recipe for seafood boil
The Best recipe for seafood boil
The health benefits are another reason I stick with this recipe. Seafood is packed with lean protein and omega-3 fatty acids, which are great for heart health and keeping things light on the scale. Plus, the mix of potatoes, corn, and green beans adds fiber and vitamins, so it’s a balanced meal that won’t leave you feeling sluggish afterward. It’s one of those dishes that feels indulgent but actually nourishing—something I appreciate when everyone’s busy but still wants to eat well. Plus, the smell of garlic, butter, and spices wafting through the house makes it feel like a real treat, even if it’s just a quick weeknight meal.
Classic Seafood Boil with Lemon and Herbs
A simple, flavorful boil packed with shrimp, clams, and white fish, tossed in a tangy tomato sauce and brightened with fresh herbs. Perfect for a quick meal or gathering with friends.
🥘Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 lb clams, scrubbed and jetted
- 1 lb white fish fillets (cod or haddock)
- 1/2 cup lemon wedges, halved
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 1 cup tomato sauce
- 1/2 cup chicken broth
- 1 tbsp butter
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
👨🍳Directions
-
1
Bring a large pot of salted water to a rolling boil. Add shrimp, clams, and fish. Cook for 4–5 minutes until clams open and shrimp turn pink. Remove with tongs and set aside. -
2
In the same pot, add olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to coat. Pour in tomato sauce, chicken broth, and butter. Simmer for 5 minutes. -
3
Return shrimp and fish to the pot. Add parsley and dill. Cover and simmer for 2 more minutes. Taste and adjust seasoning if needed. -
4
Serve immediately with lemon wedges and extra herbs on the side.
🔧Equipment
- Large pot
- Mixing bowl
- Oven-safe skillet
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Seafood Boil with Lemon and Herbs Works
❓ Frequently Asked Questions About Seafood Boil with Lemon and Herbs
1. What is the best way to prepare seafood for boiling?
To ensure your seafood stays tender and flavorful, start by patting it dry with paper towels. This helps it crisp up slightly and prevents it from absorbing too much water. Trim off any excess skin or shell if needed, and season lightly with salt and pepper before boiling.
2. How do I avoid overcooking shrimp or scallops?
Shrimp and scallops cook quickly, so keep them moving in the boiling water. Remove them as soon as they turn opaque and slightly translucent in the center—usually around 2–3 minutes for shrimp. Scallops should turn opaque and lose their translucent sheen within 1–2 minutes.
3. Can I substitute any of the vegetables in this recipe?
Yes! Potatoes can be swapped for sweet potatoes, and corn kernels can be replaced with green beans or peas. For extra crunch, add sliced bell peppers, zucchini, or red onions. Just adjust cooking times slightly if using denser veggies like carrots.
4. What’s the secret to keeping the seafood from turning mushy?
Prevent overcooking by boiling the seafood last—add them just 1–2 minutes before the potatoes and veggies are done. Stir gently to distribute heat evenly, and avoid overcrowding the pot, which can lower the water temperature.
