- 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
- 2 tablespoons torn basil
- 1/4 cup chopped flat-leaf parsley
- 60ml (1/4 cup) extra virgin olive oil
- Step 1Cook beans in a saucepan of boiling water for 40 minutes or until tender, drain and reserve.
- Step 2In a large, wide saucepan, cook mussels with 2 tablespoons water, covered, over high heat, shaking the pan occasionally, for 3â€“5 minutes or until mussels open. Strain through a fine sieve, reserving cooking liquid, and cool slightly. Remove meat from mussels and add to reserved liquid.
- Step 3Place fish fillets in a large, wide saucepan, season and scatter with garlic and onion. Pour over lemon juice and enough water to just cover. Bring to a simmer over medium heat, reduce heat to a bare simmer and cook for 8 minutes or until just tender. Remove fish from pan. Add prawns to pan, cook for 2 minutes, then remove. Add squid, reserved tentacles and scallops to pan and cook for 1 minute, then remove.
- Step 4Combine cannellini beans, tomatoes, herbs, oil and 100ml seafood cooking liquid, season and toss gently to combine. Drain mussels, add to salad with prawns, squid and scallops, then gently break fish into bite-size pieces and toss gently to combine. Serve with lemon cheeks.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
All nutrition values are per serve
- Author: Sophia Young
- Image credit: Brett Stevens
- Publication: Vogue Entertaining + Travel