Entrée
Italian Seven Fish Seafood Salad
2 hPour 10Nutri-Score B€€€
B
2 h
2 hItalian Seven Fish Seafood Salad
ce qu’il vous faut
Ingrédients
shrimp (peeled, deveined on both sides)Poissons500 g
lobster tails (meat removed from the shell, shells reserved)Poissons4 morceaux- squid (cleaned, rings and tentacles, cut to the same size)Poissons500 g
- octopus (cleaned, head turned inside out, cut into pieces)Poissons500 g
- scallops (cleaned)Poissons300 g
- mussels (cleaned)Poissons500 g
- scungilli (cleaned, sliced)Poissons400 g
beerBoissons330 ml- clam juice (two jars)Poissons480 ml
lemon juice (freshly squeezed)Fruits et légumes60 ml- mandarins (halved)Fruits et légumes2 morceaux
orange juice (freshly squeezed)Fruits et légumes120 ml
garlic (cloves, crushed)Fruits et légumes6 morceaux- rosemary (fresh sprigs)Fruits et légumes3 morceaux
basil (fresh)Fruits et légumes20 g- fennel (fronds for the broth, bulb thinly sliced)Fruits et légumes1 morceau
bay leaf (whole)Épices2 morceaux
waterAutres2 litres
olive oil (plus herby olive oil for finishing)Épicerie180 ml
white wine vinegarÉpicerie180 ml
lemons (sliced very thin)Fruits et légumes2 morceaux
red onion (thinly sliced)Fruits et légumes1 morceau- celery (stalks, thinly sliced)Fruits et légumes4 morceaux
Castelvetrano olives (pitted)Épicerie150 g- sweet pepper strips (jarred, drained)Épicerie300 g
parsley (fresh, chopped)Fruits et légumes20 g
saltÉpices10 g
black pepper (freshly ground)Épices3 g
par portion
Nutrition
280kcal
- Glucides
- 10 g
- Protéines
- 21 g
- Lipides
- 18 g
ce que vous utiliserez
Ustensiles
Marmite- strainer
Saladier- Plaque de cuisson
Micro-ondes
Pince de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Poach the scallops
- Poach the scallops in the broth until opaque.
- Transfer them to the marinade.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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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