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Italian Seven Fish Seafood Salad
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Italian Seven Fish Seafood Salad

2 hServes 10Nutri-Score B€€€
from @leahscucina3 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • shrimp (peeled, deveined on both sides)Fish500 g
  • lobster tails (meat removed from the shell, shells reserved)Fish4 pieces
  • squid (cleaned, rings and tentacles, cut to the same size)Fish500 g
  • octopus (cleaned, head turned inside out, cut into pieces)Fish500 g
  • scallops (cleaned)Fish300 g
  • mussels (cleaned)Fish500 g
  • scungilli (cleaned, sliced)Fish400 g
  • beerBeverages330 ml
  • clam juice (two jars)Fish480 ml
  • lemon juice (freshly squeezed)Produce60 ml
  • mandarins (halved)Produce2 pieces
  • orange juice (freshly squeezed)Produce120 ml
  • garlic (cloves, crushed)Produce6 pieces
  • rosemary (fresh sprigs)Produce3 pieces
  • basil (fresh)Produce20 g
  • fennel (fronds for the broth, bulb thinly sliced)Produce1 piece
  • bay leaf (whole)Spices2 pieces
  • waterOther2 litres
  • olive oil (plus herby olive oil for finishing)Pantry180 ml
  • white wine vinegarPantry180 ml
  • lemons (sliced very thin)Produce2 pieces
  • red onion (thinly sliced)Produce1 piece
  • celery (stalks, thinly sliced)Produce4 pieces
  • Castelvetrano olives (pitted)Pantry150 g
  • sweet pepper strips (jarred, drained)Pantry300 g
  • parsley (fresh, chopped)Produce20 g
  • saltSpices10 g
  • black pepper (freshly ground)Spices3 g

per serving

Nutrition

280kcal

Carbs
10 g
Proteins
21 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • strainer
  • Mixing bowl
  • Stovetop
  • Microwave
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Poach the scallops

    • Poach the scallops in the broth until opaque.
    • Transfer them to the marinade.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 11
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