Yield: 8 Servings
|2 pounds||Clams; cleaned & steamed|
|2 pounds||Mussels; cleaned & steamed like clams (cook together!)|
|1 pounds||Halibut or cod fillet; skinless and boneless|
|½ pounds||Large shrimp; peeled and deveined|
|1½ cup||Celery; sliced thin|
|1 large||Yellow onion; sliced very thin|
|⅔ cup||Olive oil|
|½ cup||White wine vinegar|
|2 teaspoons||Oregano; crushed|
|1 cup||Chopped parsley|
|Black pepper; freshly ground, to taste|
|Lemon wedges for garnish|
SERVES 8 This sort of dish is popular with everyone in our region. It is not very fattening and you can keep the level of salt down by using fresh lemon juice. And besides, since the seafood is all fresh, it is delicious.
Cook the clams and mussels in one pot as per the instructions for Steamed Clams. The only variation is that you must pull the little beard off the mussels before steaming them. This is a mossy growth with which the mussel attaches himself to a rock. Cook as directed, and drain the nectar and reserve. Allow the clams and mussels to cool a bit and remove them from their shells, discarding the shells. Cover and set aside.
Place the fish fillet in the nectar and bring to a simmer. Be sure that the fillet has no bones. Simmer for 6 minutes and then add the shrimp and scallops. Bring to a simmer again and turn off the heat.
Combine all the remaining ingredients in a bowl, except the lemon wedges.
Stir well to thicken. Drain the shrimp and scallops, saving the nectar for a later use (like a midnight snack with a bit of beer!) and add all the fish products to the dressing. Chill for 1 hour before serving. Garnish with lemon wedges.
This can be served either as a main course or as an appetizer.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .