1 onion, chopped coarsely
1 bay leaf
1 bunch fresh parsley or thyme
1 lemon slice
Salt and pepper to taste
1 1/4 lb. firm white fish (halibut or monkfish)
2 med. squid, cleaned
1 1/4 lb. assorted shell fish (mussels, shrimp, scallops)
1 1/4 cups mayonnaise
6 oz. canned pimentos, drained
1 lg. clove garlic, crushed
1 tbsp. chopped fresh basil, thyme or parsley
1. Dressing: Combine all the above, stir and then refrigerate.
2. Salad: In a large saucepan, combine one quart water, onion, bay leaf, parsley or thyme, lemon slice, salt, and pepper. Boil 5 minutes. Cut fish into 2 inch pieces. Add to saucepan. Simmer 5 minutes, remove from heat and set aside to cool. Cut squid crosswise into 1/4 inch rings. Add to boiling water and simmer 30 seconds. Remove and set aside to cool. Add scallops to the boiling liquid. Simmer 5 minutes and then remove and set to cool. Add shrimp to boiling liquid. Simmer 3 minutes and then remove and set aside to cool. Add mussels to boiling liquid. Cover pan and simmer 4-8 minutes or until shells open. Remove from heat and set aside to cool. Place a small decorative bowl in center of large platter and fill with mayonnaise sauce. Arrange the cooked fish and shellfish around bowl. Serve with mayonnaise sauce and a green salad.