
Ingredients
For the poaching liquid:
1 garlic clove, crushed
1 cup red wine vinegar
3 star anise pods
1 teaspoon whole cloves
1 tablespoon white peppercorn
2 teaspoons kosher salt
2 cups fish stock
For the escabeche:
½ fennel bulb, cut into ½-inch-thick pieces
1 shallot, cut into ¼-inch-thick pieces
1 celery stalk, cut into ½-inch-thick pieces
1 octopus tentacle, sliced
8 scallops, sliced lengthwise into 4 slices