Poached Fish in Shrimp Sauce
Indulge in the elegance of "Poached Fish in Shrimp Sauce," a gourmet dish that's both comforting and refined. Tender white fish fillets, gently poached in a flavorful seafood stock, serve as the perfect canvas for a luxurious shrimp-infused cream sauce. This recipe brings together the delicate sweetness of poached shrimp, the depth of garlic and shallots, and the richness of a velvety roux-based sauce finished with a splash of dry white wine. With a cooking time of just 25 minutes, this dish is ideal for both special occasions and weeknight dinners. Serve it with rice, creamy mashed potatoes, or steamed vegetables for a restaurant-worthy meal at home. Garnished with lemon wedges and fresh parsley, this delightful combination highlights the best of seafood in every bite. Perfect for lovers of elegant seafood recipes, this dish will become your go-to for impressing family and guests alike.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) White fish fillets (such as cod, halibut, or snapper)
- 1 cup Shrimp, peeled and deveined
- 4 cups Fish or seafood stock
- 1 cup Heavy cream
- 3 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cloves Garlic, minced
- 1 small Shallot, minced
- 0.5 cup Dry white wine
- 2 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
- optional Lemon wedges (for garnish)
Instructions
Rinse the fish fillets under cold water and pat them dry with paper towels. Season both sides with a pinch of salt and black pepper. Set aside.
In a large, deep skillet or saucepan, bring the fish or seafood stock to a gentle simmer over medium heat. Add the fish fillets to the simmering stock, making sure they are fully submerged. Poach the fish for 6-8 minutes or until they are opaque and flake easily with a fork. Carefully transfer the fish to a plate and cover loosely with foil to keep warm. Reserve 1 cup of the poaching liquid for the sauce.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and shallot, and sauté for 1-2 minutes, stirring frequently, until fragrant and softened.
Sprinkle the flour over the garlic and shallot mixture, and whisk continuously for 1 minute to form a roux.
Slowly pour in the white wine, whisking constantly to prevent lumps. Let simmer for 1-2 minutes to cook off the alcohol.
Gradually add the reserved poaching liquid and heavy cream, whisking until the sauce is smooth and begins to thicken, about 3-4 minutes.
In a small skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the shrimp and cook for 3-4 minutes, stirring occasionally, until pink and cooked through. Transfer the cooked shrimp to the sauce and stir gently to combine.
Season the shrimp sauce with salt and pepper to taste. Stir in the chopped parsley.
To serve, spoon the shrimp sauce generously over the poached fish fillets. Garnish with lemon wedges if desired. Serve immediately with rice, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 1320 mg | 57% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.6 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 10.1 mcg | 50% | |
| Calcium | 104 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 859 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
