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Anyone hosting the Feast of Seven Fishes???

16 years ago

I keep counting down the days to get my "Feed Bag On" cant wait!

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Comments (9)

angelaid
16 years ago
Never even heard of the Feast of Seven Fishes until a Bobby Flay Throwdown last weekend. I drooled over the TV for the whole hour! LOL
cookingrvc
16 years ago
Of course, although we never really called it that. I have my big Holiday dinner this coming weekend, so once I am over that I will turn my full attention to the menu for Christmas Eve.

I want to try some new stuff and have been collecting ideas. Everyone wants the old favorites but I think we need to make some new favorites.

Definitely on the menu is Martha's lobster in phyllo recipe that Alexa posted, as is fried calamari, Mom's amazing baked clams, and Mom's Italian Shrimp Salad.

Some contenders for 1st, 2nd, and Main course are: Scallops in bacon, Shrimp or Lobster bisque, Coquille St Jacques, Shrimp corquettes, Grilled Shrimp Ceasar (LCBO site), linguini and clam sauce (Dad's is great).

Would love to see what others are doing. Going to check out Bobby Flay's menu now!!
Sue
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Arcy this is the explanation I found. MENU DECEMBER 9, 2017 FEAST OF THE SEVEN FISHES Some of the most delicious traditions come from Italian homes during the holidays. Although Italians always seem to take an interest in food particularly during the numerous holidays throughout the year, at Christmas, food always seems to become a priority. Apart from the many religious traditions, this is the time each year when celebration foods are prepared and families gather together to enjoy this special season. One of the most famous traditions followed each Christmas is the one for La Vigilia, or the Feast Of Seven Fishes which is celebrated on Christmas Eve. The tradition of eating seafood on Christmas Eve dates from the medieval Catholic tradition of abstinence, or in this case, refraining from the consumption of meat or milk products on Fridays and specific holy days. As no meat or butter could be used, observant Catholics would instead eat fish, often fried in olive oil. http://www.italianfoodforever.com/2017/12/feast-of-the-seven-fishes/
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User
16 years ago
Sue I have a wonderful Coquille recipe if you are interested. Also I posted a link to some lobster recipes on yopur post asking for lobster or shrimp ideas. That site hs lots of great recipes.
cookingrvc
16 years ago
Yes, Sharon it does have some nice recipes. I was using it for inspiration and also that's where the grilled shrimp Ceasar with crostini came from. I love that site.

I would love your recipe for Coquille. I made it once and it was great (maybe it was your recipe) so please go ahead and post it.

One of my problems is that we have some dishes that I absolutely can't jettison because they're in honor of my beloved Mother. So I have to pick carefully and make sure I can substitute shrimp for lobster and vice versa so as to make completely different types of dishes that may share the same key ingredient like shrimp.

We do all shellfish so it's always a challenge.

Sue
pat_t
16 years ago
Check this one out from Stephen Cooks. Makes my mouth water just to read his menu!

Here is a link that might be useful: Stephen Cooks Feast of Seven Fishes
User
16 years ago
This is one of my all time favourite recipes but I rarely make it because Clive doesn't "do" scallops. I've made it with shrimp and with lobster but I like it best with scallops.

Coquilles St Jacques (Originally From The Woman's Day Encyclopedia of Cooking )

1 1/4 Lb scallops
butter (or margarine)
6 shallots (or green onions), chopped
Bouquet Garni (dried parsley,celery leaves,thyme, bay leaf)
1 1/2 c dry white wine
salt
12 mushrooms,finely chopped
1/3 c water or chicken broth
juice of 1 lemon
Fresh groud pepper
3 T Flour
4 egg yolks
1 c cream
grated parmesan
fine dry bread crumbs

Wash scallops and dry with paper towel. Place in a saute pan with 2TBSP butter, the shallots and the Bouguet Garrni. Barely cover with white wine. Season with a little salt and bring to a boil. Turn down and simmer about 4 minutes or until the scallops are barely tender.

Drain and save broth for sauce. When the scallops are cool enough tohandle cut in small pieces or in slices.

Saute mushrooms in 2 TBSP butter for 2 or 3 minutes. Add broth or water,lemon juice, salt and pepper. Simmer until mushrooms are tender. Drain and reserve liquid.

Combine the reserved liquids from the scallops and the mushrooms and heat. Melt 3 TBSP of butter in a sauce pan, blend in the flour, add the liquid, heat and stir until thickened and smooth. Cook for 2 or 3 minutes.

Add the scallops, heat through.

Beat the egg yolks and mix with the cream. Add this to the sauce and cook gently, do not boil. Add mushrooms and season to taste. Spoon into individual ramekins or shells, sprinkle with cheese and bread crumbs.

Glaze under the broiler for just minute or two.

NOTE: Can be made several hours in advance and then spooned into the dishes and placed under the broiler just before serving but let it come to room temp first.
cookingrvc
16 years ago
Oh Pat, that did give me an idea for mussels. I was never a big fan of them but am sort of turning the corner since trying them again recently.

My dad is a great cook and he once made mussels that were the only ones in my many years that I liked - it had bacon and white wine and garlic...and...ok that does it, mussels will be on the menu.

Sharon, that looks mighty good. I'm like Clive and don't care for scallops all that much - I think its a 'texture' thing, but I remember they were fantastic in this dish.

Good to know I can substitute.

Thanks,
Sue
eileenlaunonen
Original Author
16 years ago
Sue mussels are great prepared just like clams casino....I also make clams casino and extra sauce and serve over linguini...we too call it Italian Christmas eve but these days thats seems (7 Fishes) the popular name for it I have to look at Bobby Flays...I didnt see that show!
lindac
16 years ago
Oh mussels.....If it weren't snowing so hard I would go to the fish counter and see if they have any....
Live them just steamed in a little wine and lots of garlic and butter!
Linda C

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