Seafood salad (2)
Instructions
Cook separately in sour broth the Octopus, cuttlefish, squid, prawns and scampi previously well cleaned.
Allow to cool in the cooking, drain and cut into coarse pieces and place in a bowl.
Aside from making open the mussels and cockles separately with olive oil, garlic and white wine.
Shell and join the rest of the fish previously cut.
Add a julienned celery, citrus oil white wine with lemon, garlic and parsley, season with salt, mix everything very well and refrigerate to marinate for about six hours.
Served with a julienne of mixed salads and lemon wedges.
Sourish broth: put water to boil with the above listed vegetables cut into small pieces, wine, vinegar, spices and herbs for about 30 minutes.
Add the fish and cook.
Ingredients and dosing for 10 persons
- 300 g of polyps
- 300 g of cuttlefish
- 300 g of squid
- 200 g of king prawns
- 150 g of scampi
- 1000 g of clams
- 2000 g of mussels
- 400 g of celery
- 2 cloves of garlic
- Parsley
- 40 cl of citrus olive oil with lemon
- 20 cl of white wine
- For sour soup:
- 500 cl of water
- 1 onion
- 2 stalks of celery
- 1 carrot
- 1 stalk of parsley
- 2 leaves of laurel
- 100 cl of white wine
- 50 cl of wine vinegar
- 2 cloves
- 10 grains of white pepper
- Salt