Bouillabaisse Salad “Four Seasons”

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

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

Fish course
Pescatarian
Gluten-free

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