Clean the squid. Boil a large pan of water. Add the onion and the bay leaf. Add the squid and cook for about 10 minutes or until tender. Remove and let it cool before slicing it into rings.

Put the prawns into the same boiling water and cook until pink (about 2 minutes). Remove them from the water, peel and de-vein.

Clean the mussels and the clams and then place in a pan with the wine. Cover and steam until the shells have opened. Remove all the shells and place them in a serving bowl.

Clean and finely cut the fennel and the celery. Add them to the serving bowl together with the squid and the prawns. Dress with olive oil mixed with lemon juice. Serve in a plate garnished with lettuce and rocket at room temperature.