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Seafood Salad II

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  • 8 fresh crawfish
  • 8 fresh crayfish
  • 100 G of mussels, shelled
  • 100 G of shelled clams
  • 100 G of octopus
  • 100 G of fresh squids
  • 5 G of fresh marjoram
  • 5 G of fresh parsley
  • 1 carrot
  • 1 celery
  • 1 onion
  • 2 bay leaves
  • 250 G of olive oil
  • 20 G of water
  • 1 fresh lemon juice
  • Salt


  1. Prepare the court-bouillon in salted water, with the carrot, celery, onion and bay leaves.
  2. Cook the seafood in the court-bouillon prepared earlier.
  3. Drain and season with the dressing, chopped parsley and marjoram.

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