Salat Maritim

Ingredients

• 600 g fish fillet (e.g., black cod, victoria grouper, redfish fillet, cod)
• 1 glass (400ml) fish stock
• white wine
• 2 cloves garlic
• 1 can (240g) mussels in own juice
• 150 g frozen Venus clams
• 4 tbsp vinegar
• Salt
• freshly ground pepper
• 2 shallots
• 4 tbsp olive oil
• 100 g shrimp, cooked (peeled)
• 2 Tomatoes
• 1 yellow bell pepper
• 2 tbsp chopped parsley
• a few lettuce leaves

Instructions

1. 1.

   Rinse the fish fillet, pat dry and cut into bite-sized pieces. Bring fish stock and white wine to a boil. Peel the garlic and add it. Add portions of fish fillet to the stock and let cook for 3-4 minutes until done. Remove the fish with a slotted spoon and place in a bowl.

2. 2.

   Drain the mussels and add them. Add frozen Venus clams to the fish stock and steam until they open. Remove the clams with a slotted spoon and set on a plate. Reduce the fish stock over high heat to 1/8 l. Remove from heat. Discard the garlic. Add vinegar and season with salt and pepper.

3. 3.

   Peel and dice the shallots and add them. Stir in olive oil and pour over the fish. Gently lift Venus clams and shrimp under it. Let cool for 1 hour to marinate. Wash tomatoes and finely dice them. Quarter the bell pepper, remove white membranes and ribs, rinse, and finely dice. Carefully fold tomatoes, bell pepper, and parsley into the fish mixture. Arrange on lettuce leaves.