Name: Summer seafood salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 cup (330g) risoni pasta; 1 cup (120g) frozen peas; 150 gram sugar snap peas, trimmed; 200 gram baby green beans, trimmed, halved crossways; 1 cup (250ml) dry white wine; 1 1/2 cup (375ml) fish stock; 600 gram white fish fillets, cut into 3cm pieces; 600 gram small squid hoods, sliced into rings; 2 tablespoon olive oil; 2 clove garlic, crushed; 4 drained anchovy fillets, chopped finely; 2 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 1/2 cup coarsely chopped fresh flat-leaf parsley

Summer seafood salad

This light and tangy seafood salad is perfect for summer alfresco dining. We used ling fillets for this recipe, but any firm white fish will do the job just as well.

Ingredients

1 1/2 cup (330g) risoni pasta

1 cup (120g) frozen peas

150 gram sugar snap peas, trimmed

200 gram baby green beans, trimmed, halved crossways

1 cup (250ml) dry white wine

1 1/2 cup (375ml) fish stock

600 gram white fish fillets, cut into 3cm pieces

600 gram small squid hoods, sliced into rings

2 tablespoon olive oil

2 clove garlic, crushed

4 drained anchovy fillets, chopped finely

2 teaspoon finely grated lemon rind

2 tablespoon lemon juice

1/2 cup coarsely chopped fresh flat-leaf parsley

Method

1.Cook pasta in large saucepan of boiling water until tender; drain. Rinse under cold water; drain well.

2.Meanwhile, cook peas and beans in large saucepan of boiling water until tender; drain. Rinse under cold water; drain.

3.Heat wine and stock in large saucepan; bring to the boil. Add fish; reduce heat, simmer 2 minutes. Add squid; cook 2 minutes or until tender, drain.

4.Combine oil, garlic, anchovy, rind and juice in large bowl. Gently stir in pasta, vegetables and warm seafood; sprinkle with parsley.

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