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🥗 Fresh Seafood Salad

570 kcal · 30 min · 4 servings

Ingredients

• 600 g fish fillet (e.g. monkfish, Victoria perch, red cod fillet, cod)
• 1 jar (400ml) fish stock
• white wine
• 2 garlic cloves
• 1 can (240g) mussels (in their own juice)
• 150 g frozen venus clams
• 4 tbsp vinegar
• salt
• pepper from the mill
• 2 shallots
• 4 tbsp olive oil
• 100 g shrimp, cooked (peeled)
• 2 tomatoes
• 1 yellow bell pepper
• 2 tbsp chopped parsley
• some lettuce leaves

Instructions

1. 1. Rinse the fish fillets under running water and pat them dry with kitchen paper.
2. 2. Cut the fish into bite-sized pieces.
3. 3. Bring the fish stock and white wine to a boil in a pot.
4. 4. Peel the garlic and add it to the boiling liquid.
5. 5. Add the fish pieces in batches to the liquid.
6. 6. Let the fish cook for 3 to 4 minutes.
7. 7. Remove the fish with a slotted spoon and place it in a bowl.
8. 8. Add the drained mussels to the stock.
9. 9. Add the frozen venus clams to the fish stock.
10. 10. Steam the mussels until they have opened.
11. 11. Remove the mussels with a slotted spoon and place them on a plate.
12. 12. Reduce the fish stock to 1/8 liter over high heat.
13. 13. Remove the pot from the heat.
14. 14. Remove the garlic from the liquid.
15. 15. Add the vinegar.
16. 16. Season the liquid with salt and pepper.
17. 17. Peel the shallots and dice them finely.
18. 18. Add the diced shallots to the sauce.
19. 19. Stir in the olive oil.
20. 20. Pour the sauce over the fish.
21. 21. Gently fold in the venus clams and shrimp.
22. 22. Let the salad marinate in the refrigerator for 1 hour.
23. 23. Wash the tomatoes.
24. 24. Dice the tomatoes finely.
25. 25. Quarter the bell pepper.
26. 26. Remove the white seeds and pith from the bell pepper.
27. 27. Rinse the bell pepper.
28. 28. Dice the bell pepper finely.
29. 29. Gently fold in the tomatoes, bell pepper, and parsley into the fish.
30. 30. Arrange the salad on lettuce leaves.

Nutrition per serving

• kcal: 570
• Protein: 51 g · Fett/Fat: 16 g · Carbs: 8 g