Place the fish stock into a large saucepan. Roughly chop the celery and cut the lemon in half. Add the celery, lemon and the pepper to the fish stock and gently simmer the stock.
Wash the mussels. Remove the tentacles from the squid tubes. Cut the squid tubes in half length ways and score the inside of the squid in a diamond pattern.
Place the squid and the prawns into the stock and poach for 2 minutes until just cooked. Remove the squid and the prawns from the stock and place into a sieve over a bowl. (you want to drain the fish fully or it will be too wet for the salad) Poach the mussels in the stock. When the mussels begin to open, remove them from the stock and place alongside the squid and the prawns. Remove the mussels from the shells.
Turn the heat up and reduce the fish liquor until it becomes like a syrup. This will be the dressing for the salad. When the dressing is cool, add the olive oil
Cut the fennel in half and remove the core. Finely slice the fennel using a mandolin. Cut the tomatoes into quarters. Remove the seeds and cut the tomatoes into thin strands length-ways. Finely slice the red chilli. Remove the basil and the parsley leaves from the stalks and mix all the ingredients together.
Mix the salad and the shellfish together.
Dress the whole salad with the poaching vinaigrette.
Add some lemon juice and additional salt and pepper if required.
«Keep some of the mussels in their shells for presentation purposes. »