Entrante
Italian Seven Fish Seafood Salad
2 hPara 10Nutri-Score B€€€
B
2 h
2 hItalian Seven Fish Seafood Salad
receta de
Leah Victoria
@leahscucina
3 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
shrimp (peeled, deveined on both sides)Pescado500 g
lobster tails (meat removed from the shell, shells reserved)Pescado4 piezas- squid (cleaned, rings and tentacles, cut to the same size)Pescado500 g
- octopus (cleaned, head turned inside out, cut into pieces)Pescado500 g
- scallops (cleaned)Pescado300 g
- mussels (cleaned)Pescado500 g
- scungilli (cleaned, sliced)Pescado400 g
beerBebidas330 ml- clam juice (two jars)Pescado480 ml
lemon juice (freshly squeezed)Frutas y verduras60 ml- mandarins (halved)Frutas y verduras2 piezas
orange juice (freshly squeezed)Frutas y verduras120 ml
garlic (cloves, crushed)Frutas y verduras6 piezas- rosemary (fresh sprigs)Frutas y verduras3 piezas
basil (fresh)Frutas y verduras20 g- fennel (fronds for the broth, bulb thinly sliced)Frutas y verduras1 pieza
bay leaf (whole)Especias2 piezas
waterOtro2 litros
olive oil (plus herby olive oil for finishing)Despensa180 ml
white wine vinegarDespensa180 ml
lemons (sliced very thin)Frutas y verduras2 piezas
red onion (thinly sliced)Frutas y verduras1 pieza- celery (stalks, thinly sliced)Frutas y verduras4 piezas
Castelvetrano olives (pitted)Despensa150 g- sweet pepper strips (jarred, drained)Despensa300 g
parsley (fresh, chopped)Frutas y verduras20 g
saltEspecias10 g
black pepper (freshly ground)Especias3 g
por ración
Nutrición
280kcal
- Carbohidratos
- 10 g
- Proteínas
- 21 g
- Grasas
- 18 g
lo que usará
Utensilios
Olla- strainer
Bol- Placa de cocina
Microondas
Pinzas de cocina
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 5
Poach the scallops
- Poach the scallops in the broth until opaque.
- Transfer them to the marinade.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
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