Easily Add Extra Flavor When Poaching Seafood

For those willing to indulge in a little bit of effort, poaching seafood is an amazing way to cook the fruits of the ocean and introduce impressive flavor. The trick is to utilize proper technique and know-how. Poaching refers to the act of cooking something in simmering liquid — be it wine, stock, or oil — unlike boiling, which requires higher heat. Executed properly, poached seafood is a subtle, succulent treat. Grilled lobster tails may be a delicacy, but have you tried poaching them in butter? Likewise, a white fish poached in Chardonnay is delicate, aromatic, and exquisitely nuanced.

The biggest mistake cooks make when cooking seafood like scallops is not flavoring the poaching liquid. Anything you poach will soak up the scents and flavors of the medium in which you cook it. Boring, dull broth makes for boring, dull seafood. We spoke with Pierre Albaladejo, Executive Chef at Park Hyatt Aviara, about how to make your poaching liquid sing. "Under-flavoring [or not] seasoning the poaching liquid will result in plainer seafood," he explains, adding that flavoring your poaching liquid takes very little extra work, but pays huge dividends in terms of deliciousness.

Chef Albaladejo gravitates towards a French technique for seasoning his poaching liquid. "It is important to flavor the poaching liquid and do a court bouillon," he tells us, referring to an infusion of ingredients in liquid that impart scent and flavor to your poached seafood. Court bouillon is made by simmering onion, carrot, celery, and a sachet of bouquet garni (bundled parsley stems, thyme, peppercorns, and bay leaf) in your broth. The mirepoix gives a sweet, earthy flavor, and the herbs lend punch to the mixture. Your kitchen will smell glorious and your seafood will taste like it came from a restaurant.

For the most effective court bouillon, use the best ingredients. Select colorful, ripe veg, and utilize the bouquet hack to keep your herbs fresh between the time you buy them and the time you put them in the pan. Don't be afraid to riff on the court bouillon to suit your own tastes, either. Use a heavy hand with the peppercorns if you want your seafood to have a note of spice, or customize your vegetable mix with cut lemons, fennel, or leeks. Slip some star anise into your sachet for a licorice note that absolutely elevates shellfish. Most importantly, don't be afraid that you will overdo it. If you manage to over-season your broth, you can always walk back the flavor by adding more liquid.