Credit for this recipe goes to Leah’s Cucina on Tik Tok. I adapted it every so slightly because it’s truly to legit to change a thing! This is the perfect seafood salad for those of you out there who celebrate Xmas eve and the Feast of Seven Fishes. It’s time consuming and expensive to make, but oh so worth it! My husband is literally out and about getting the seafood and I plan to make the salad tomorrow so it is rested and ready for Tuesday nite’s festivities! I don’t have a picture to share (besides this one from Xmas Eve last year!) because I haven’t made it yet but I wanted to get the recipe out there for anyone prepping today for the holidays!

Enjoy and let me know how it goes!

Mangia bene and Buon Natale!!

Ingredients: Feeds a crowd!

• 1 lb each of fresh cocktail size shrimp, squid rings (calamari), bay scallops and baby octopus, cleaned and rinsed well
• 1 lb cooked/frozen mussels, thawed
• meat from 3 small lobster tails, chopped
• 4 cups water
• 1 jar clam juice
• 3/4 bottle white wine
• 1 cup orange juice
• 1 onion, roughly chopped
• the head of 1 fennel bulb, roughly chopped
• 6 cloves of garlic, smashed
• 2 sprigs of rosemary
• 2 – 4 sprigs of thyme
• 2 tbsp salt
• 1 large jar of Castelvetrano olives, pitted
• 4 cloves of garlic, minced
• 1 bunch parsley, roughly chopped
• 1 small red onion, finely chopped
• 1 fennel bulb, finely chopped
• 4 stalks of celery, chopped
• 1 medium red pepper, chopped
• 3 Meyer lemons, quatered
• 4 lemons, juiced (approx. 1 cup)
• 1 cup of good EVOO
• 2 tbsp dried oregano
• white wine vinegar to taste
• salt and pepper to taste

Procedure:

1. Make sure your seafood is fresh, clean and patted dry. You will cook each type separately in the braising liquid.
2. To make the braising liquid add the water, clam juice, white wine, orange juice, onion, head of fennel, garlic, fresh herbs and salt to a large pot. Bring to a boil then reduce to a simmer.
3. Place a large colander into the braising liquid to collect the fish as it cooks. Start with the shrimp and cook until almost done (they should no longer appear translucent). Take care not to over cook or they will be rubbery. Strain using a slotted spoon and place in a large serving bowl. DO NOT RINSE!
4. Follow the same step with the calamari, lobster meat and baby octopus (approx 3 min each).
5. The bay scallops and mussels are last (separately) and will take approx 2 min to poach in the broth.
6. To your bowl of cooked seafood, add the remaining ingredients including the olives, parsley, red onion, fennel bulb, celery, red pepper and lemon quarters.
7. In a separate bowl, whisk together the lemon juice, EVOO and oregano. Pour over the salad and fold in the dressing and added ingredients.
8. Add white wine vinegar, salt and pepper to taste and refrigerate over nite.
9. The consistency and taste of this fresh seafood salad will change as it continues to marinate. Always season to taste before serving. It can be stored in the fridge for up to 3 days but I doubt it will last that long!
10. Serve alone or over a bed of arugula.