Poached Seafood Salad

Name: Poached Seafood Salad
Ingredients: 2 quarts water; 1/2 cup dry white wine; 2 celery stalks, trimmed and cut into 1-inch lengths; 2 medium carrots, peeled and cut into 1-inch lengths; 4 bay leaves; 1 teaspoon black peppercorns; Salt; 16 extra-large shrimp (about 3/4 pound), shells and tails removed, deveined; 1 pound small (with bodies from 4 to 6 inches long) calamari (squid), cleaned, bodies cut into 1/2-inch rings, tentacles reserved (page 40); 1 1/2 pounds mussels, preferably cultivated; 4 inner stalks celery with leaves, sliced thin (about 1 1/2 cups); 2 tablespoons coarsely chopped fresh Italian parsley; 1 teaspoon chopped garlic; 1/2 cup extra-virgin olive oil; 2 tablespoons wine vinegar; Salt; Crushed hot red pepper

17 ingredients

22 steps

Ingredients

2 quarts water
1/2 cup dry white wine
2 celery stalks, trimmed and cut into 1-inch lengths
2 medium carrots, peeled and cut into 1-inch lengths
4 bay leaves
1 teaspoon black peppercorns
Salt
16 extra-large shrimp (about 3/4 pound), shells and tails removed, deveined
1 pound small (with bodies from 4 to 6 inches long) calamari (squid), cleaned, bodies cut into 1/2-inch rings, tentacles reserved (page 40)
1 1/2 pounds mussels, preferably cultivated
4 inner stalks celery with leaves, sliced thin (about 1 1/2 cups)
2 tablespoons coarsely chopped fresh Italian parsley
1 teaspoon chopped garlic
1/2 cup extra-virgin olive oil
2 tablespoons wine vinegar
Salt
Crushed hot red pepper

Directions

1

Bring the water, wine, celery, carrots, bay leaves, peppercorns, and salt to a boil in a wide casserole or skillet.
2

Adjust the heat to simmering, cover, and cook 10 minutes.
3

Add the shrimp to the court bouillon and cook them until they are barely opaque in the center, about 4 minutes.
4

Fish the shrimp out with a wire skimmer and spread them out on a baking sheet.
5

Dont worry if they arent completely drainedyoull use some of the liquid to finish the salad.
6

Add the calamari and poach just until they are firm and tender, about 3 minutes.
7

If in doubt, bite into one ringit should be springy but tender, not chewy or tough.
8

Dont overcook the calamari or it will become tough.
9

Fish out the calamari and add them to the shrimp.
10

Bring the court bouillon to a boil.
11

Stir in the mussels, cover the pot, and cook until the shells open and the mussels are firm but not tough, about 4 minutes.
12

Remove with a skimmer and add to the other poached seafood.
13

(You can speed things up a little by ladling about 1/2 cup of the court bouillon into a 3-quart saucepan before you add the shrimp.
14

Bring the liquid in the saucepan to a boil and cook the mussels in that.)
15

When the mussels are cool enough, pluck the meat from the shells directly into a large serving bowl.
16

Transfer the cooled shrimp and calamari to the bowl with the mussels, shaking off any peppercorns as you do.
17

Add the celery, parsley, and garlic, then pour in the olive oil and vinegar.Toss until mixed, drizzling in some of the reserved cooking liquid to taste.
18

Season the salad to taste with salt and crushed red pepper.
19

The salad should be very moist and glisten with dressing.
20

If not, add a dash of olive oil and vinegar and a little more of the cooking liquid.
21

Let the salad stand at room temperature about 30 minutes, tossing once or twice.
22

Check the seasoning and toss well just before serving.