Salad of the Seven Fishes

Name: Salad of the Seven Fishes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: Italian
Ingredients: 1/2 tablespoon finely grated lemon zest; 2 tablespoons fresh lemon juice, plus lemon wedges for serving; 1 small clove garlic, pressed; Kosher salt and freshly ground pepper to taste; 3 tablespoons olive oil; 8 ounces small squid, steamed; 8 ounces large cooked shrimp, tails removed; 1 pound mussels, steamed; 12 littleneck clams, steamed; 6 ounces cooked octopus tentacle (about 1 tentacle); 4 ounces bay scallops, steamed; 1 small bulb fennel, very thinly sliced; 1/2 small red chile, very thinly sliced; 1 stalk celery, very thinly sliced; 1/4 cup pitted green olives, sliced; 4 ounces cooked lump crabmeat, picked; 1/2 cup fresh flat-leaf parsley leaves

Recipe GLPRf4ec37423b9374

Italian

Salad

50 min

275 cal

Servings: 6

Stovetop

SNAP eligible

A stunning Mediterranean seafood salad featuring seven varieties of premium ocean proteins—squid, shrimp, mussels, clams, octopus, scallops, and crab—tossed with crisp fennel, celery, and fresh herbs, all brightened by a vibrant lemon vinaigrette.

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Ingredients

1/2 tablespoon finely grated lemon zest

2 tablespoons fresh lemon juice, plus lemon wedges for serving

1 small clove garlic, pressed

Kosher salt and freshly ground pepper to taste

3 tablespoons olive oil

8 ounces small squid, steamed

8 ounces large cooked shrimp, tails removed

1 pound mussels, steamed

12 littleneck clams, steamed

6 ounces cooked octopus tentacle (about 1 tentacle)

4 ounces bay scallops, steamed

1 small bulb fennel, very thinly sliced

1/2 small red chile, very thinly sliced

1 stalk celery, very thinly sliced

1/4 cup pitted green olives, sliced

4 ounces cooked lump crabmeat, picked

1/2 cup fresh flat-leaf parsley leaves

Directions

If you haven't already, steam the squid, mussels, clams, and scallops separately in salted water until just cooked through (squid and scallops 2–3 minutes, mussels and clams 5–7 minutes until opened). Drain and set aside to cool.
Prepare the lemon vinaigrette by whisking together the lemon zest, lemon juice, pressed garlic, salt, and pepper in a large mixing bowl.
While whisking the vinaigrette, slowly drizzle in the olive oil to emulsify and create a smooth dressing.
Cut the cooled squid into bite-sized rings and tentacle pieces. Cut the octopus tentacle into 1/2-inch chunks. Halve the shrimp lengthwise if they are very large.
Add all the prepared seafood—squid, shrimp, mussels (removed from shells), clams (removed from shells), octopus, scallops, and crabmeat—to the bowl with the vinaigrette.
Add the thinly sliced fennel, red chile, celery, and green olives to the bowl.
Gently toss everything together, taking care not to break up the delicate seafood. Season again with salt and pepper to taste.
Let the salad rest for 5–10 minutes so the flavors can meld together.
Stir in most of the fresh parsley leaves just before serving. Divide among six plates and garnish with remaining parsley and lemon wedges.

Comments

Grocery List Plus Editorial Staff3.75

This is a showstopper for a special occasion, but it demands planning and cost discipline in Charlotte. Squid, octopus, and mussels are available at Harris Teeter's seafood counter (call ahead), but crabmeat and scallops will run $8–12 per serving before produce, making it a $50+ main for six. The 50-minute timer omits cleaning squid and octopus and chilling the finished salad, so budget 75 minutes. It does not reheat well, so this is a same-night, all-hands-ready dish that suits a dinner party where the effort and cost feel intentional, not a weeknight option.