Seafood Salad

Ingredients

·       1 cup chicken or seafood stock

·       1 yellow onion, sliced

·       3 cloves garlic, smashed

·       1 bay leaf

·       1 lb mussels, scrubbed and beards removed

·       1 lb shrimp, shelled, deveined, and tails removed.  If large, cut in half length-wise

·       1 lb scallops, if large, cut in half

·       1 lb squid, cleaned and sliced into rings

·       Zest of two lemons

·       ½ cup lemon juice

·       ½ cup extra virgin olive oil

·       Pinch red pepper flakes

·       1 teaspoon dried or fresh oregano leaves

·       Salt and pepper to taste

·       4 stalks celery, chopped

·       ½ fennel bulb, chopped

·       ½ medium red onion, chopped

·       ¼ cup freshly chopped parsley

Directions

Heat the stock, onion, garlic and bay leaf in a large pot until boiling and add the mussels. Reduce heat slightly, cover and steam the mussels in broth until they open and remove with tongs or a slotted spoon to a bowl.  Discard any that don’t open after 4-5 minutes. 

Add shrimp, scallops and squid to the stock and cook over low-medium heat(simmer) until shrimp turns pink, about 3-4 minutes. Strain seafood in a colander, discard bay leaf and set aside to cool.

Meanwhile, whisk together the lemon zest, juice, olive oil, red pepper and oregano until emulsified.  Taste and adjust with salt and pepper.

Pull the mussels from the shells and add them to a large bowl along with the other seafood.  Toss with the dressing.  If serving soon, add the celery, fennel and red onion and chill for 30 minutes.  If serving later, chill the seafood in dressing and add the celery, fennel and red onion closer to when you are ready to serve.  Sprinkle with parsley and give it a final stir before serving.

Note: some Italians like to use conch as well, which is available at seafood markets