- For the salad
- 4 small Cuttlefish
- 200 grams Monkfish
- 2 onions
- 3 parsley
- ¼ bay leaf
- 1 teaspoon peppers (coarsely crushed)
- Sea salt
- 10 ounces shrimp (tail on)
- 400 grams mussels
- 1 tablespoon olive oil
- 50 milliliters white wine
- freshly ground peppers
For the salad, rinse the cuttlefish, pat dry and cut into fine rings.
Cut the monkfish into about finger-thick pieces.
Peel the onions, halve and cut into large pieces.
Rinse the parsley, shake dry, pluck the leaves and place in a pot along with the bay leaf and crushed pepper.
Add about 600 ml (approximately 2 1/2 cups) of water and bring to a boil.
Season lightly with salt, add the scampi tails and bring to a boil again.
Remove from the heat and let stand for about 5 minutes, then remove the scampi with a slotted spoon and drain (leaving the cooking liquid in the pot).
Cook the calamari in the broth for about 12-15 minutes, then add the monkfish cubes and remove from the heat.
In the meantime, remove the beard from the mussels and rinse well.
Heat the olive oil in a large pot and cook the onions until translucent. Add the mussels and white wine. Season with pepper, cover and cook for 3-4 minutes, until the shells open. (Discard any unopened shells.)
Let the mussels cool down, then loosen from the shells.
For the vinaigrette, peel the garlic and finely chop. Stir with 3-4 tablespoons of the mussel cooking liquid, mustard, vinegar, lemon juice and season with salt and pepper. Slowly drizzle in the oil while whisking.
Rinse the chile, cut in half lengthwise, remove the seeds and ribs and finely chop. Stir into the dressing along with the parsley.
Peel the scampi and cut the meat into 2 cm (approximately 1 inch) wide pieces. Remove the calamari and the fish from the broth and drain well. Toss all the seafood with the vinaigrette and let marinate for 30 minutes.
Arrange the lettuce leaves on plates, top with the seafood salad and serve garnished with parsley.
6. The mussels something let it cool down and loosen from the shells.
7. For the vinaigrette remove the garlic and finely chop, with
Mustard, 3-4 tbsp mussel, vinegar, lemon juice, salt and pepper,
while the oil drop by drop admit.
8. Wash the Pepperoncino, cut lengthwise, remove the seeds, the white
Remove inner skin and finely chop. With the parsley to the sauce give,
9. peel off the shell of the shrimp and the meat into 2 cm wide
Cutting pieces. The calamari and the fish die from the Sud
take and drain well.
mix 10. All seafood with the vinaigrette and pull 30 min
Serve on lettuce leaves and serve garnished with parsley.