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seafood platter
A tasty dish from Sicily to eat on a hot summers day, either as lunch or starter. Can be eaten hot or cold.
1 lb ( 450g ) mussels
2-3 small squids, sliced into 1/2 in pieces
3 prawns per person
8oz ( 225 ) cod or other white fish
lemon juice
parsley
olive oil
salt and freshly ground pepper
stock for poaching:
add to 2-3 pints of water1/2 onion, 1/2 carrot, garlic, parsley stalks, 1 bay leave,
salt and peppercorns
bring to boil and let it simmer for 15 min.
drain and keep stock for poaching
- place the mussels into water, clean and pull off any beards, discard any mussels which have not closed
- poach the live mussels for 3-4 minutes until they open
discard any not opened, put the rest aside - add the squid and poach for 3-4 minutes, remove from pan and put aside
- poach the prawns until they have turned pink, drain and put aside
- poach the cod 3-4 minutes, drain and put aside
- place all the fish, prawns and mussels, which have been removed from their shell, into a bowl, except for a few as decoration, squeeze lemon juice over it and season well.
-
just before serving add the chopped parsley and some olive oil
can be eaten hot or cold - Serve with crusty bread and a side salad
Bon Appétit
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