Voorgerecht
Italian Seven Fish Seafood Salad
2 uVoor 10Nutri-Score B€€€
B
2 u
2 uItalian Seven Fish Seafood Salad
recept van
Leah Victoria
@leahscucina
3 recepten
3 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
shrimp (peeled, deveined on both sides)Vis500 g
lobster tails (meat removed from the shell, shells reserved)Vis4 stukken- squid (cleaned, rings and tentacles, cut to the same size)Vis500 g
- octopus (cleaned, head turned inside out, cut into pieces)Vis500 g
- scallops (cleaned)Vis300 g
- mussels (cleaned)Vis500 g
- scungilli (cleaned, sliced)Vis400 g
beerDranken330 ml- clam juice (two jars)Vis480 ml
lemon juice (freshly squeezed)Groente en fruit60 ml- mandarins (halved)Groente en fruit2 stukken
orange juice (freshly squeezed)Groente en fruit120 ml
garlic (cloves, crushed)Groente en fruit6 stukken- rosemary (fresh sprigs)Groente en fruit3 stukken
basil (fresh)Groente en fruit20 g- fennel (fronds for the broth, bulb thinly sliced)Groente en fruit1 stuk
bay leaf (whole)Kruiden en specerijen2 stukken
waterOverig2 liter
olive oil (plus herby olive oil for finishing)Voorraadkast180 ml
white wine vinegarVoorraadkast180 ml
lemons (sliced very thin)Groente en fruit2 stukken
red onion (thinly sliced)Groente en fruit1 stuk- celery (stalks, thinly sliced)Groente en fruit4 stukken
Castelvetrano olives (pitted)Voorraadkast150 g- sweet pepper strips (jarred, drained)Voorraadkast300 g
parsley (fresh, chopped)Groente en fruit20 g
saltKruiden en specerijen10 g
black pepper (freshly ground)Kruiden en specerijen3 g
per portie
Voedingswaarden
280kcal
- Koolhydraten
- 10 g
- Eiwitten
- 21 g
- Vetten
- 18 g
wat je gebruikt
Keukengerei
Soeppan- strainer
Mengkom- Kookplaat
Magnetron
Keukentang
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Poach the scallops
- Poach the scallops in the broth until opaque.
- Transfer them to the marinade.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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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