Recipe: Perfect Salmon, Shrimp and Scallops poached in a Tomato Cream Broth

Salmon, Shrimp and Scallops poached in a Tomato Cream Broth. Learn how to add tomato, broth and wine to a shrimp and scallop pasta with expert cooking tips in this free seafood recipe video clip. Cod Poached in Spicy Tomato Broth. Serve a one-dish dinner of fish in a Mediterranean-inspired sauce.

This shrimp and pasta combination is one of my husband's favorites. It's healthy, and he doesn't even know it. It's also easy to halve the recipe for two. You can have Salmon, Shrimp and Scallops poached in a Tomato Cream Broth using 24 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Salmon, Shrimp and Scallops poached in a Tomato Cream Broth

1. 🢂 3/4 lb of skinless salmon fillets cut in 4 portions.
2. 🢂 12 large of raw shrimp, remove shells but save shells for broth..
3. 🢂 12 of sea scallops.
4. 🢂 1 of FOR BROTH.
5. 🢂 2 cup of low sodium chicken broth.
6. 🢂 1/2 cup of dry white wine.
7. 🢂 1 of 15 ounce can diced tomatos.
8. 🢂 1 of celery stalk, chopped.
9. 🢂 1 of onion, chopped.
10. 🢂 1 of carrot, chopped.
11. 🢂 4 clove of garlic, peeled, left whole.
12. 🢂 1 tsp of thyme.
13. 🢂 1/2 tsp of black pepper.
14. 🢂 1 tbsp of lemon juice.
15. 🢂 1 of FOR CREAM BASE.
16. 🢂 1 tsp of butter.
17. 🢂 10 of button mushrooms, sliced.
18. 🢂 1 of shallot:, minced.
19. 🢂 2 of garlic cloves, minced.
20. 🢂 1 cup of heavy cream.
21. 🢂 1/2 tsp of black pepper and salt to taste.
22. 🢂 1 tbsp of hot sauce such as franks brand.
23. 🢂 1/4 cup of freshly grated parmesan cheese.
24. 🢂 4 of chopped green onions.

Cook tortellini according to package directions. Salmon fillets poached in a tomato onion caper sauce with white wine. One of the best ways to prepare salmon is to You can also make a simple sauce and poach the salmon in it, which is what we are doing here with these fillets, cooking them in a sauce of onions. The main ingredients of this hearty Asian soup -- shrimp, scallops, and noodles -- were simmered in a broth of sake, shiitake mushrooms, and ginger.

instructions Salmon, Shrimp and Scallops poached in a Tomato Cream Broth

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!.

Stir in scallops, shrimp, soy sauce, salt, and pepper. Oil poaching works particularly well for firm, meaty fish like tuna, salmon, swordfish, halibut, and mahi mahi. However, you can try it with any other type Spread your fish in a single layer in a relatively deep vessel that will hold them snugly; what kind you use depends on how much fish you're cooking. This one pan dinner is packed full of shrimp floating around in all of that creamy tomato sauce and pasta goodness. I'm so fortunate to live on the I've read that imported shrimp are okay to eat, but when you grow up in a tight-knit fishing community and see how hard the commercial fishermen work.