Salmon, Shrimp And Scallops Poached In A Tomato Cream Broth

Hello everybody, it's Louise, welcome to our recipe page. Today, we're going to prepare a special dish, Salmon, Shrimp and Scallops poached in a Tomato Cream Broth. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Salmon, Shrimp and Scallops poached in a Tomato Cream Broth is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Salmon, Shrimp and Scallops poached in a Tomato Cream Broth estimated approx 1 hour 30 mins.

To begin with this recipe, we have to prepare a few components. You can cook Salmon, Shrimp and Scallops poached in a Tomato Cream Broth using 24 ingredients and 7 steps. Here is how you can achieve it.

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.

Ingredients and spices that need to be Get to make Salmon, Shrimp and Scallops poached in a Tomato Cream Broth:

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

Steps to make to make 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!

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