If you grew up in an Italian-American family, feast of the seven fishes was no doubt part of your Christmas Eve tradition. No one is exactly sure where the number came from — some say seven represents the sacraments, but other families will prepare 10 for the stations of the cross or 13 for Jesus and the apostles. The tradition of eating fish on Christmas Eve stems from the practice of fasting, but it’s turned into quite the extravagant spread in most households.
Whether you’re Italian or not, feast of the seven fishes is a delicious holiday meal that everyone should experience at least once. We’ve gathered recipes from our favorite chefs around the country so you can prepare this celebratory dinner for your friends and family this holiday season.
Halibut Collar Hot Pot
(By chef Sean Telo of 21 Greenpoint)
Ingredients for broth:
- 2 lbs fish bones (Telo likes fluke racks but you can use whatever you like)
- 1 gallon water
- 2 sweet white onions, large dice
- 1 head of celery, large dice
- 4 long hot peppers, torn into large pieces
- 6 wild bay leaves
- 1 sheet sugar kelp or kombu
- White distilled vinegar
Ingredients for hot pot:
- 1 halibut collar, cleaned and cut in half with a hatchet
- 1 small bunch of tatsoi, torn
- 1 rib yokatana (Asian greens)
- 2 small diced radishes
- 2 small diced hakueri turnips
- Place all the ingredients for the broth into a stock pot and bring to a very low simmer. The trick is to never boil or even simmer to hot because you want the broth to go low and slow for about three hours.
- Strain the broth once it tastes delicious. Season with white distilled vinegar and salt.
- Grill the skin side of the halibut collar until well charred, then transfer into a cast iron pot with the radishes, yokatana, and tatsoi.
- Add enough broth to touch the bottom of the collar but not submerge it. Simmer until all ingredients are cooked through, and serve.
(By chef Aaron Sanchez of Johnny Sanchez; Terrazas de los Andes Wines Brand Ambassador; makes 30 two-ounce tasting portions)
- 3 lbs peeled shrimp
- 3 habanero chiles, grilled or roasted
- 16 ounce can coconut milk
- 4 limes
- 4 oranges
- 1 bay leaf
- 1 tsp coriander seeds
- 3 tbsp salt
- 8 cups water
- Extra virgin olive oil
- Fresh lime juice
- Chives, chopped
- Cilantro, chopped
- .5 cup rice wine vinegar
- .5 cup pickled onion
- In a sauce pot, combine the water, salt, bay leaf, coriander seeds, two of the oranges, and two of the squeezed limes; bring to a boil.
- In a bowl or container set up an ice bath with ice, water and the remaining two squeezed limes and oranges
- Add the shrimp to the boiling water and let cook for about 2 minutes. Transfer the shrimp to the ice bath and let cool. Dice.
- In a blender, combine the grilled or roasted habanero chiles, rice vinegar, can of coconut milk, and juice of one lime. Purée until smooth. Pour just about a cup of this mixture over the diced shrimp; add about 2 tablespoons of evoo and juice of one lime. Add some of the chopped cilantro and sea salt to taste.
- Mix well and serve in a bowl garnished with pickled onions, chive and cilantro. Pairs best with Terrazas de los Andes Reserva Torrontés.
Saffron Grilled Octopus Salad
(By chef Mario Alcocer of Visconti Ristorante & Bar)
“I like this dish because it involves more work than just putting a mix of lettuce on the table,” Chef Alcocer said. “On special occasions, especially once every year, it’s my belief to put your best effort forward by being adventurous and enjoying dishes that would make the feast of the seven fishes a special day to remember.”
Ingredients for grilled octopus:
- 1 4-pound whole octopus
- 3 bay leaves
- 1 white onion, cut in quarters)
- 4 garlic cloves roughly smashed
- 15 saffron threads
Ingredients for salad:
- 3 bunches kale, chopped into bite-size pieces
- 1 large head fennel, shaved with a mandolin or thinly sliced
- .5 red onion, sliced and resting in ice water
- .5 lb Brussels sprouts, shaved
- .25 lb pancetta, cut and cooked until crispy
Ingredients for vinaigrette:
- 4 cups orange juice
- 1 oz Dijon mustard
- 2 oz lemon juice
- 8 oz extra virgin olive oil
- .5 oz chili flakes
- Large pinch of dried oregano
- In a large pot, place octopus, white onion, garlic, bay leaves tomato juice and saffron. Add salt and pepper to taste. Add enough water to cover the octopus and cook on low heat. Simmer for 45 minutes to an hour. Let the octopus cool then cut it into large pieces that would stay on the grill.
- To make the vinaigrette, place orange, lemon juice and mustard into a blender. At a low speed, start pouring in olive oil to create an emulsification. Add water if needed. Season with oregano and chili flakes.
- Preheat the grill. Toss octopus with salt and olive oil. Place the octopus on the grill and sear on both sides. Let cool. Cut and toss with some of the vinaigrette and let it marinate for 10 to 15 minutes.
- Toss lettuce, red onions and Brussels sprouts with vinaigrette and place on a large platter. Toss the octopus, fennel and pancetta with the remaining vinaigrette and place on top of the salad, making sure the octopus is evenly distributed. Serve.
Black Cod Livornese with Clams, Potato Gratin, and Caviar
(By chef Rodney Murillo of Davio’s; serves four)
Ingredients for black cod:
- Four 7 oz pieces black cod
- 12 clams
- Salt to taste
- Olive oil
Ingredients for livornese sauce:
- 1 pint olive oil
- 1 pint shaved garlic
- 2 shallots
- 2 quarts chopped San Marzano tomatoes
- 1 quart white wine
- 1 cup lemon juice
- 2 quarts clam stock
- Bunch of rosemary
- Salt and pepper to taste
Ingredients for potato gratin:
- 15 yukon gold potatoes, thinly sliced
- 1 quart heavy cream
- 2 cups Parmesan cheese, grated (separated)
- Salt and pepper to taste
- Pan sear the cod on high heat, skin side down, for 30 seconds; flip and sear for another 30 seconds.
- Add clams to the pan. Cook in 400 degree Fahrenheit oven for 5 minutes. If the clams haven’t opened yet, remove the fish from the pan and let it rest. Continue to cook the clams until they open.
- In saucepan, sweat the olive oil, shaved garlic, and shallots. Add tomatoes. Add white wine and reduce. Add lemon juice and reduce. Add clam stock and reduce. Add rosemary, salt, and pepper, and let simmer for five minutes.
- In a bowl, mix together potatoes, cream, 1 cup parmesan, salt, and pepper. In a buttered baking dish, layer potato mixture and additional parmesan cheese until you have multiple layers. Bake covered with foil at 375 degrees Fahrenheit for 45 min. Take foil off and bake for another 15 minutes until golden brown on top and center is soft when pricked with a toothpick.
- Plate cod, clams, Livornese, and potato gratin. Garnish with flying fish caviar.
Sardines with Winter Radish and Preserved Lemon
(By chef Michael Kaphan of Farmer & the Fish; serves six)
Ingredients for vinaigrette:
- 75 grams preserved lemon
- 9 grams Italian parsley
- 10 grams fresh thyme leaves
- 1 small garlic clove
- 10 grams capers
- 1 cup extra virgin olive oil
- .5 cup fresh squeezed lemon juice
- 12 sardines, rinsed and gutted
- 2 tbsp extra virgin olive oil
- 2 lemons, thinly sliced
- Assorted radishes (daikon, watermelon, black, breakfast or red), sliced thin on a mandolin
- For the vinaigrette, combine all ingredients in a blender and puree for one minute.
- Arrange the sliced radishes on six plates. Place sliced lemon on a pan and place one sardine atop each slice.
- Lightly drizzle with olive oil and broil for 1-2 minutes. Flip sardines and return to broiler until skin begins to change color and belly bones start to show.
- Place two sardines on each plate prepped with radish and drizzle with preserved lemon vinaigrette. Serve.
Article originally published on December 19, 2016.