Feast of the Seven Fishes
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Recipe Overview
Overview
The Feast of the Seven Fishes is a culinary tradition that brings families together on Christmas Eve, celebrating the bounty of the sea. This recipe showcases a variety of seafood dishes, each with its own unique preparation and flavor profile. Starting with the whole roasted Branzino, the fish is simply seasoned and stuffed with fresh herbs and lemon, allowing its natural flavors to shine through. The crispy skin adds a delightful texture, making it a standout dish.
Next, the king crab legs are steamed to perfection, served with lemon and drawn butter, highlighting their sweet and tender meat. Oysters Rockefeller follows, featuring a rich herb butter and crispy breadcrumbs, offering a luxurious bite that is both savory and satisfying. The octopus salad is a refreshing contrast, combining tender octopus with potatoes and a zesty dressing, perfect for cleansing the palate.
The stuffed artichokes, while visually appealing, may not be the star of the show, but they provide a delightful crunch and flavor when paired with the rich seafood. Fried calamari adds a fun element to the feast, with its crispy coating and spicy aioli. Finally, the shrimp cocktail rounds out the meal, served chilled with a tangy cocktail sauce, making it a classic favorite.
This feast is not just about the food; it’s about gathering with loved ones and creating lasting memories. Each dish tells a story, and together they create a festive atmosphere that embodies the spirit of the holidays. Whether you’re Italian-American or simply looking to try something new, the Feast of the Seven Fishes is a celebration worth experiencing.
Recipe Details
Steps & Tips
Pat dry the Branzino inside and out, lightly oil, and season with salt and pepper.
Tip: Score the fish skin lightly to help it roast up crispier.
Stuff the fish with lemons, rosemary, thyme, parsley, and garlic.
Roast the fish in a 425°F oven for about 20 minutes.
Tip: Scatter capers around the fish for crispy pops of flavor.
Plate the fish on a bed of lemons and scatter crispy capers on top.
Thaw crab legs in the fridge overnight and steam with lemon slices, peppercorns, and bay leaf.
Tip: Thaw frozen crab legs overnight in the fridge for best results.
Serve crab legs with lemons and drawn butter.
Combine scallion whites, onion, garlic, and celery in a food processor.
Sauté the mixture in olive oil until softened and translucent.
Tip: Sauté ingredients until softened to mellow out harsher flavors.
Deglaze the pan with Pernod and cook until the alcohol smell dissipates.
Combine sautéed mixture with reserved scallion greens, parsley, spinach, and butter in the food processor.
Pulse into a rough paste and refrigerate until ready to use.
Tip: Taste and adjust seasoning with salt and pepper after mixing the herb butter.
Open oysters and place them on a bed of rock salt.
Top oysters with herb butter and Italian breadcrumbs.
Tip: Use rock salt to keep oysters upright while baking.
Broil oysters for 3 to 5 minutes until the butter is softened and breadcrumbs are golden.
Tip: Transfer oysters to a smaller tray for better use of counter space.
Drop octopus into simmering water with lemon, garlic, black peppercorns, and parsley.
Tip: Chill octopus in an ice bath to stop the cooking process and maintain tenderness.
Cut cooked octopus into bite-sized pieces.
Combine lemon juice, olive oil, parsley, garlic, salt, and pepper to make a dressing.
Tip: Let the octopus salad marinate for 1 to 4 hours for better flavor.
Combine octopus and potatoes with the dressing and refrigerate.
Tip: Steam artichokes until tender for best texture.
Snip tips of artichoke leaves, chop off stems, and steam until tender.
Combine breadcrumbs with parsley, cheese, lemon zest, and garlic.
Tip: Brush artichokes with butter to help breadcrumbs adhere.
Brush artichokes with butter and sprinkle with breadcrumbs.
Roast artichokes at 425°F until browned and melty.
Tip: Use clarified butter for a cleaner taste in seafood dishes.
Melt and cook butter until foaming subsides, then strain through cheesecloth.
Tip: Chill lobster in an ice bath to prevent overcooking.
Drop lobsters into boiling water and poach until cooked.
Pat dry calamari, cut into rings, and marinate with garlic, lemon zest, and salt.
Coat calamari in flour, then egg, and finally semolina flour.
Fry calamari in oil at 375°F for 2 to 3 minutes.
Tip: Season calamari with salt while still hot for better adherence.
Tip: Consider a 50/50 mix of semolina and flour for a crunchier crust.
Poach shrimp in salted water with lemon and bay leaves.
Tip: Maintain a gentle poaching temperature for shrimp to ensure tenderness.
Combine chili sauce, ketchup, horseradish, and lemon juice.
Tip: Taste cocktail sauce to adjust horseradish for desired zestiness.
Tip: Use high-quality butter for better flavor in garlic bread.
Combine butter with garlic powder and spread on bread, then bake.
Tip: Mix the bread paste thoroughly for even distribution in meatballs.
Combine bread paste with buttermilk, cream, cheese, parsley, and seasonings.
Form meatball mixture into balls and space on a baking sheet.
Tip: Roast meatballs until they register 150°F as they will finish cooking in the sauce.
Roast meatballs at 425°F until they register 150°F.
Simmer meatballs in sauce for 30 minutes.
Cook pasta until a minute shy of done, then combine with sauce.
Serve pasta with meatballs, garlic bread, and garnish with cheese and basil.
Tip: Let flavors meld by simmering sauce for at least 30 minutes.
Combine lemon juice, lime juice, water, and sugar in a saucepan and simmer.
Combine lemon lime syrup with seltzer water to serve.
Ingredients
Ingredient: Shellfish
→ Substitution: Tofu or Seitan
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Breadcrumbs
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •The Feast of the Seven Fishes is a traditional Italian-American celebration on Christmas Eve.
- •Branzino is a popular Mediterranean fish known for its mild flavor and flaky texture.
- •Oysters Rockefeller is a classic dish that combines oysters with a rich herb butter and breadcrumbs.
- •Octopus salad, or insalata di polpo, is a staple in Italian cuisine, often served with potatoes and a citrus dressing.
- •Fried calamari is a beloved appetizer, typically served with a spicy aioli or marinara sauce.
