Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.
10–12 Portions
Seafood Entrees / Shellfish & Grains
In a large pot, bring 3 cups prepared RC No Added MSG Liquid Seafood Consommé Prep, 1 cup Chardonnay, and 1 bay leaf to a rolling boil over medium-high heat.
Add 2 Tbsp. olive oil, 1 lb. firm fish squares, and 1 lb. peeled shrimp into the boiling liquid. Return broth to a second boil.
Add 1 lb. sea scallops, ½ lb. squid rings, 20 oz. dry couscous, 4–6 drops RC Lemongrass Flavor Concentrate, ½ tsp. chopped fresh thyme, and 1 Tbsp. chopped parsley. Immediately remove pot from heat, stir gently, cover tightly, and allow to stand for 5 to 10 minutes so residual heat cooks tender shellfish and hydrates couscous.
Uncover pot, discard whole bay leaf, and gently fluff couscous with a fork. Mound the fragrant couscous onto warm serving platters or individual bowls, arranging poached fish, shrimp, sea scallops, and squid rings artfully across the top. Serve hot.
Infused Grain Hydration: Hydrating couscous directly in the seafood poaching broth absorbs every drop of Chardonnay, thyme, and RC No Added MSG Liquid Seafood Consommé Prep, creating rich grain flavor without requiring extra pots.
Precision Cooking for Delicates: Adding quick-cooking scallops and squid rings right as the pot is removed from heat prevents rubbery overcooking—residual steam cooks tender seafood perfectly in 5 minutes.
Citrus Top Note: Concentrated RC Lemongrass Flavor Concentrate provides a clean citrus lift that pairs with Chardonnay without adding acid that might toughen shellfish.
