Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Italian seafood salad
Serves 6-8 Starters and mains
Ingredients
- 500g white fish fillets, such as sea bass or bream
- 500g mixed seafood, including peeled prawns, scallops and squid
- 1⁄2-1 red chilli, finely sliced, according to taste
- a handful of green or black olives, pitted and halved
- 1 garlic clove, finely chopped 2tbsp white wine vinegar
- 2tbsp lemon juice, plus extra to taste
- 150ml extra virgin olive oil
- 1 medium carrot, shredded
- 1⁄2 red pepper, thinly sliced
- 4 large or 8 small sun-dried tomatoes, thinly sliced (optional)
- 1 celery stick, finely cut into julienne strips
- a few fresh oregano leaves or 1⁄2tsp dried oregano
- flat-leaf parsley, chopped, to garnish
- crusty bread, to serve (optional)
Method
To enjoy this colourful and flavoursome salad at its best, make it the day before you want to eat it, to allow the seafood to soak in the Mediterranean flavours. Serve with plenty of bread to mop up the dressing or stir into cooked and cooled rice.
Cook the fish fillets in lightly salted boiling water for 2-4 minutes until just cooked. Remove from the water with a fish slice and set aside to cool. Peel away the skin and roughly break up the flesh into bite-sized pieces. If not using pre-prepared seafood, clean the squid and cut into 1cm pieces. Then cook the seafood in the same water for 2-4 minutes or until they are just cooked through. The prawns will turn pink when they are cooked. Drain and set aside to cool.
Put all the remaining ingredients, except the parsley, in a bowl. Gently toss to combine taking care not to break up the fish. Cover and marinate overnight in the fridge. The following day adjust the seasoning to taste with salt, pepper and lemon juice. Serve garnished with parsley with some crusty bread, if you like. The salad will keep, in an airtight container, for up to 3 days in the fridge.
Advertisement