Seafood Salad

Poach a medley of fish and dress with oil and lemon for a simple, elegant summer lunch
By Mitch Tonks
Seafood Salad
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 1 dashes of white wine
  • 1 clove garlic, finely sliced
  • 2 tbsp olive oil
  • 8 clams, tightly closed
  • 8 mussels, tightly closed
  • 1 tbsp fennel, fresh and chopped
  • 1 medium squid, cleaned and cut into fine rings
  • 100 g monkfish fillet, cut into small chunks
  • 6 medium raw prawns
  • 6 cherry tomatoes, quartered
  • 1 handfuls basil, leaves, freshly chopped
  • 1 tbsp chopped parsley
  • 1 squeeze lemon juice
  • 1 pinches sea salt


1. Add a dash of white wine to an empty pan and then add the garlic. Boil for a minute.

2. Then add one tablespoon of olive oil. Put the mussels and clams into the pot, cover, and cook until they have all opened - about five minutes or so.

3. Remove the shellfish from the liquid, discarding any that have remained closed, and put them into a bowl to cool.

4. Add the fennel, squid, monkfish and prawns to the liquid in the pan with the remaining olive oil.

5. Simmer gently for 3-4 minutes until the fish just turns from opaque to white and firms up. When cooking fish think of the fish as being jelly-like and the cooking process just settling it.

6. Remove the squid and monkfish from the liquid and put them into the bowl with the mussels and clams.

7. Extract the clams and mussels, discarding the shells.

8. When the liquid is cooled add the tomatoes, basil, parsley and lemon juice and toss together with the shellfish. Season with sea salt to taste.

9. Either chill until really cold, or serve at room temperature. Accompany with fresh lettuce leaves

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