Vorspeise
Italian Seven Fish Seafood Salad
2 Std.Für 10Nutri-Score B€€€
B
2 Std.
2 Std.Italian Seven Fish Seafood Salad
was Sie brauchen
Zutaten
shrimp (peeled, deveined on both sides)Fisch500 g
lobster tails (meat removed from the shell, shells reserved)Fisch4 Stücke- squid (cleaned, rings and tentacles, cut to the same size)Fisch500 g
- octopus (cleaned, head turned inside out, cut into pieces)Fisch500 g
- scallops (cleaned)Fisch300 g
- mussels (cleaned)Fisch500 g
- scungilli (cleaned, sliced)Fisch400 g
beerGetränke330 ml- clam juice (two jars)Fisch480 ml
lemon juice (freshly squeezed)Obst & Gemüse60 ml- mandarins (halved)Obst & Gemüse2 Stücke
orange juice (freshly squeezed)Obst & Gemüse120 ml
garlic (cloves, crushed)Obst & Gemüse6 Stücke- rosemary (fresh sprigs)Obst & Gemüse3 Stücke
basil (fresh)Obst & Gemüse20 g- fennel (fronds for the broth, bulb thinly sliced)Obst & Gemüse1 Stück
bay leaf (whole)Gewürze2 Stücke
waterAndere2 Liter
olive oil (plus herby olive oil for finishing)Vorräte180 ml
white wine vinegarVorräte180 ml
lemons (sliced very thin)Obst & Gemüse2 Stücke
red onion (thinly sliced)Obst & Gemüse1 Stück- celery (stalks, thinly sliced)Obst & Gemüse4 Stücke
Castelvetrano olives (pitted)Vorräte150 g- sweet pepper strips (jarred, drained)Vorräte300 g
parsley (fresh, chopped)Obst & Gemüse20 g
saltGewürze10 g
black pepper (freshly ground)Gewürze3 g
pro Portion
Nährwerte
280kcal
- Kohlenhydrate
- 10 g
- Eiweiß
- 21 g
- Fett
- 18 g
was Sie verwenden
Utensilien
Kochtopf- strainer
Rührschüssel- Kochfeld
Mikrowelle
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Clean and cut the seafood
- Devein the shrimp on both the back and the belly, removing the dark lines.
- Clean the squid, keeping both the rings and the tentacles, and cut everything to the same size.
- Rinse the octopus well, turning the head inside out to remove any sand, and cut into pieces.
- Cut the lobster tails down the back and remove the meat from the shells, keeping the shells.
- Clean the mussels, scallops and scungilli.
- Schritt 2
Build the poaching broth
- In a large pot combine the beer, clam juice, lemon juice, mandarins, orange juice, garlic, rosemary, basil, fennel fronds, bay leaf and water.
- Bring to a simmer and let it cook so all the flavors come out.
- Schritt 3
Prepare the marinade
- In a large bowl, mix equal parts olive oil and white wine vinegar.
- Keep the bowl in the fridge while the seafood cooks.
- Schritt 4
Poach the squid and mussels
- Lower a strainer into the simmering broth and poach the squid and mussels together until just cooked.
- Transfer them straight into the olive oil and vinegar marinade.
- Schritt 5
Poach the scallops
- Poach the scallops in the broth until opaque.
- Transfer them to the marinade.
- Schritt 6
Poach the lobster and shrimp
- Poach the lobster meat until just cooked, then add it to the marinade.
- Poach the shrimp until pink and transfer to the marinade.
- Schritt 7
Poach the scungilli and octopus
- Poach the scungilli until tender, then transfer to the marinade.
- Poach the octopus until fork tender, then transfer to the marinade.
- Schritt 8
Simmer the cooking liquid
- Add the vegetable scraps, lobster shells and shrimp shells to the poaching liquid.
- Boil everything together to make a rich stock.
- Schritt 9
Add the vegetables and aromatics
- Add the thinly sliced lemons, fennel, red onion, celery, Castelvetrano olives and drained sweet pepper strips to the seafood.
- Add the parsley and basil.
- Microwave the garlic cloves briefly, then add them to the salad.
- Schritt 10
Season and mix
- Season with salt and black pepper.
- Add more olive oil, herby olive oil and white wine vinegar, then mix well and taste.
- Schritt 11
Marinate and store
- Transfer the salad to a container and refrigerate overnight so it marinates.
- Adjust the seasoning the next day before serving; it keeps up to a week in the fridge.
meistgekochte zuerst