Herb-Poached Seafood Recipe

Name: Herb-Poached Seafood
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped fresh basil leaves; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped parsley; 2 tablespoons minced shallots; 1 teaspoon minced garlic; 3/4 pound boned and skinned opakapaka or rockfish, cut into 1 1/2-inch chunks; 3/4 pound sea (large) scallops, rinsed and cut in half; 18 shrimp (about 1 lb., 16 to 20 per lb.), peeled and deveined; 24 clams or mussels (pull off beards) in shells, suitable for steaming, scrubbed; 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.)

Servings: persons

1/2 cup chopped fresh basil leaves
2 tablespoons chopped fresh cilantro
2 tablespoons chopped parsley
2 tablespoons minced shallots
1 teaspoon minced garlic
3/4 pound boned and skinned opakapaka or rockfish, cut into 1 1/2-inch chunks
3/4 pound sea (large) scallops, rinsed and cut in half
18 shrimp (about 1 lb., 16 to 20 per lb.), peeled and deveined
24 clams or mussels (pull off beards) in shells, suitable for steaming, scrubbed
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.)

1
Mix basil, cilantro, parsley, shallots, and garlic with fish, scallops, and shrimp. Set aside.
2
Bring broth to a boil in a 5- to 6-quart pan over high heat. 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.
3
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. 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.

533

kcal

Calories

Carbs

127

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup chopped fresh basil leaves, 2 tablespoons chopped fresh cilantro, 2 tablespoons chopped parsley, 2 tablespoons minced shallots, and more.

Yes, Herb-Poached Seafood falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-Poached Seafood

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