Bouillabaisse Salad Recipe

• 1 x onion, minced coarsely
• 1 x bay leaf
• 1 bn fresh parsley or possibly thyme
• 1 x lemon slice Salt and pepper to taste
• 1 1/4 lb hard White Fish (Halibut or possibly Monkfish)
• 2 med Squid, cleaned
• 1 1/4 lb assorted shell fish (Mussels, Shrimp, Scallops)
• 1 1/4 c. mayonnaise
• 6 ounce canned pimentos, liquid removed
• 1 lrg clv garlic, crushed
• 1 Tbsp. minced fresh basil, thyme or possibly parsley

1. Salad: In a large saucepan, combine one qt water, onion, bay leaf, parsley or possibly thyme, lemon slice, salt, and pepper.
2. Boil 5 min.
3. Cut fish into 2 inch pcs.
4. Add in to saucepan.
5. Simmer 5 min, remove from heat and set aside to cold.
6. Cut Squid crosswise into 1/4 inch rings.
7. Add in to boiling water and simmer 30 seconds.
8. Remove and set aside to cold.
9. Add in Scallops to the boiling liquid.
10. simmer 5 min and then remove and set to cold.
11. Add in Shrimp to boiling liquid.
12. Simmer 3 min and then remove and set aside to cold.
13. Add in Mussels to boiling liquid.
14. Cover pan and simmer 4-8 min or possibly till shells open.
15. Remove from heat and set aside to cold.
16. Combine the mayonnaise with the pimentos garlic and herbs.
17. Place a small decorative bowl in center of large platter and fill with mayonnaise sauce.
18. Arrange the cooked fish and shellfish around bowl.
19. Serve with mayonnaise sauce and a green salad.
20. Makes 4 main dish servings.

onion, bay leaf, parsley, lemon slice salt, white fish, shell fish, mayonnaise, pimentos, garlic, fresh basil

Taken from cookeatshare.com/recipes/bouillabaisse-salad-89433 (may not work)