Seven Fishes Seafood Salad
Servings: 8 if you are serving other proteins as well
Ingredients
- 1 large clove garlic minced
- 3 anchovies finely chopped (1) or two teaspoons anchovy paste
- 3 Tablespoons freshly squeezed lemon juice
- 2 Tablespoons red wine vinegar
- 4 Tablespoons unrefined cold-pressed extra-virgin olive oil
- Sea salt to taste
- Freshly ground black pepper to taste
- Kosher salt for the cooking liquid
- ¾ pound squid rinsed and sliced into ½-inch rings (2)
- 1/2 pound Bay scallops thawed (3)
- 1/2 pound frozen raw peeled deveined small-medium shrimp (I used 51-60 count per pound size), thawed (4)
- ¾ pound cod fillet cut into 1-inch chunks (5)
- 1 pound mussels rinsed* (6)
- 3 stalks celery thinly sliced
- 1 6.5 oz canned chopped clams, drained (7)
- ¼ cup packed fresh flat-leaf parsley finely chopped
- 1 lemon thinly sliced for garnish
Instructions
- In a large bowl, whisk the anchovies with garlic until pasty. Whisk in the lemon juice and vinegar. Gradually whisk in the oil. Season with salt and pepper to taste. Set aside.
- Cover and heat a medium pot of water to a boil over high heat. Season generously with kosher salt. Reduce heat to a simmer. Add the squid and simmer for 2–3 minutes, until white and opaque. With a slotted spoon, transfer the squid to a colander set in the sink and rinse with cold water to stop the cooking. Drain well and add to the bowl with the dressing. To the same pot of simmering water, add the scallops and cook for 2–3 minutes, until opaque. Transfer to the colander and rinse with cold water. Drain well and add to the serving bowl.
- To the same pot of simmering water, add the shrimp. Cook for 2–3 minutes, until cooked through. The shrimp should look opaque with pink and bright red-orange accents. Transfer shrimp to the colander and rinse with cold water. Drain shrimp well and add to the serving bowl.
- To the same pot of simmering water, add the cod. Cook for 4–5 minutes, until firm and cooked through. With a slotted spoon, transfer to a plate and set aside (you’ll add the cod to the salad last). Carefully discard most of the water in the pot, leaving about 2 inches. Add the mussels to the pot. Cover and cook for 3–5 minutes, until all the shells have opened (discard any that do not open at all). Transfer mussels to a colander to cool. Remove mussels from the shells and add to the bowl with the squid, scallops and shrimp.
- To the bowl with seafood, add the celery, clams, and parsley. Toss until well combined. Season with salt and pepper to taste. Add the cod and gently toss to combine. Refrigerate, covered, for at least 2 hours or up to 6 hours before serving. Garnish with lemon slices.
Notes
*broken mussel shells should be discarded.
If you have a large enough pot, you can cook the squid, Bay scallops and shrimp in the same step. Prep ahead tip: You can buy and cut all the seafood the night before you plan to make this or defrost it the day before, if you purchased frozen. Other things you can add to this salad include olives, capers, red onion, shallots, or scallions. If you do add something like onion, make sure it is thinly sliced. If you don’t eat seafood, you can try swapping in sliced hearts of palm, boiled potato, celery, cauliflower, olives, red onion, capers, parsley and the same dressing!
If you have a large enough pot, you can cook the squid, Bay scallops and shrimp in the same step. Prep ahead tip: You can buy and cut all the seafood the night before you plan to make this or defrost it the day before, if you purchased frozen. Other things you can add to this salad include olives, capers, red onion, shallots, or scallions. If you do add something like onion, make sure it is thinly sliced. If you don’t eat seafood, you can try swapping in sliced hearts of palm, boiled potato, celery, cauliflower, olives, red onion, capers, parsley and the same dressing!