Skip to main content
Close

Print This Recipe

Seven Fishes Seafood Salad

Three Stars Guiding Stars
  • Servings:

    Serves 8 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    20 minutes

Ingredients

Celebrate the Feast of the Seven Fishes this Christmas Eve with a marinated seafood salad that incorporates all seven types of fish into one delicious dish.
1 large clove garlic, peeled
3 anchovies, chopped
2 Tbsp. lemon juice
3 Tbsp. red wine vinegar
4 Tbsp. olive oil
3/4 lb. squid, rinsed and sliced into rings
1/2 (16-oz.) package Nature's Promise Wild Caught Sea Scallops, thawed
1/2 lb. frozen raw peeled and deveined medium shrimp, thawed
3/4 lb. cod fillet, cut into 1" chunks
1 lb. mussels, rinsed
3 stalks celery, thinly sliced
1 (6.5-oz.) can chopped clams, drained
1/4 cup packed fresh parsley, finely chopped
Seven Fishes Seafood Salad

Directions

Into a large bowl, finely grate garlic or press with a garlic press. With a whisk, mash and combine anchovies with garlic until pasty. Whisk in lemon juice and vinegar. Gradually whisk in oil. Season with salt and pepper to taste. Set aside.
Cover and heat a medium pot of water to a boil on high. Season generously with salt. Reduce heat to a simmer. Add squid and simmer 2 to 3 minutes, until opaque. With a slotted spoon, transfer to a colander set in sink and rinse with cold water to cool. To simmering water, add scallops and cook 2 to 3 minutes, until opaque. Transfer to colander with squid and rinse with cold water.
To simmering water, add shrimp. Simmer 2 to 3 minutes, until cooked through. Transfer to colander with squid and scallops and rinse with more cold water. Drain seafood well and add to large bowl with dressing.
Carefully discard most of water in pot, leaving about 2". Return to a simmer on medium and add cod. Cook 4 to 5 minutes, until firm and cooked through. With slotted spoon, transfer to a medium bowl. To same pot, add mussels. Cover and cook 3 to 4 minutes, until all the shells have opened (discard any mussels that do not open). Remove pot from heat and let stand until cool enough to handle, then remove mussels from shells and add to large bowl with squid, scallops and shrimp.
To large bowl with seafood, add celery, clams and parsley. Toss until well combined. Season with salt and pepper to taste. Add cod and gently toss to combine. Refrigerate, covered, at least 2 hours or up to 4 hours.
Source: Hannaford fresh Magazine, December 2023

Nutrition

Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 240 kcal (12%)
Calories from Fat 81 kcal (0%)
Total Fat 9 g (14%)
Saturated Fat 2 g (10%)
Cholesterol 179 mg (60%)
Sodium 635 mg (26%)
Total Carbohydrates 7 g (2%)
Dietary Fiber n/a
Protein 30 g (50%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading