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Recipe for :

Insalata di Frutti di Mari

This 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.


12 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 Into strips
1 Cup Celery, thinly sliced
1/4 Cup flat-leafed Parsley, minced
Olive Oil, lemon Juice, salt And white pepper to taste

  • Poach the squid in the wine and water for 20 minutes, or until nearly tender.
  • Add the monkfish and continue to cook gently for 7 - 8 minutes, or until tender. Remove the fish and set aside.
  • Strain 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.
  • Drain 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.
  • Toss the mixture gently until it is coated with the dressing and chill it, covered, for at least 3 hours or overnight.
  • Let the seafood come to room temperature and mound it on a platter lined with soft-leaved lettuce.

Serves 6

Martin James