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Title: Seafood Salad
Yield: 4 Servings

Ingredients

      6 oz squid rings
  2 1/2 c  water
      8 oz hake or monkfish fillets cut
           - in cub
     20    mussels,scrubbed and
           -debearded
     20    clams if available if not
           -more muss
      6 oz cooked,peeled shrimp
      4    spring onions, trimmed and
           -sliced
           lemon wedges, to garnish
           radicho and curly endive
           -leaves,to
           NOTE :
           Fish and sefood are
           -plentiful in It
           seafood salads are found
           -almost eve
           Each region has its own
           -specialty
           DRESSING
      6 tb olive oil
      1 tb white wine vinegar
      2 tb chopped fresh parsley
      2    garlic cloves, crushed
           salt and pepper
           GARLIC   MAYONNAISE
      5 tb thick mayonnaise
      2 tb plain yogurt
      2    garlic cloves. crushed
      1 ts capers
      2 tb chopped fresh parsley

Instructions

1. Poach the squid in the water and wine for 20 minutes or until nearly
tender.
Add the fish and continue to cook gently for 7 - 8 minutes or until ender.
Remove
the fish and set aside. Strain the stock into a clean pan.
2. Bring the fish stock to the boil And add the mussels and clams. Cover
the pan
and simmer gently for 5 minutes or until shells open.Discard any that
remain closed.
3. Drain shell fish and remove them from their shells. Put them into a bowl
with the
cooked fish , shimp and spring onions.
4. For the dressing, beat together the oil, vinegar,parsley,garlic,salt and
plenty of
black pepper. Pour over the fish mixing well but without breaking it up.
Cover and
chill for several hours.
5. Arrange small leaves of radiccho and curly endive on 4 plates and spoon
the
fish salad into the center. Garnish with lemon wedges. Combine all the
ingredients
for the garlic mayonnaise and serve with the salad. Makes 4 servings.

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Contributor: Classic Italian Recipes

Preparation Time: 0:00

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