTY: Difficult
  • SERVES: 4


  • 4 cod fillets, each weighing 100g
  • olive oil

Tomato confit

  • 2 plum tomatoes
  • 25ml of pomace oil
  • 10g of icing sugar
  • 1 garlic clove
  • 1 sprig of thyme
  • 50ml of olive oil
  • salt
  • pepper

Coco de Paimpol purée

  • 250g of Coco de Paimpol beans, white, soaked overnight in cold water
  • 1/2 carrot, roughly chopped
  • 1/2 white onion, roughly chopped
  • 1 garlic clove
  • 1 sprig of thyme

Rosemary crisps

  • 4 slices of rosemary bread

Garlic chips

  • 2 garlic cloves, finely sliced
  • 200ml of milk
  • 300ml of vegetable oil

Coco de Paimpol salad

  • 1 tbsp of parsley, chopped
  • 1 garlic clove, finely chopped
  • butter
  • salt
  • white pepper
  • micro parsley – to serve


Recipe courtesy of chef Daniel Galmiche from www.greatbritishchefs.com


  1. Preheat the water bath to a temperature of 80⁰C.
  2. To make the tomato confit, fill a saucepan with salted water and bring to the boil. Add the tomatoes and simmer for 1 minute, then transfer immediately to iced water to halt the cooking process. Drain the tomatoes and carefully peel off the skin, then quarter the flesh.
  3. Using a chamber sealer, seal the peeled and quartered tomatoes inside a vacuum bag with the icing sugar, garlic, thyme and pomace oil. Place the bag in the water bath and leave to cook for 2 hours, then empty the bag into a jar and set aside until needed.
  4. Next, prepare the Coco de Paimpol purée. Combine the coco beans, carrot, onion, garlic and thyme in a saucepan and add enough water to cover the ingredients. Place over a medium heat, bring to the boil and cook until the beans are tender. This should take about 30 minutes.
  5. Separate the beans from the onion, carrot, garlic and thyme. Set a few handfuls of beans aside for the salad. Place the remainder in a blender and pulse until smooth. You may need to add a splash of water to prevent the purée becoming thick and clumpy.
  6. Preheat the oven to a temperature of 170⁰C/gas mark 3.5.
  7. For the rosemary crisps, place the rosemary bread on a baking tray and cook in the oven for 8 minutes.
  8. To make the garlic chips, warm the milk in a saucepan until it begins to boil, then add the garlic slices and simmer for 1 minute. After this time, tip the milk away and leave the garlic slices to drain on kitchen paper. Pour the vegetable oil into a small saucepan and place over a high heat. When the oil reaches 160⁰C, deep-fry the garlic slices until crisp.
  9. Preheat the water bath to a temperature of 54⁰C.
  10. To cook the cod, massage a drizzle of olive oil into each fillet, then seal in 4 separate vacuum bags using a chamber sealer. Place the bags in the water bath and leave to cook for 9 minutes.
  11. Transfer the tomato confit from the jar to a blender. Add the olive oil and pulse until smooth, then add salt and pepper to taste.
  12. To make the Coco de Paimpol salad, melt a knob of butter in a saucepan and add the reserved coco beans, parsley and garlic. Cook until heated through, then mix in the coco bean purée. Finish with a pinch of salt and a little white pepper to season.
  13. To serve, divide the Coco de Paimpol salad between 4 plates. Add 1 cod fillet to each plate, placing it on top of the coco beans, and drizzle over the tomato confit. Finish the dish with a rosemary bread crisp and a garnish of garlic chips and micro parsley
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