Name: Fish cooked in the style of the Amalfi
Yield: 1
Ingredients: 200g (1 cup) dried cannellini beans, soaked overnight, drained; 1kg black mussels, bearded, scrubbed; 2 x 200g pieces ocean trout fillet, skinned; 2 x 200g pieces blue-eye trevalla fillet, skinned; 2 cloves garlic, thinly sliced; 1 small Spanish onion, thinly sliced; 80ml (1/3 cup) lemon juice, plus lemon cheeks, to serve; 18 medium green king prawns, cleaned, tails intact; 500g squid, cleaned, tentacles reserved, tubes cut into rings; 18 sea scallops, without roe; 200g punnet grape tomatoes, halved; 40.00 ml torn basil; 62.50 ml chopped flat-leaf parsley; 60ml (1/4 cup) extra virgin olive oil

Fish cooked in the style of the Amalfi

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Prep Time:

Cook Time:

Indulge in a gourmet Italian seafood feast.

Ingredients:

200g (1 cup) dried cannellini beans, soaked overnight, drained
1kg black mussels, bearded, scrubbed
2 x 200g pieces ocean trout fillet, skinned
2 x 200g pieces blue-eye trevalla fillet, skinned
2 cloves garlic, thinly sliced
1 small Spanish onion, thinly sliced
80ml (1/3 cup) lemon juice, plus lemon cheeks, to serve
18 medium green king prawns, cleaned, tails intact
500g squid, cleaned, tentacles reserved, tubes cut into rings
18 sea scallops, without roe
200g punnet grape tomatoes, halved
40.00 ml torn basil
62.50 ml chopped flat-leaf parsley
60ml (1/4 cup) extra virgin olive oil

Instructions:

Boil beans in a saucepan for 40 minutes until tender, then drain and set aside.
In a wide saucepan, steam mussels with 2 tablespoons of water over high heat, covered, for 3-5 minutes until they open. Strain, saving the liquid, and cool slightly. Remove mussel meat and add to reserved liquid.
In a large, wide saucepan, lay out the fish fillets and season them with garlic and onion. Pour lemon juice over the fish and add enough water to cover them. Simmer over medium heat until just tender, about 8 minutes. Remove the fish from the pan. Next, add the prawns to the pan and cook for 2 minutes before removing. Finally, add the squid, reserved tentacles, and scallops to the pan. Cook for 1 minute, then remove from the pan.
Mix cannellini beans, tomatoes, herbs, oil, and 100ml seafood cooking liquid together, season well, and gently toss. Next, drain mussels and add to the salad along with prawns, squid, and scallops. Break the fish into bite-size pieces and gently mix everything together. Serve with lemon cheeks.

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