Poaching Seafood

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John H. Tu submitted these directions for poaching seafood.

"This is a generic recipe on how to poach seafood. The resultant seafood is useful for any number of cold recipes such as seafood salads. The beauty of the recipe is how little work it takes and how difficult it is to overcook the seafood. The only caveat is that the seafood being cooked should be of moderately firm flesh, which includes most shellfish and crustaceans. Works particularly well with squid and conch."

The Recipe:

• In a large saucepan or dutch oven, add your favorite herbs (tarragon, oregano, thyme, basil, black pepper, etc.) to 5 times as much water as your seafood.
• Bring to simmer. DO NOT bring to boil. If you do bring to boil, take it off the heat and allow it to cool somewhat before proceeding further.
• To the hot, but not boiling water, immediately dump your cleaned seafood, put the cover on the pot, stir quickly, and take it off the heat.
• Put the pot in a corner of the stove.
• When the pot and stock has cooled to the touch, your seafood is ready.

As an added benefit, you have this wonderful seafood stock that can be frozen and used for a bisque or chowder recipe at sometime in the future.

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