di Frutti di Mari
recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
Oz. Squid Rings, fresh Or frozen
5 Cups Of water
1-1/3 Cup Of white wine
1lb. Monkfish, cut Into cubes
40 Mussels, scrubbed and Debearded
12oz. Prawns, peeled and cooked
4 Scallions, trimmed and sliced
2 Large Red Peppers, roasted, peeled and cut
1 Cup Celery, thinly sliced
1/4 Cup flat-leafed Parsley, minced
Olive Oil, lemon Juice, salt And white pepper
the squid in the wine and water for 20 minutes,
or until nearly tender.
the monkfish and continue to cook gently for
7 - 8 minutes, or until tender. Remove the fish
and set aside.
the stock into a clean pan. Bring the fish stock
to a boil and add the mussels. Cover the pan
and simmer gently for about 5 minutes or until
the shells open. Discard any that remain closed.
the shellfish and remove them from their shells.
Put them into a bowl with the cooked fish, prawns,
scallions, red peppers, celery, parsley leaves
and olive oil, lemon juice, salt, and white
pepper to taste.
the mixture gently until it is coated with the
dressing and chill it, covered, for at least
3 hours or overnight.
the seafood come to room temperature and mound
it on a platter lined with soft-leaved lettuce.