Ingredients
- 2 cup white wine
- 5 1/2 tablespoon black peppercorns
- 3 tablespoon garlic cloves
- 2 tablespoon bay leaves
- 3 quart water
- 2 pound fresh cod filets, cut into 2 x2-inch squares
- 1 pound medium size shrimp, peeled and deveined
- 1 pound calamari, cleaned and cut into rings
- 1 pound mussels, cleaned and removed from shells
- 1 pound lump crabmeat
- 1/2 cup julienned carrots
- 1/2 cup julienned onions
- 1/2 cup julienned celery
- 2 cup white wine
- 5 1/2 tablespoon black peppercorns
- 3 tablespoon garlic cloves
- 2 tablespoon bay leaves
- 3 quart water
- 2 pound fresh cod filets, cut into 2 x2-inch squares
- 1 pound medium size shrimp, peeled and deveined
- 1 pound calamari, cleaned and cut into rings
- 1 pound mussels, cleaned and removed from shells
- 1 pound lump crabmeat
- 1/2 cup julienned carrots
- 1/2 cup julienned onions
- 1/2 cup julienned celery
- 1/2 cup extra virgin olive oil, plus additional for garnish
- 1/4 cup red wine vinaigrette
- 1/2 cup chopped garlic
- 1/2 cup chopped fresh flat-leaf parsley
- 1 cup orange, segmented, pith and peel removed
- 2 cup pulp-free orange juice
Preparation
Baking Directions:
In a large pot, place the white wine, peppercorns, garlic cloves, bay leaves, lemon juice, and 3 quarts of water.
Bring the liquid to a boil over high heat, then lower the heat so that the liquid is at a simmer.
Add the cod and simmer for 5 minutes, or until tender.
Remove cod from liquid, place in covered bowl and refrigerate.
Bring the liquid to a simmer again, add the shrimp, calamari, and mussels.
Cook for 3 minutes, or until the shrimp turn pink, then remove seafood from liquid, place in covered bowl and refrigerate.
Using the same water, parboil the carrots, onions, and celery for 1 minute.
Drain and cool the vegetables.
For vinaigrette:In a small bowl, combine the olive oil, red wine, chopped garlic, and parsley.
Once the seafood is chilled, place in large bowl and add the vegetables, orange segments, and orange juice.
Dress with the prepared vinaigrette, re-season with salt and pepper, and serve.
