Fish and Shrimp Salad (West Africa)
Print This Recipe
INGREDIENTS
1 pound uncooked, medium-sized shrimp, (about 21 to 25 per pound)
1-½ pounds halibut or haddock steaks, cut about 1-inch thick
1 quart water
1 cup coarsely chopped onions
2 medium-sized bay leaves, crumbled
6 whole black peppercorns
1 tablespoon salt
2 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped
½ cup finely chopped onions
¼ cup finely chopped sweet red bell pepper
½ small sweet green bell pepper, cut into strips
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh hot chilies (use caution)
1 tablespoon finely chopped garlic
1/3 cup strained fresh lemon juice
¼ cup olive oil
2 tablespoons tomato paste
Freshly ground black pepperShell the shrimp and devein by making a shallow incision down their backs with a small sharp knife and lifting out the black or white intestinal vein with the point of the knife. Wash the shrimp under cold running water and drain them in a sieve or colander.
Wrap the fish in a double thickness of cheesecloth and set the fish and shrimp aside.
Combine the water, coarsely chopped onions, bay leaves, peppercorns and salt in a heavy 3 to 4-quart casserole. Bring to a simmer over high heat, add the cheesecloth-wrapped fish and reduce the heat to low. Simmer, uncovered, for 5 minutes, then drop in the shrimp and simmer 5 minutes longer.
With kitchen tongs or a slotted spoon, transfer the shrimp and fish to separate plates. Strain the stock through a fine sieve set over a bowl and reserve; discard the seasonings.
While the fish is still warm, lift it out of the cheesecloth, and, with your fingers or a small knife, remove the skin and bones. Flake the fish coarsely with a table fork. Cut the shrimp into ½-inch pieces and combine the fish and shrimp in a large serving bowl.
Add the finely chopped tomatoes, onions, sweet red and green peppers, parsley, chilies, and garlic, and turn them about with a spoon until all the ingredients are well mixed.
In a small bowl, beat the lemon juice and olive oil together with a wire whisk or a fork until they are blended. Stirring constantly, add 2/3 cup of the reserved cooking stock, the tomato paste and a few grindings of black pepper. Taste for seasonings.
Pour the sauce over the fish/shrimp mixture and toss together gently but thoroughly.
Let the salad marinate at room temperature for about 30 minutes before serving.
Serves 6 to 8