Salmon, Shrimp and Scallops poached in a Tomato Cream Broth

Name: Salmon, Shrimp and Scallops poached in a Tomato Cream Broth
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 3/4 lb skinless salmon fillets cut in 4 portions; 12 large raw shrimp, remove shells but save shells for broth.; 12 sea scallops; 1 FOR BROTH; 2 cup low sodium chicken broth; 1/2 cup dry white wine; 1 15 ounce can diced tomatos; 1 celery stalk, chopped; 1 onion, chopped; 1 carrot, chopped; 4 clove garlic, peeled, left whole; 1 tsp thyme; 1/2 tsp black pepper; 1 tbsp lemon juice; 1 FOR CREAM BASE; 1 tsp butter; 10 button mushrooms, sliced; 1 shallot:, minced; 2 garlic cloves, minced; 1 cup heavy cream; 1/2 tsp black pepper and salt to taste; 1 tbsp hot sauce such as franks brand; 1/4 cup freshly grated parmesan cheese; 4 chopped green onions

fenway @Fenway

This recipe was made for my In Laws years ago using their favorite ingredients, it was such a hit I use it fo dinner partys often. I usally serve it with angel hair pasta.

fenway @Fenway

This recipe was made for my In Laws years ago using their favorite ingredients, it was such a hit I use it fo dinner partys often. I usally serve it with angel hair pasta.

Saved

Ingredients

1 hour 30 mins

4 servings

3/4 lbskinless salmon fillets cut in 4 portions
12 largeraw shrimp, remove shells but save shells for broth.
12sea scallops
1FOR BROTH
2 cuplow sodium chicken broth
1/2 cupdry white wine
115 ounce can diced tomatos
1celery stalk, chopped
1onion, chopped
1carrot, chopped
4 clovegarlic, peeled, left whole
1 tspthyme
1/2 tspblack pepper
1 tbsplemon juice
1FOR CREAM BASE
1 tspbutter
10button mushrooms, sliced
1shallot:, minced
2garlic cloves, minced
1 cupheavy cream
1/2 tspblack pepper and salt to taste
1 tbsphot sauce such as franks brand
1/4 cupfreshly grated parmesan cheese
4chopped green onions

Saved

Steps

1 hour 30 mins

1

MAKE BROTH
2

In a large skillet melt a bit of butter and add shrimp shells and brown lightly, just 2 to 3 minutes, add all remaining broth ingredients and simmer 30 minutes to reduce by about 1/2, strain broth and discard solids, set aside.
3

MAKE CREAM BASE
4

In a saucepan melt butter, add mushrooms cover and cook on low until they become soft, uncover and add shallots and garlic and soften 1 minute, add cream and pepper, salt and hot sauce bring to a simmer and reduce by about 1/2.
5

Combine broth and cream reductions and whisk well. Transfer to a deep skillet that has a cover. Add seafood to lightly simmering sauce in one layer cover and poach until all is just cooked through. If your skillet can not hold all the seafood on one layer, poach in batches and remove to a plate and cover while finishing the remainder. The timing depends on the size and thickness of each seafood.
6

Place all cooked seafood on a platter. Add parmesan cheese and green onions to sauce, add to seafood.
7

This is best served with pasta for the extra sauce and great with a green salad and french bread!

Saved

Cooksnaps

Saved

fenway @Fenway

on February 26, 2014 01:34

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.