Feast of How Many Fishes?

One of the things I think we all looked so forward to on Christmas Eve was the seafood table. Everyone would make their contributions to the table. Instead of feast of the seven fishes some times it would end up being more like feast of the twelve fishes. We always had shrimp two ways; cocktail and fried. Then my mother would make two types of calamari, my grandfather and aunt would make their famous clam’s casino. My aunt Lena always made her linguini with red clam sauce. When I was very little and they were more affordable my grandmother would also make lobster dainties with drawn butter. Some dishes would vary from year to year sometimes there would be a seafood chowder or this one here which is so delicious and can encompass a variety of delectable’s from the sea, feel free to make this with the sea foods that you prefer.

Christmas Eve Marinated Seafood Salad

3 pounds of shrimp (30 count size)
3 pounds of large scallops
1 pound of squid
1 small onion diced
10 large cloves of garlic, chopped or sliced, just not too fine
1/4 teaspoon of cracked black pepper
Juice of 4 lemons
1/4 cup of olive oil
1 bunch Italian parsley leaves (half will be chopped, the other half will be whole)

Some more delicious but optional suggestions; “olives, marinated artichoke hearts, roasted red pepper strips, celery. Some mussels or clams would be lovely as well with or without the shell.

Peel and devein shrimp. Wash and boil in 4 quarts salted water and 10 stems from the parsley. Cook 3-5 minutes. Drain shrimp and shock in cold water, reserve 1 quart of water.
Bring shrimp water to boil. Add scallops. Simmer about 10 minutes. Remove scallops. Cut shrimp lengthwise, cut scallops in half or if large in 4 pieces.
Slice squid into very thin strips or rings. Blanch in boiling shrimp water for 1 minute. Remove, add to shrimp and scallops. Cool boiling liquid a bit, and then pour over seafood - just to cover, in a large shallow pan.
Pick 1/4 cup parsley leaves from stems. Chop up half, keep other half whole. Add olive oil and lemon juice, black pepper, garlic and onions. Mix well and pour evenly over seafood. Shake pan so marinade mixes with seafood and stock. Keep at room temperature 1 hour. Refrigerate 2 days. Remove from refrigerator 2 hours before serving, should not be very cold when served.