Sous Vide Seafood Cioppino

Ingredients

• 1 (32-ounce) can crushed tomatoes
• 8 ounces sea scallops, side muscle removed
• 8 ounces jumbo shell-on shrimp
• 1 (8-ounce) skinless cod, bass, or tilapia filet, cut into bite-sized pieces
• 1/2 cup clam juice
• 1/2 fennel bulb, shredded
• 1 carrot, finely shredded
• 1 stalk celery, finely shredded
• 1/4 cup white wine
• 1 medium shallot, minced
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 bay leaves
• Chopped fresh parsley, for serving