Five Fish Salad
When we think of the holidays, many of us think of the traditions we hold near and dear to our hearts. Many of these traditions often center around food and for me, I spend every Christmas Eve with my Italian side of the family, doing as many Italians do on this day, eating fish! I always loved our main course of Zuppa Di Pesce but it was not until I got older that I looked forward to the five fish salad appetizer my family always had on the table. This is a perfect example of a healthy tradition that you can have year round!
Not only are these fish low in mercury, they are also great sources of omega 3 fatty acids. These essential fatty acids are important for fighting inflammation, supporting our immune system, brain health, and mental well-being. They also help with prevention of cancer, Alzheimer’s, cardiovascular disease, and so much more. There are plenty of variations to this recipe but here is the one my family has been making for many generations. The amount of ingredients used is typically determined by taste but here is a simple recipe to get you started. It is best made ahead of time and refrigerated to let all the flavors come together.
- 1 pound of shrimp, peeled and deveined
- 1 pound of scallops
- 1 pound of calamari (squid)
- 1 pound of real crab meat *Note: Imitation crab may contain egg, soy, wheat/gluten, sugar, and additives
- 1 pound of white fish like cod or haddock
- 5 cloves of garlic, minced
- 5 stalks of celery, chopped
- ½ cup Extra Virgin Olive Oil
- ¼ cup fresh parsley, chopped
- Lemon juice from 1 lemon
- Salt and pepper to taste
- Clean all fish thoroughly.
- Boil each fish individually.
- Cut all fish into small pieces and place into large bowl.
- Add the celery and garlic and mix together.
- Add remaining ingredients to taste.
- Cover and then refrigerate. Stir frequently if possible.
- When time to serve, remove from refrigerator, uncover and stir. Taste one last time to see if any additional ingredients are needed.