Name: Bouillabaisse Salad “Four Seasons”
Yield: Serves 4 to 6
Ingredients: ½ Spanish onion, finely chopped; 4 tablespoons fish stock (reduced liquid in which shellfish were cooked, or canned clam juice); 2 tablespoons dry white wine; 1 tablespoon finely chopped chives; salt and freshly ground white pepper; 16 prawns; 2 lobsters (about 2 pounds each); 2 dozen mussels; 1 pound crabmeat; 3 ounces chopped celery; 1 hard-boiled egg, finely chopped; very thinly sliced tomatoes; 1 head lettuce; 8 fluid ounces olive oil; 8 tablespoons wine vinegar

Preparation info

Serves
4 to 6

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

2 lobsters (about 2 pounds each)
2 dozen mussels
16 prawns

Method

All shellfish must be cooked and cooled. Using shallow salad bowl, arrange celery, lobster and crabmeat in centre of bed of lettuce. Place mussels, prawns and sliced tomatoes alternately around edge of bowl. Mix oil, vinegar, fish stock, onion, dry white wine and finely chopped chives; season to taste with salt and freshly ground white pepper, and pour over salad. Garnish with chopped hard-boil

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Bouillabaisse Salad “Four Seasons”

Ingredients

Method

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