Seven Dishes for the Feast of the Seven Fishes

seafood salad

The Feast of the Seven Fishes is an Italian American Christmas Eve celebration that’s full of tradition. Regardless of the name not every family serves seven dishes, some do way more and some do way less, for instance a single pot made up of a rich seafood stew.

Whatever your traditions are or heritage is, if you’re a seafood lover this is the night for you, so you might want to add one of my favorites here to your holiday table or keep one in mind for a later dinner event.

First up is this bright and citrusy SEAFOOD SALAD  above, your guests will go crazy over it and it’s a stunner on the table.

crab cakes

CRAB CAKES, so decadent and rich, filled with flaky crab, not bready fillers, topped with a lemon aioli.

cioppino

CIOPPINO, This is that seafood stew I was talking about and great for a smaller group, it’s filled with scallops, cod, crab, mussels and clams. Feel free to mix and match any combination of fish you want, it has a deep flavored rich broth which requires crusty bread for sopping up the juices.

shrimp and lobster ravioli

Here’s a very special pasta dish that’s really worth the time and effort, SHRIMP AND LOBSTER RAVIOLI, did I mention it has a limoncello cream sauce?

seafood risotto

You can’t go wrong with SEAFOOD RISOTTO, shrimp, scallops and lobster made with a seafood broth, creamy rice that is laced with Prosecco, this screams celebration time!

crab stuffed shrimp

CRAB STUFFED SHRIMP, Oh my, you can easily make a huge tray of these to serve your guests. I love the flavor combination, it’s luxurious and perfect for a crowd with or without the CHAMPAGNE sauce they’re resting in, yes, champagne! It’s the holidays and it’s time to splurge.

fried calamari

And last but not least is this FRITTO MISTO, which means fried mixture. It’s filled with calamari, scallops, lemon slices, some green beans and jalapeno tossed in for added color, flavor and texture, it’s delicious and has a very light breading that you will love.

Being with family, drinking good wine, eating great food, making memories and keeping those traditions alive, whether you celebrate The Feast of the Seven Fishes or not, that’s really what it’s all about!

Follow me on Instagram to see what else I’m cooking up during the holidays.

 

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Fritto Misto of Calamari, Lemon and Scallops!

This popular seafood antipasti is an Italian dish that literally means “fried mixture”. In this case I used calamari and scallops, but you could also add any other seafood you like. The most important thing is to get your oil hot, never overcook your fish, and keep your breading nice and light.

That’s why I love using this recipe because it’s made with cornstarch to bread the fish, using cornstarch gives it such a nice light flavor and the taste of the fish is not buried by gobs of breading.

I adapted the recipe a little by adding slice jalapeño for spice, some green beans for color and crunch along with lemon slices.

Frito Misto is a common dish served on Christmas Eve for The Feast of the Seven Fishes. The feast is an Italian American tradition where at least seven seafood dishes are served, all over you will see family’s preparing and cooking for this traditional feast.

It’s quite special to see how certain foods and traditions connect us all with fond memories and feelings that stay with us throughout our entire lives, no matter what nationality or culture we are a part of.

Buon Appetito!
Fritto Misto of Calamari, Lemon and Scallops!
 
Author:
Ingredients
  • 1 lb. calamari, cleaned and drained and patted dry
  • ½ lb. sea scallops cut in half across the equator
  • 2 lemons, sliced one for frying and the other for garnish
  • Sliced jalapeño and green beans (optional)
  • 2 cups cornstarch
  • 1 tablespoon salt
  • salt and pepper to taste
  • oil for frying
Instructions
  1. Heat oil 360 - 375
  2. In a wide rimmed bowl mix half of the calamari and half of the scallops and half of the lemon slices and half of the optional jalapeño and green beans.
  3. Sprinkle with 1 cup of the cornstarch mixed with salt.
  4. Toss with hands and coat everything, tapping off excess.
  5. Place in hot oil and fry til golden brown, drain on paper towels.
  6. Repeat with remaining seafood, veg and lemon slices same as before with remaining 1 cup of cornstarch mixture.
  7. Fry up and drain the same way.
  8. Serve hot with warm marinara on the side.
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