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Recipe: Poached Seafood with Artichokes and Spinach

Clams, calamari, and tilapia are simmered in a savory broth with tender aromatic vegetables, white wine, artichokes, and spinach. Serve this fragrant dish over steamed rice or with slices of French bread to soak up the juices.

Ingredients

Serves
6
  • 2 tablespoons olive oil, divided
  • 1 1/2 cups diced onions
  • 3/4 cup diced peeled carrots
  • 3/4 cup diced celery
  • 1 cup thinly sliced leeks
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 1/2 ounces Glace de Fruits de Mer Gold® (or 5 teaspoons Fumet de Poisson Gold®) dissolved in 4 cups hot water
  • Salt and ground black pepper
  • 2 teaspoons dried Herbes de Provence
  • 1 package (12 ounces) frozen artichoke hearts, thawed
  • 50 littleneck clams, cleaned and rinsed
  • 1 pound fresh cleaned calamari (squid) tubes and tentacles, cut into 1/2-inch rings
  • 1 tilapia fillet (about 5 ounces), cut into 1-inch pieces
  • 6 ounces fresh baby spinach, chopped
  • Finely grated zest of one lemon

Methods/steps

  1. Heat 1 tablespoon of the oil in a large skillet over medium heat.  Add the onions, carrots, and celery and cook for 2 minutes.  Add the leeks and garlic and cook 2 more minutes, stirring occasionally. Add the wine and simmer for 5 minutes.
  2. Stir in the diluted Glace de Fruits de Mer Gold®, season to taste with salt and pepper, and simmer for about 15 minutes, until the liquid is reduced by about   one-third.
  3. Adjust the heat as needed to keep the liquid at a low simmer.  Add the Herbes de Provence and artichokes and cook for 2 minutes. Add the clams, cover the skillet, and poach until the clams open, about 10 minutes. Discard any clams that don't open.
  4. Stir in the squid, tilapia, and remaining 1 tablespoon of olive oil. Top with the spinach, cover, and cook 2 mintues, until the spinach is wilted and the calamari and tilapia are just cooked through.
  5. Add the lemon zest, cover the skillet, remove it from the heat.  Let the dish rest for 2 minutes, then serve.

Additional Tips

Wine Pairing: Muscadet, Chablis, or Sauvignon Blanc

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Classic French Stocks and Sauces