Doom bar marinated seafood

Doom bar marinated seafood

Everyday Seafood
8 as a starter

When I opened my Fish Kitchen in Port Isaac, we put this dish on the menu and it went down a storm. The pickled vegetables are a relatively recent addition – I think they bring the whole thing alive. Conveniently, I share a pub in Rock with Sharp’s Brewery (who brew Doom Bar beer), called The Mariners, and this dish now sits happily on the menu there.


Quantity Ingredient
1 octopus (double sucker species), defrosted if frozen, about 1 kg
1kg live mussels
1kg live cockles
500g raw prawns, heads removed, peeled and deveined
500ml sharp’s doom bar beer
3 bay leaves
4 thyme sprigs
2 garlic cloves, peeled, halved and germ removed
100g marinated anchovy fillets
100ml cold-pressed rapeseed oil
freshly ground black pepper

For the pickled vegetables

Quantity Ingredient
250ml white wine vinegar
250ml water
250g soft brown sugar
2 banana shallots, peeled and sliced
1 fennel bulb, outer layer removed, thinly sliced, (ideally on a mandoline)
2 carrots, peeled and sliced into julienne, (ideally on a mandoline)
sea salt


  1. Put the octopus into a pan with the beer, bay, thyme and garlic. Pour on enough water to cover and bring to the boil over a medium heat. Skim off any impurities, lower the heat and simmer for 1 hour until tender.
  2. Meanwhile, prepare the pickled vegetables. Put the wine vinegar, water and sugar into a pan and heat to dissolve the sugar. Bring to a simmer, season with salt and simmer for 2 minutes. Put the shallots, fennel and carrots into a bowl and pour on the hot pickling liquor. Cover with cling film, pushing it down onto the surface to keep the vegetables submerged.
  3. To cook the mussels and cockles, place a large saucepan (with a tight-fitting lid) over a high heat. When hot, add the mussels, cockles and a ladleful of the octopus stock. Cover and cook for 2 minutes. Check if the shells are open. If not, put the lid back on and continue to cook, checking every 30 seconds until all or most are open.
  4. Tip the contents of the pan into a colander set over a bowl to catch the juices. Discard any unopened molluscs. When cool enough to handle, pick the meat out of the shells. Pour the juices through a muslin-lined sieve into the octopus pan. Refrigerate the mussels and cockles.
  5. Lift the cooked octopus out of the pan; strain and reserve the liquor. Cut the tentacles from the body. Slit open the body and remove the ink sac, stomach and eyes. Slice the tentacles and body meat into 3–4 cm pieces.
  6. Strain off the liquor from the veg into a pan and add the same volume of octopus stock. Bring to the boil, skim if necessary, then add the prawns and immediately take off the heat. After 2 minutes, remove the prawns with a slotted spoon; set aside to cool with the octopus. Cool the liquor.
  7. Add the mussels, cockles, octopus, prawns, anchovies and vegetables to the cooled liquor. Mix well, then leave to marinate and pickle overnight.
  8. To serve, drain the seafood and vegetables, reserving the liquor. Season with pepper to taste. Lay on a large platter. Mix 200 ml of the pickling liquor with the rapeseed oil and use to dress the salad. Serve with bread.
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