Frutti di mare

Yield: 4 servings

Measure Ingredient
1 \N Bay leaf
1 \N Celery stalk; chopped
1 \N Onion; chopped
\N \N Juice of 1 lemon plus
¼ cup Lemon juice
1½ teaspoon Salt
5 \N Black peppercorns
2 \N Flat leaf parsley sprigs; plus
¼ cup Chopped flat leaf parsley
½ pounds Squid; cleaned
1 pounds Scallops
1 pounds Peeled deveined shrimp
½ cup Extra-virgin olive oil
½ teaspoon Chopped garlic
1 teaspoon Creshly ground black pepper
¼ cup Kalamata olives; pitted, sliced thin
½ cup Roasted red peppers; peeled, seeded,
\N \N And sliced thin

Fill 4-quart stockpot ¾ full of water. Add bay leaf, celery, onion, juice of whole lemon, 1 teaspoon salt, peppercorns and 2 to 3 sprigs parsley.

Cook over medium-low heat 20 minutes. Strain liquid and return to stockpot.

Bring to slow simmer. Add squid and poach 2 to 3 minutes. While squid is poaching, fill large bowl with ice and add water just to cover. Remove squid from poaching liquid, plunge into ice bath and drain again. Cut into ¼-inch rings, leaving tentacles whole. Poach scallops in poaching liquid 2 minutes, plunge into ice bath and drain. Poach shrimp 2 minutes, plunge into ice bath and drain. Combine ¼ cup lemon juice, olive oil, garlic, ¼ cup chopped parsley, pepper and remaining ½ teaspoon salt and mix well. Add olives and red peppers. Toss mixture with drained seafood until well coated. Chill at least 1 hour before serving. Yields 4 servings.

Each serving: 534 calories; 1451 mg sodium; 294 mg cholesterol; 32 grams fat; 11 grams carbohydrates; 49 grams protein; 0.56 gram fiber Recipe Source: Los Angeles Times - 11-04-1998 Recipe from "Longhi's" by Gabrielle Longhi (Ten Speed Press; $29.95) Formatted for Mastercook by Lynn Thomas - dcqp82a@...

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