Ingredients
- 2 cup white wine
- 1 1/2 tablespoon black peppercorns
- 3 tablespoon garlic cloves
- 2 tablespoon bay leaves
- 3 quart water
- 2 pound fresh cod filets, cut into 2 x 2-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
- 1/2 cup julienned carrots
- 1/2 cup julienned onions
- 1/2 cup julienned celery
- 2 cup white wine
- 1 1/2 tablespoon black peppercorns
- 3 tablespoon garlic cloves
- 2 tablespoon bay leaves
- 3 quart water
- 2 pound fresh cod filets, cut into 2 x 2-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
- 1/2 cup julienned carrots
- 1/2 cup julienned onions
- 1/2 cup julienned celery
- 2 cup extra-virgin olive oil, plus additional for garnish
- 1 cup lemon juice
- 1 cup pulp-free orange juice
- 1/2 cup chopped garlic
- 1/2 cup chopped fresh flat leaf parsley
- 2 cup white wine
- 1 1/2 tablespoon black peppercorns
- 3 tablespoon garlic cloves
- 2 tablespoon bay leaves
- 3 quart water
- 2 pound fresh cod filets, cut into 2 x 2-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
- 1/2 cup julienned carrots
- 1/2 cup julienned onions
- 1/2 cup julienned celery
- 2 cup extra-virgin olive oil, plus additional for garnish
- 1 cup lemon juice
- 1 cup pulp-free orange juice
- 1/2 cup chopped garlic
- 1/2 cup chopped fresh flat leaf parsley
- 4 oranges, pith and peel removed, segmented
- 1 pound lump crabmeat
Preparation
Baking Directions:
For marinade:1. 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.
2.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 a covered bowl and refrigerate.
3.Using the same water, parboil the carrots, onions and celery for 1 minute.
Drain and cool the vegetables.
For citrus vinaigrette:1. In a large bowl, whisk together the olive oil, lemon and orange juices, garlic and parsley.
To assemble:1. In a large bowl, combine chilled seafood, vegetables, crab meat and citrus vinaigrette.
Mix well and re-season with salt and pepper.
2.Line each serving plate with orange segments and top with marinated seafood salad.
