Herb-poached Seafood

Ingredients

• 1/2 cup chopped fresh basil leaves
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped parsley
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 3/4 pound boned and skinned opakapaka or rockfish, cut into 1 1/2-inch chunks
• 3/4 pound sea (large) scallops, rinsed and cut in half
• 18 shrimp (about 1 lb., 16 to 20 per lb.), peeled and deveined
• 6 cups herb broth or chicken broth
• 24 clams or mussels (pull off beards) in shells, suitable for steaming, scrubbed
• 3 Maine, spiny, or rock lobster tails (about 1/2 lb. each), split in half lengthwise, or 6 to 12 shrimp (16 to 20 per lb.)

Preparation

1. 1. Mix basil, cilantro, parsley, shallots, and garlic with fish, scallops, and shrimp. Set aside.
2. 2. Bring broth to a boil in a 5- to 6-quart pan over high heat. Add clams and lobster. Cover and simmer until clams open and lobster is barely opaque in thickest part (cut to test), 5 to 10 minutes. As clams open, lift them from the simmering broth with a slotted spoon and keep warm.
3. 3. After 10 minutes, add seasoned fish, scallops, and shrimp to simmering broth. Bring to a boil over high heat, then tightly cover pan and remove from heat. Let stand until shrimp, scallops, and fish are barely opaque in thickest part (cut to test), 3 to 5 minutes. Use in bouillabaisse or, with a slotted spoon, divide seafood equally among wide, shallow bowls. Over high heat, bring broth to boiling, then ladle into bowls.