Herb-poached Seafood

Name: Herb-poached Seafood
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 liters herb broth or chicken broth; 118 milliliters chopped fresh basil leaves; 2 Tbsps chopped fresh cilantro; 1 teaspoon minced garlic; 3 Maine, spiny, or rock lobster tails (about 1/2 lb. each), split in half lengthwise, or 6 to 12 shrimp (16 to 20 per lb.); 2 Tbsps chopped parsley; 340 grams sea (large) scallops, rinsed and cut in half; 2 Tbsps minced shallots; 24 clams or mussels (pull off beards) in shells, suitable for steaming, scrubbed; 18 shrimp (about 1 lb., 16 to 20 per lb.), peeled and deveined; 340 grams boned and skinned opakapaka or rockfish, cut into 1 1/2-inch chunks

Herb-poached Seafood is a dairy free side dish. This recipe serves 6. One serving contains 113 calories, 12g of protein, and 1g of fat. A mixture of sea scallops, boned and skinned opakapaka, rock lobster tails, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Mix basil, cilantro, parsley, shallots, and garlic with fish, scallops, and shrimp. Set aside.

Ingredients you will need

Cilantro

Scallops

Shallot

Parsley

Garlic

Shrimp

Basil

Fish

Bring broth to a boil in a 5- to 6-quart pan over high heat.

Ingredients you will need

Broth

Equipment you will use

Frying Pan

Add clams and lobster. Cover and simmer until clams open and lobster is barely opaque in thickest part (cut to test), 5 to 10 minutes. As clams open, lift them from the simmering broth with a slotted spoon and keep warm.

Ingredients you will need

Lobster

Broth

Clams

Equipment you will use

Slotted Spoon

After 10 minutes, add seasoned fish, scallops, and shrimp to simmering broth. Bring to a boil over high heat, then tightly cover pan and remove from heat.

Ingredients you will need

Scallops

Shrimp

Broth

Fish

Equipment you will use

Frying Pan

Let stand until shrimp, scallops, and fish are barely opaque in thickest part (cut to test), 3 to 5 minutes. Use in bouillabaisse or, with a slotted spoon, divide seafood equally among wide, shallow bowls. Over high heat, bring broth to boiling, then ladle into bowls.

Ingredients you will need

Bouillabaisse