Italian seafood salad, insalata di baccala, and Italian salt cod salad, insalata di mare, are enjoyed by coastal Italian villagers. Cooks add their own unique combination of seafood, fish and herbs. Italian seafood salad is often served as a starter to a traditional Christmas Eve dinner. Add a combination of salt cod, calamari, shrimp and clams to traditional Italian flavors including lemon, basil, parley and garlic. Serve this delicious and special seafood combination on holidays or any day of the week.
Step 1
Pour the water into a large pot. Add the garlic, bay leaf, lemon, wine and salt. Place the steamer insert into the pot. Bring the water to a boil over high heat.
Step 2
Place the salt cod in the pot. Boil for three minutes. Remove the fish and place in a large bowl.
Step 3
Place the calamari in the pot. Boil for two minutes. Remove the calamari and place in the large bowl.
Step 4
Place the scallops into the pot. Boil for about four minutes, or until opaque. Remove and place in the bowl.
Step 5
Place the clams in the pot. Boil for about five minutes, or until the shells open. Remove and place them in the bowl with the other seafood.
Step 6
Add the shrimp to the pot. Boil for about two minutes, or until they turn pink. Place in the bowl of seafood.
Step 7
Put the olives, carrots, and red pepper into the bowl of seafood. Drizzle the olive oil, vinegar, lemon juice over the salad. Sprinkle the parsley, basil, garlic, salt, black pepper and red pepper flakes into the salad. Toss the salad lightly to combine all ingredients.
Step 8
Arrange the salad greens on a large platter. Pour the warm seafood salad over the greens and serve.
Tips and Warnings
- You can add or replace any combination of octopus, lobster, crab, mussels or conch in this recipe.
Things You'll Need
- 5 cups water
- Large pot with steamer insert
- 3 whole peeled garlic cloves
- 1 bay leaf
- 1 lemon, halved
- 1/4 cup dry white wine
- 1 tbsp. salt
- 1/2 lb. salt cod, soaked for 24 hours and drained
- Large bowl
- 1 lb. calamari, cut into 1-inch rings
- 1/2 lb. bay scallops, foot removed
- 1 lb. fresh baby clams
- 1 lb. large shrimp
- 1/2 cup Gaeta olives
- 1 cup shredded carrots
- 1 red bell pepper, cut into strips
- 1/2 cup extra-virgin olive oil
- 1/2 tbsp. balsamic vinegar
- Juice of two lemons
- 1/4 cup fresh chopped parsley leaves
- 2 tbsp. fresh shredded basil leaves
- 2 large garlic cloves, minced
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1/4 tsp. red pepper flakes
- 6 cups mixed salad greens
- Large platter
References
- "1,000 Italian Recipes"; Michele Scicolone; 2004
- "A Ligurian Kitchen: Recipes and Tales from the Italian Riviera"; Laura Giannatempo and Michael Piazza; 2006
- FoodNetwork.com: Venetian Seafood Salad: Insalata di Frutti di Mare Veneziana
- "Food and Wine": Italian Seafood Salad with String Beans
- Italy Magazine: Warm Seafood Salad
- "Saveur Cooks Authentic Italian"; Saveur Magazine; 2008
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