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8–10
Medium
By Jill Norman
Published 2005
The ingredients list for this salad looks daunting, and some time is needed to prepare the fish, but then the cooking is quick and easy. It is a spectacular dish to make for a large gathering, whether as a first course for dinner or a central platter for a cold meal. The combination of seafood given here is a suggestion; buy what looks best at the fishmongers. Use 2 or 3 different fish: sea bass, salmon, monkfish and sole are all suitable. Clams could replace the mussels; baby octopus the s