Fish-Shrimp Salad

Fish-Shrimp Salad Recipe with Halibut and Red Bell Pepper

Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Fish-Shrimp Salad is a delicious and refreshing dish that combines the flavors of seafood with a tangy and zesty pepper salad. This recipe is perfect for a light and healthy meal that is packed with protein and nutrients.

History

Fish-Shrimp Salad has its origins in Mediterranean cuisine, where seafood is a staple in many dishes. The combination of fish and shrimp in a salad is a popular way to enjoy the flavors of the sea in a light and refreshing dish.

Ingredients

Shrimp and Halibut Soup

1 lb (454 g) of uncooked medium shrimp
1.5 lb (680 g) of 1 inch thick halibut or haddock steaks
4 cups of water
1 cup of finely chopped onion
1 tbsp of salt
2 bay leaves

Mixed Pepper Salad

0.5 cup of finely chopped onions
0.25 cup of chopped red bell pepper
0.5 cup of green pepper strips
2 tbsp of chopped parsley
1 tbsp of chopped chilies
1 chopped garlic clove
0.33 cup of lemon juice
0.25 cup of olive oil
2 tbsp of tomato paste
0.25 tsp of black pepper
6 whole peppercorns
2 medium tomatoes, cooked for 15 seconds in boiling water, rinsed in cold water, peeled and diced

How to prepare

In a bowl, shell and devein the shrimp.
Wash the shrimp in cold water and drain in a colander.
Wrap and tie the fish in 2 layers of cheesecloth.
Set the fish and shrimp aside.
In a large saucepan, place 4 cups of water, 1 cup of onions, 2 bay leaves, 6 peppercorns, and 1 tbsp of salt.
Bring to a boil over high heat.
Reduce the heat to simmer and add the cheesecloth-wrapped fish.
Simmer for 5 minutes and then add the shrimp and simmer for 5 minutes more.
With tongs, take out the fish and place it on one plate.
Take out the shrimp and place them on another plate.
Strain the stock into a bowl and throw away the solids.
Remove the fish from the cheesecloth, take out any bones, skin, and flake the fish into a clean bowl.
Chop the shrimp into 0.5-inch pieces and place them in the same bowl. Mix.
Then add the chopped tomatoes, 0.5 cup of finely chopped onions, red peppers, green peppers, parsley, chilies, and garlic. Mix well.
In a small bowl, mix together the lemon juice, olive oil, 0.67 cup of leftover stock, tomato paste, and black pepper.
Mix well, then pour this sauce over the fish and shrimp salad. Toss gently.
Let the salad marinate for 30 minutes at room temperature.
Serve at room temperature or cold from the refrigerator.

Variations

Add diced avocado or mango for a tropical twist.
Substitute the shrimp and halibut with other seafood such as scallops or crab meat.
Add a squeeze of fresh lime juice for an extra burst of citrus flavor.

Cooking Tips & Tricks

Be sure to properly devein and clean the shrimp before cooking to ensure they are free of any grit or impurities.

- When simmering the fish and shrimp, be careful not to overcook them as they can become tough and rubbery.

- Marinating the salad for at least 30 minutes allows the flavors to meld together and enhances the overall taste of the dish.

Serving Suggestions

Serve the Fish-Shrimp Salad on a bed of mixed greens or with a side of crusty bread for a complete meal. It can also be served as a light appetizer or as part of a seafood platter.

Cooking Techniques

Simmering the fish and shrimp in a flavorful broth helps to infuse them with delicious taste.

- Marinating the salad allows the flavors to develop and meld together for a more cohesive dish.

Ingredient Substitutions

Use any firm white fish such as cod or tilapia in place of halibut.

- Substitute red bell pepper with yellow or orange bell pepper for a different flavor profile.

Make Ahead Tips

The Fish-Shrimp Salad can be made ahead of time and stored in the refrigerator for up to 24 hours. Just be sure to let it come to room temperature before serving.

Presentation Ideas

Garnish the Fish-Shrimp Salad with fresh herbs such as cilantro or basil for a pop of color and flavor. Serve it in a decorative bowl or on a platter for an elegant presentation.

Pairing Recommendations

Pair the Fish-Shrimp Salad with a crisp white wine such as Sauvignon Blanc or a light and refreshing beer like a pilsner. It also pairs well with a side of couscous or quinoa.

Storage and Reheating Instructions

Store any leftover Fish-Shrimp Salad in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over low heat or enjoy it cold straight from the fridge.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains shellfish (shrimp) and fish (halibut), which may be allergens for some individuals.

Summary

Fish-Shrimp Salad is a nutritious and well-balanced dish that is high in protein and low in carbohydrates. It is also a good source of vitamins and minerals, making it a healthy choice for a meal.

Summary

Fish-Shrimp Salad is a delightful and flavorful dish that is perfect for a light and healthy meal. Packed with protein and nutrients, this salad is a great way to enjoy the flavors of the sea in a refreshing and satisfying way.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a hot summer day, and I was at a local farmer's market, browsing through the stalls of fresh produce and homemade goods. As I wandered around, taking in the sights and smells, I came across a small stand run by an elderly woman. She was selling all sorts of seafood, from fresh fish to succulent shrimp.

I struck up a conversation with her, and she told me that she had been a fisherman's wife for over 50 years. She had learned how to cook all sorts of delicious seafood dishes from her husband, who was an expert at catching fish and shrimp. She shared with me her recipe for a fish-shrimp salad that she swore was the best she had ever tasted.

Intrigued, I asked her to walk me through the recipe. She was happy to oblige, and as she explained each step, I could see the passion and love she had for cooking shining through. She talked about the importance of using fresh ingredients, like ripe tomatoes and crisp cucumbers, and how the combination of fish and shrimp added a unique flavor to the salad.

I couldn't wait to try it for myself, so I purchased some fresh fish and shrimp from her stand and headed home to recreate the recipe. As I chopped and diced, following her instructions to the letter, I could almost hear her voice guiding me along. The smell of the seafood cooking mingled with the fresh herbs and vegetables, creating a mouthwatering aroma that filled my kitchen.

When I finally sat down to taste the salad, I was blown away by how delicious it was. The fish and shrimp were perfectly cooked, tender and flavorful, and the combination of the vegetables and herbs added a refreshing crunch. I knew that this recipe would become a staple in my cooking repertoire, thanks to the kind woman at the farmer's market who had shared her knowledge with me.

Since that day, I have made the fish-shrimp salad countless times, each batch just as delicious as the last. I have shared the recipe with friends and family, who have all raved about how tasty it is. It has become a go-to dish for summer gatherings and picnics, always a crowd-pleaser.

I am grateful to that elderly woman for passing down her recipe to me, for opening my eyes to the wonders of combining fish and shrimp in a salad. It is a dish that will always hold a special place in my heart, a reminder of that fateful day at the farmer's market when I discovered something truly magical. And every time I make it, I think of her and the love and passion she had for cooking, and I am inspired to continue exploring new recipes and flavors, just as she did.