Feast of Seven Fishes Recipes

Try this cioppino recipe fit for a feast: Heat 3 tbsp olive oil in a heavy pot over medium heat. Add one diced onion and fennel bulb, 2 tbsp chopped capers, ½ c chopped olives and salt. Sauté a few minutes, adding 3 minced garlic cloves in the last minute. Stir in a pinch of chili flakes, then pour in 2 c white wine. Simmer until mostly evaporated, then stir in 28 oz crushed tomatoes, ½ c olive oil, and 2 c water. Simmer a few minutes, then add 2 lb mussels. Cover and simmer 3 minutes. Cut a cod fillet into bite-sized pieces and add to stew along with 1/2 lb shrimp. Simmer uncovered a few minutes more until cooked through. Serve with crusty bread and butter.

Rinse and scrub clams to remove sand and grit. If you have time, purge the clams in 1 quart of cold water with 2 tbsp + 1 tsp of sea salt for at least an hour. Bring a large pot of salted water to a boil. Place a large saucepan over medium-low heat, add 5 tbps olive oil, 3 cloves garlic, minced and a pinch of red chili pepper. Sauté gently until garlic is a golden in color. Add 1/2 c dry vermouth and clams, and cover. Raise heat and carefully shake pan occasionally. Clams should open in 2 to 4 minutes. Remove clams and place into a bowl as they open to avoid overcooking. While the clams are cooking, add the spaghetti to boiling water and cook until slightly undercooked. Drain pasta and add to the sauté pan once all clams have opened, returning any clams and their juices to the pot and removing any clams that have not opened. Add remaining olive oil and 1 tbsp butter and over low heat, toss for 1 to 2 minutes. Adjust seasoning if necessary and add additional oil if needed. Add parsley and give a final toss before serving.

In a large, non-stick pan over medium-high heat, cook 4 seasoned cod fillets in 2 tbsp olive oil until browned on bottom. Transfer to a plate. Lower heat to medium then add 3 tbsp olive oil, 2 sliced onions, and salt. Cook until soft, then add 3 cloves sliced garlic, 6 oz sliced chorizo + 1 tsp smoked paprika. Cook 3 mins. Add 1 sliced orange pepper, 1 sliced green pepper + 1 sliced red pepper, season + cook 10 mins more. Stir in a splash of water. Place cod + any juices cooked-side up in pan and set heat to medium high. Cook until fish is done, about 4 mins, shaking pan and spooning broth over from time to time.

Place 2 c white wine, 1 1/2 cup sliced shallots, 2 tbsp chopped garlic, 1/2 cup parsley, and 3 sprigs thyme in a pot and bring to boil. Add 3 dozen clams in one layer and cover. Shake occasionally while they cook. Remove clams as they open and place into a bowl. Discard any unopened clams. Allow clams to cool before removing them from their shells. Save 36 shell halves for stuffing.In a bowl, mix 11 oz softened butter, 2 tbsp diced prosciutto or Serrano ham, 2 tsp minced shallots, 2 tsp minced garlic, 3 tbsp chopped parsley, 1/4 c panko, and salt and pepper. Place a cooked clam in each half shell and cover with a tsp dollop of the butter mixture. Place on a sheet pan and top with some additional panko. Heat the broiler and broil clams until topping is golden brown. Serve immediately.

Thinking of cooking a whole fish for a special meal? You've got this. Just follow these simple steps: Preheat your grill or an oven to 450 F. Rub the fish all over with olive oil or soft butter, then season with plenty of salt and pepper. At this point, you can also add herbs or spices for additional flavor. Place the fish on a piece of kitchen foil, then pop it in the oven or onto the grates. Roast until it's cooked through, 15-20 minutes depending on the size. To serve, carefully peel off the skin and run a knife along the backbone to pull away the fillets from each side. Make sure to include the bits around the edges - they're the most tender parts!

Place chickpeas in a bowl. Add 3 tbsp of olive oil, 1 tbps fresh chopped oregano, 1 tbsp lemon juice, 1 tbsp lemon zest, 1 tbsp chopped parsley, half 1 minced garlic clove, and sea salt then mix well. Let marinate in the fridge for several hours. Remove from refrigerator an hour prior to serving and place in a serving bowl to allow to come to room temperature. Next, cut 1 pound squid tubes into rings. Place rings and legs on a towel to dry. Heat a large sauté pan over medium high heat, add a tbsp of olive oil to the pan. Add the squid and turn the heat up high. Season with a pinch of salt and sauté for a minute, stirring often. Squeeze on a little lemon juice, add remaining 1 tbsp parsley and place sautéed squid into the bowl with the marinated chickpeas.

Using a blender, food processor or bowl and whisk, thoroughly mix 2 anchovy fillets, 2 tbsp white vinegar, 2 tbsp dijon mustard, a pinch of salt and sugar, breaking up anchovies into a loose paste. Slowly add 2 c canola oil, a little at a time, until an emulsified, creamy vinaigrette forms.Place leaves of 5 gem lettuces or 2 romaine hearts on a serving plate and drizzle with the vinaigrette. Top leaves with additional anchovies, a squeeze of lemon juice, a tbsp of extra-virgin olive oil, and black pepper on top. Finish by sprinkling 1-2 tbsp pre-grated bottarga or a freshly-grated bottarga lobe on top.

Place 1 lb cleaned smelts on a paper towel and top with another towel to pat dry. Mix 2 tbsp kosher salt and 1 c flour on a plate or in a pie dish. Place 1 c canola oil in a frying pan and place over medium-high heat. While oil heats, toss smelts in the flour and salt mixture. Individually lower smelts into the hot oil to fry. Fry in several batches, if necessary (do not overcrowd). Remove smelts with a slotted spoon once golden and place on a paper towel to drain and cool. Sprinkle with more salt, if needed, and some chopped parsley. Serve with lemon wedges on the side.

Heat the oven to 400 F. Finely grate zest of 1 lemon and 1 orange into a large bowl. Add 6 c kosher salt, 1 sprig rosemary (cut into a few pieces), 1 tbsp fennel seeds, 1 cracked star anise, 3/4 c egg whites (from about 6 eggs). Mix everything well, sprinkling with water if needed to create a texture like wet sand. Spread a third of the mixture flat on a baking tray. Pat 1 whole branzino or tai snapper with paper towels and rub it with olive oil, coating all over. Place on top of salt on tray, then cover with the remaining salt mixture, using your hands to mold it into shape, covering every inch of the fish.Bake for 15 minutes, then let rest for 10 minutes before carefully breaking crust from the side, lifting off the hard, top shell. Peel off the skin and discard. The meat should slide effortlessly off the bone for easy serving. Serve with a good dose of olive oil and squeeze of lemon.

Preheat the oven to 450 F. In a large pot or container, mix 5 c ice water and 1/2 c kosher salt. Take 1 lb head-on shrimp, cut down the backs of the shells, and remove the veins. Add the shrimp to the brine and let soak 20 minutes. Once soaked, transfer shrimp to a paper towel to dry. Place on a sheet pan and toss with 3 tbsp olive oil. Place in the oven and roast 5-7 minutes. Finish with a squeeze of lemon, sea salt, and chopped parsley.