Frank's Recipes! Seafood Salad

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Seafood Salad

175 g squid rings; defrosted if frozen
600 ml water
150 ml dry white wine
250 g hake or monkfish; cubed
16-20 fresh mussels; scrubbed and debearded
20 clams in shells; scrubbed
125-175 g peeled prawns
3-4 spring onions; sliced, optional
raddiccio and curly endive leaves; to serve
lemon wedges; to garnish

DRESSING:
6 tablespoons olive oil
1 tablespoon white wine vinegar
2 tablespoons fresh parsley; chopped
1-2 cloves garlic; crushed
salt and pepper

Yield: 4 servings

Poach the squid in the water and wine for 20 minutes or until nearly tender. Add the fish cubes and continue to cook gently for 7-8 minutes or until tender. Strain, reserving the fish, and place the stock in a clean pan. Bring the fish stock to the boil and add the mussels and clams. Cover the pan and simmer gently for about 5 minutes or until the shells open. Discard any that stay closed. Drain the shellfish and remove from their shells. Put into a bowl with the cooked fish and add the prawns and onions.

For the dressing, whisk together the oil, vinegar, parsley, garlic, salt and plenty of black pepper. Pour over the fish, mix well, cover and chill for several hours.

Arrange small leaves of radicchio and curly endive on 4 plates and spoon the fish salad into the centre. Garnish each plate with lemon wedges.