Summer seafood salad
Light and tangy summer seafood salad perfect for alfresco dining. Try it with firm white fish like ling fillets. Enjoy the freshness of the season!
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Ingredients
- 1 1/2 cup (330g) risoni pasta
- 1 cup (120g) frozen peas
- 150 grams sugar snap peas, trimmed
- 200 grams baby green beans, trimmed, halved crossways
- 1 cup (250ml) dry white wine
- 1 1/2 cup (375ml) fish stock
- 600 grams white fish fillets, cut into 3cm pieces
- 600 grams small squid hoods, sliced into rings
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 4 drained anchovy fillets, chopped finely
- 2 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice
- 1/2 cup coarsely chopped fresh flat-leaf parsley
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