The Italian Feast of the Seven Fishes, also known as “La Festa dei Sette Pesci,” is a traditional Christmas Eve celebration in Italy and Italian-American communities. Here are some popular seafood dishes that are often included in the feast
menu :
Recipe 1: Baccalà Fritters ( frittelle di Baccalà)
Recipe 2: Grilled Shrimp with Lemon and Herbs (Gamberoni alla Griglia)
Recipe 3: Calamari Fritters (Frittura di Calamari)
Recipe 4: Seafood Risotto (Risotto ai Frutti di Mare)
Recipe 5: Eel with Capers and Browned Butter (Anguilla con Capperi e Burro Fritto)
Recipe 6: Clams with Garlic and Herbs (Vongole con Aglio e Erbe)
Recipe 7: Fried Anchovies (Acciughe Fritte)
Here are seven traditional The Italian Feast of the Seven Fishes recipes:
Recipe 1: Baccalà Fritters ( frittelle di Baccalà)
Ingredients
1. *Baccalà (Dried Cod)*: 1 pound, soaked overnight and flaked
2. *Flour*: 1 1/2 cups all-purpose flour
3. *Parmesan Cheese*: 1/2 cup grated Parmesan cheese
4. *Herbs*: 1 tablespoon chopped fresh parsley, 1 teaspoon dried oregano
5. *Spices*: Salt and pepper, to taste
6. *Garlic*: 2 cloves garlic, minced
7. *Onion*: 1 medium onion, finely chopped
8. *Lemon Zest*: 1 tablespoon lemon zest
9. *Eggs*: 2 large eggs, lightly beaten
10. *Olive Oil*: For frying
Instructions
1. *Prepare the Baccalà*: Soak dried cod overnight, then flake into small pieces.
2. *Combine Dry Ingredients*: In a bowl, whisk together flour, Parmesan cheese, parsley, oregano, salt, and pepper.
3. *Combine Wet Ingredients*: In a separate bowl, whisk together eggs, chopped onion, garlic, and lemon zest.
4. *Combine Wet and Dry Ingredients*: Add the wet ingredients to the dry ingredients and mix until just combined.
5. *Add Baccalà*: Fold in the flaked Baccalà into the mixture.
6. *Shape into Balls*: Use your hands to shape the mixture into small balls, about 1 1/2 inches in diameter.
7. *Fry*: Heat about 2-3 inches of olive oil in a deep frying pan over medium-high heat. Fry the fritters until golden brown, about 3-4 minutes per side.
8. *Drain and Serve*: Remove the fritters from the oil with a slotted spoon and drain on paper towels. Serve warm.
Tips and Variations
1. *Adjust Seasoning*: Taste and adjust seasoning as needed.
2. *Use Fresh Cod*: If available, use fresh cod instead of dried cod.
3. *Add Other Ingredients*: Try adding chopped capers, chopped olives, or diced bell peppers to the mixture.
4. *Bake Instead of Fry*: Bake the fritters in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until golden brown.
Recipe 2: Grilled Shrimp with Lemon and Herbs (Gamberoni alla Griglia)
Ingredients
– 12 large shrimp, peeled and deveined
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 2 lemons, juiced
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh basil
– Salt and pepper, to taste
– 1/4 tsp red pepper flakes (optional, for some heat)
Instructions
1. *Preheat grill*: Preheat your grill to medium-high heat (400°F/200°C).
2. *Marinate shrimp*: Mix the olive oil, garlic, lemon juice, parsley, basil, white wine (if using), salt, pepper, and red pepper flakes (if used) in a big bowl. Add the shrimp and marinate for at least 30 minutes, or up to 2 hours in the fridge.
3. *Grill shrimp*: Take the shrimp out of the marinade and let any extra liquid to fall off. To ensure the shrimp are cooked through and pink, grill them for 2-3 minutes on each side.
4. *Serve*: Serve the grilled shrimp hot, garnished with additional parsley and lemon wedges if desired.
Tips and Variations
1. *Use fresh and high-quality ingredients*: Fresh shrimp, good-quality olive oil, and fragrant herbs make a big difference in the flavor and texture of the dish.
2. *Don’t overcook the shrimp*: Shrimp cook quickly, so keep an eye on them to avoid overcooking.
3. *Add some acidity*: A squeeze of fresh lemon juice can help balance the richness of the shrimp.
4. *Experiment with different herbs*: While parsley and basil are classic choices, you can also try using other herbs like rosemary, thyme, or oregano.
Enjoy your delicious Gamberoni alla Griglia!
Recipe 3: Calamari Fritters (Frittura di Calamari)
Here’s a traditional Italian recipe for Calamari Fritters (Frittura di Calamari):
Ingredients
1. 1 pound cleaned and cut squid rings
2. 1/2 cup all-purpose flour
3. 1/2 cup cornstarch
4. 1/2 cup grated Parmesan cheese
5. Vegetable oil for frying
6. 1 cup buttermilk
7. 1/2 teaspoon salt
8. 1/4 teaspoon black pepper
9. 1/4 teaspoon red pepper flakes (optional, for some heat)
10. 1/4 cup chopped fresh parsley
11. 2 cloves garlic, minced
12. Lemon wedges for serving (optional)
Instructions
1. Combine the flour, cornstarch, garlic, parsley, Parmesan cheese, salt, pepper, and red pepper flakes(if using) in a big basin through whisking.
2. Pour buttermilk into a separate large bowl.
3. Dip each squid ring into the buttermilk, coating completely, then roll in the flour mixture to coat. Place coated squid on a plate or tray.
4. Heat about 1/2-inch (1 cm) of vegetable oil in a large skillet over medium-high heat. When oil is hot, add a few coated squid rings and fry until golden brown, about 2-3 minutes per side.
5. Remove fried squid from oil with a slotted spoon and drain on paper towels. Repeat with remaining squid rings.
6. Serve hot with lemon wedges on the side, if desired.
Tips
1. For extra crispy fritters, you can chill the coated squid rings in the refrigerator for 30 minutes before frying.
2. Adjust the amount of red pepper flakes to your desired level of spiciness.
3. Enjoy your delicious homemade Calamari Fritters!
Recipe 4: Seafood Risotto (Risotto ai Frutti di Mare)
Here’s a step-by-step recipe for Seafood Risotto (Risotto ai Frutti di Mare:
Ingredients
1. *Arborio rice*: 1 cup
2. *White wine*: 1/2 cup
3. *Fish stock*: 4 cups (homemade or store-bought)
4. *Olive oil*: 3 tablespoons
5. *Garlic*: 2 cloves, minced
6. *Onion*: 1 small, finely chopped
7. *Fresh parsley*: 1/4 cup, chopped
7. *Mixed seafood* (such as shrimp, mussels, clams, scallops):- 1 pound, cleaned and deveined
1. *Tomato paste*: 2 tablespoons
2. *Grated Parmesan cheese*: 1/2 cup
3. *Salt and pepper*: to taste
4. *Lemon wedges*: for serving
Instructions
1. *Heat oil in a large skillet*: Add onion and garlic over medium heat. Simmer for 3-4 minutes to soften.
2. *Add Arborio rice*: Cook for 1-2 minutes, stirring constantly.
3. *Add white wine*: Cook until absorbed (2-3 minutes).
4. *Add fish stock*: Add 1/2 cup at a time, stirring constantly, until absorbed. Repeat for 20-25 minutes or until rice is cooked.
5. *Add seafood*: Add the mixed seafood and simmer for 3–5 minutes, or until it is cooked through and pink.
6. *Stir in tomato paste*: Cook for 1 minute.
7. *Season with salt, pepper and parsley*: Stir in chopped parsley.
8. *Serve*: Divide risotto among plates. Top with grated Parmesan cheese and serve with lemon wedges.
Tips and Variations
1. Use high-quality fish stock for authentic flavor.
2. Add seafood towards the end to preserve texture.
3. Stir constantly to prevent rice from sticking.
4. Adjust seafood quantities based on personal preference.
5. Add other seafood like squid or octopus.
6. Use different types of cheese, like mozzarella or ricotta.
7. Add some spice with red pepper flakes.
Cooking Techniques
1. *Soffritto*: Cook garlic and onion until softened.
2. *Toasting*: Cook Arborio rice until lightly toasted.
3. *Deglazing*: Add white wine to deglaze the pan.
4. *Mounting*: Gradually add fish stock, stirring constantly.
Serving Suggestions
1. Pair with a dry white wine, such as Pinot Grigio.
2. Serve with a side of garlic bread or roasted vegetables.
3. Garnish with lemon wedges and fresh parsley.
Enjoy your delicious Seafood Risotto!
Recipe 5: Eel with Capers and Browned Butter (Anguilla con Capperi e Burro Fritto)
This traditional Italian dish celebrates tastes that are straightforward. The salty tang of capers and the rich, nutty flavor of browned butter balance the delicate eel.
Ingredients:
* 1 pound skinless, boneless eel fillets
* 1/4 cup all-purpose flour
* 2 tablespoons olive oil
* 2 tablespoons unsalted butter
* 2 tablespoons capers, rinsed and drained
* 1 tablespoon chopped fresh parsley
* Salt and freshly ground black pepper to taste
Instructions:
* Prepare the Eel : Using paper towels, pat the eel fillets dry. Add salt and pepper for seasoning. Shake off extra flour after dredging the fillets in it.
* Cook the Eel : In a big frying pan, heat the olive oil over medium-high heat. The eel fillets should be cooked through and golden brown after 2 to 3 minutes on each side. Remove the eel from the skillet and set aside on a plate.
* Make the Browned Butter : In the same skillet, melt the butter over medium heat. Cook until the butter is deep golden brown and has a nutty aroma, stirring the pan from time to time. It should take 5-7 minutes. Be careful not to let the butter burn.
* Combine and Serve : Cook the browned butter for a further minute after adding the capers and parsley. Season to taste with salt and pepper. Toss to cover the cooked eel with the browned butter sauce after returning it to the skillet. Serve right away, topped with more parsley if you’d like.
Tips:
* If you can’t find skinless, boneless eel fillets, ask your fishmonger to prepare them for you.
* To ensure the eel is cooked through, use a meat thermometer to check the internal temperature. It should reach 145°F (63°C).
* For a more intense flavor, brown the butter in a small saucepan over low heat, stirring constantly, until it reaches a deep amber color.
* Serve this dish with crusty bread to soak up the delicious sauce.
Enjoy your delicious Anguilla con Capperi e Burro Fritto.
Recipe 6: Clams with Garlic and Herbs (Vongole con Aglio e Erbe)
Vongole con Aglio e Erbe, or Clams with Garlic and Herbs, is a classic Italian dish featuring fresh clams cooked with garlic, olive oil, herbs, and often a splash of white wine. The result is a simple yet flavorful seafood dish that’s perfect for a light meal or a summery appetizer.
here is a full recipe for Clams with Garlic and Herbs (Vongole con Aglio e Erbe):
Yields: 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients:
* 1 pound clams, scrubbed
* 4 tablespoons olive oil
* 4 cloves garlic, minced
* 1/2 teaspoon red pepper flakes (optional)
* 1/4 cup dry white wine
* 1/4 cup chopped fresh parsley
* Salt and pepper to taste
Instructions:
* Clean the clams : Scrub the clams under cold running water to remove any sand or grit. Discard any clams that are open and won’t close when tapped.
* Heat the oil : In a large skillet over medium heat, heat the olive oil. Cook the red pepper flakes and garlic for approximately 1 minute, or until fragrant.
* Add the clams : After adding the clams to the skillet, heat them until they open, tossing them occasionally. This ought to take five to seven minutes.
* Add the wine : In the skillet, pour the white wine and heat for about two minutes, or until the liquid has reduced by half.
* Add the parsley : Season to taste with salt and pepper, then stir in the chopped parsley.
* Serve : Serve the clams immediately with crusty bread to soak up the delicious sauce.
Tips:
* If you have any clams that don’t open after cooking, discard them.
* You can add other herbs to the dish, such as oregano, thyme, or basil.
* Serve the clams with your favorite pasta, such as spaghetti or linguine.
Here are some additional tips for making the best Vongole con Aglio e Erbe:
* Choose fresh clams: The most important ingredient for this dish is fresh clams. Look for clams that are tightly closed and free of any cracks or chips in their shells.
* Soak the clams: Before cooking, soak the clams in a bowl of salted water for 30 minutes. This will help them to purge any sand or grit.
* Use a good quality olive oil: The olive oil is the base of the sauce, so use a good quality extra virgin olive oil.
* Don’t overcook the clams: Overcooked clams will be tough and rubbery. Cook them until they just open, then remove them from the heat immediately.
Enjoy your delicious Vongole con Aglio e Erbe
Recipe 7: Fried Anchovies (Acciughe Fritte)
Fried anchovies, or “Acciughe Fritte” in Italian, are a popular Italian appetizer or antipasto. They are typically small, whole anchovies that are battered and deep-fried until golden brown and crispy. The result is a flavorful and addictive snack with a satisfying crunch.
here is a full recipe for Fried Anchovies (Acciughe Fritte)
Ingredients:
* 1 pound fresh anchovies, cleaned and gutted
* 1 cup all-purpose flour
* 2 eggs, beaten
* 1/2 cup cold water
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* Vegetable oil for frying
Instructions:
1. Prepare the Anchovies : Rinse the anchovies under cold water and pat them dry with paper towels.
* Remove the heads and tails if desired.
2. Make the Batter : To get a smooth batter, combine the flour, eggs, water, salt, and pepper in a large basin.
3. Heat the Oil : Pour enough vegetable oil into a skillet or deep fryer to reach a depth of about 2 inches.
* Heat the oil over medium-high heat to 350°F (175°C). You can test the temperature by dropping a small piece of bread into the oil; it should sizzle and turn golden brown quickly.
4. Fry the Anchovies:
* Dip each anchovy into the batter, allowing excess batter to drip off.
* Carefully add the anchovies to the hot oil, a few at a time, being careful not to overcrowd the pan.
* Fry for 2-3 minutes per batch, or until golden brown and crispy.
5. Drain and Serve:
* Remove the fried anchovies from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
* Season with additional salt and pepper to taste.
* Serve with lemon wedges and your favorite dipping sauce, such as marinara sauce or aioli.
Tips and Variations:
* For extra flavor : Add herbs like parsley or oregano to the batter.
* Using frozen anchovies : Thaw frozen anchovies in the refrigerator overnight. Pat them dry with paper towels before proceeding with the recipe.
* Serving suggestions : Fried anchovies are delicious as an appetizer, snack, or part of a larger antipasto platter. They also pair well with salads and pasta dishes.
* Storage : Leftover fried anchovies can be stored in an airtight container at room temperature for up to 24 hours.
Enjoy your homemade Fried Anchovies (Acciughe Fritte)!
Origins and Significance*
The origins of the Italian Feast of the Seven Fishes are unclear, but it’s believed to have started in Southern Italy, particularly in the Campania region. One theory is that the feast was created to commemorate the Vigil of the Birth of Jesus Christ, which is a period of abstinence from meat in the Catholic Church.
*Traditional Dishes*
While there’s no one “right” way to celebrate the Feast of the Seven Fishes, some traditional dishes include:
1. *Baccalà* (dried cod)
2. *Calamari* (fried squid)
3. *Shrimp Scampi* (shrimp with garlic and lemon)
4. *Grilled Eel*
5. *Octopus Salad*
6. *Clams with White Wine and Garlic*
7. *Anchovies with Capers and Olives*
*Modern Twists*
While traditional dishes are still popular, many modern Italian-American households have incorporated their own twists and favorites into the feast. Some examples include:
– *Seafood Risotto*
– *Lobster Fra Diavolo* (lobster with spicy tomato sauce)
– *Grilled Salmon with Lemon and Herbs*
*Conclusion*
The Italian Feast of the Seven Fishes is a beloved Italian-American tradition that celebrates the Christmas season with delicious seafood dishes. Whether you stick to traditional recipes or add your own modern twists, the feast is a wonderful way to gather with family and friends and create lasting memories.
Enjoy your delicious The Italian Feast of the Seven Fishes
You can make also Best chicken parmesan
