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Italian Seven Fish Seafood Salad
Przystawka

Italian Seven Fish Seafood Salad

2 godz.Porcje: 10Nutri-Score B€€€
od @leahscucina3 importyugotowano 0 razy
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Składniki

10 osób
  • shrimp (peeled, deveined on both sides)Ryby500 g
  • lobster tails (meat removed from the shell, shells reserved)Ryby4 kawałki
  • squid (cleaned, rings and tentacles, cut to the same size)Ryby500 g
  • octopus (cleaned, head turned inside out, cut into pieces)Ryby500 g
  • scallops (cleaned)Ryby300 g
  • mussels (cleaned)Ryby500 g
  • scungilli (cleaned, sliced)Ryby400 g
  • beerNapoje330 ml
  • clam juice (two jars)Ryby480 ml
  • lemon juice (freshly squeezed)Warzywa i owoce60 ml
  • mandarins (halved)Warzywa i owoce2 kawałki
  • orange juice (freshly squeezed)Warzywa i owoce120 ml
  • garlic (cloves, crushed)Warzywa i owoce6 kawałki
  • rosemary (fresh sprigs)Warzywa i owoce3 kawałki
  • basil (fresh)Warzywa i owoce20 g
  • fennel (fronds for the broth, bulb thinly sliced)Warzywa i owoce1 kawałek
  • bay leaf (whole)Przyprawy2 kawałki
  • waterInne2 litry
  • olive oil (plus herby olive oil for finishing)Spiżarnia180 ml
  • white wine vinegarSpiżarnia180 ml
  • lemons (sliced very thin)Warzywa i owoce2 kawałki
  • red onion (thinly sliced)Warzywa i owoce1 kawałek
  • celery (stalks, thinly sliced)Warzywa i owoce4 kawałki
  • Castelvetrano olives (pitted)Spiżarnia150 g
  • sweet pepper strips (jarred, drained)Spiżarnia300 g
  • parsley (fresh, chopped)Warzywa i owoce20 g
  • saltPrzyprawy10 g
  • black pepper (freshly ground)Przyprawy3 g

na porcję

Wartości odżywcze

280kcal

Węglowodany
10 g
Białko
21 g
Tłuszcz
18 g
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Przybory

  • Garnek
  • strainer
  • Miska
  • Płyta kuchenna
  • Kuchenka mikrofalowa
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  5. Poach the scallops

    • Poach the scallops in the broth until opaque.
    • Transfer them to the marinade.
    Krok 5

  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.
    Krok 6

  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.
    Krok 7

  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.
    Krok 8

  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.
    Krok 9

  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.
    Krok 10

  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.
    Krok 11
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