Feast of the Seven Fishes Recipes/Ideas
- angelo04 Dec 21, 2006 02:31 PM
I am doing a semi traditional feast of the seven fishes for Christmas Eve. For the pasta course I am going to make Lobster, Shrimp, and Calamari in some type of Red sauce over pasta. First time we’re hosting this, I’ve eaten variations of this a million times but how to make it good. Any basic recipes out there? Cook the seafood and then throw them in the sauce last minute or just cook them in the sauce the whole time? Any recipes and/or tips would be appreciated
Hey compare! The only thing you cook beforehand is the lobster. What you need:
2 pounds lobster
1/3 cup olive oil
1 cup finely chopped onion
1 tablespoon marjoram
1 tsp basil
1 2-ounce can anchovy fillets, drained, rinsed under cold water and chopped
1/2 cup chopped fresh parsley
5 garlic cloves, minced
1 (or two, to taste) tablesp Cholula hot sauce (or green Tabasco)
2 cups dry white wine
2 cups bottled clam juice
2 cups canned crushed tomatoes with puree
1/2 pound cleaned squid, bodies cut into rings, and yes use those tentacles, too
1 pound uncooked large shrimp, peeled, deveined
Get your lobster meat out (tomalley too)of the body, crack the claws and split the tails and put it in a bowl for a second. Heat olive oil in large pot over til it's hot, but not smoking. Add chopped onion, marjoram and basil. Sauté 2 minutes. Add anchovies, parsley, garlic and hot sauce; sauté 2 minutes. Add lobster parts and body pieces and tomalley and white wine. Reduce heat; simmer 3 minutes. Add stock and tomatoes. Increase heat and boil 5 minutes. Add calamari and shrimp cooking til they are opaque, stirring often, about 4 minutes. Ladle cioppino into bowls and serve with a ton of bread on the side for mopping.
Fra Diablo is a quick, "3 minute" sauce (that's how it was described to me when I got this recipe) (it takes a little longer than that though). I usually make it every Christmas Eve, since you can put all seven fishes in there if you want, although this year I'm experimenting with Lobster Pot Pie instead.
Here's what I do:
Lobster tails, cut in half, and claws, cracked
dozen sea scallops
8 small clams
calamari, cut tubes and tentacles
crushed tomatoes, strained, small can
little tomato paste
hot red pepper flakes to taste
slug of white wine or champagne
4 cloves of garlic
fresh parsley and basil
salt and white pepper to taste
spoonful of lobster base if you can get
Steam the shellfish to get them started, but not open
Saute garlic, then add tomato and wine, spices and herbs.
Bring to a rolling simmer and add lobster base. When the clams etc seem almost ready to open, throw all seafood in sauce and simmer till they open and shrimp is done.
Sorry if that's discombulated, but it really is a pretty quick process. Actaully very similar to above recipe but we call it Fra Diablo instead of Cioppino.
I really appreciate all your suggestions. We make sauce with Anchovies and pitted cracked green sicilian olives that is real good, so the anchioves in the ciopino sounds like a good idea. I like to cook some I'm going merge these recipes tomy familys taste. Will let you know how it comes out. Thanks
The above suggestions are great. But I always associate 4-minute calamari with lighter, summer dishes. In winter, and especially on Christmas Eve, I always do a 'slow' calamari, which is anywhere from 35-45 minutes in a large stock pot of marinara. (With calamari, the rule is either 4 minutes or 40 minutes, and nowhere in between.) The slower sauce comes out thicker and full of fishy flavor. But I agree with above posts: I would pre-cook the lobster. Add the calamari to your marinara, let it go for a good 35 mins. Start testing it. As soon as it's close to done, add the steamed lobster, some of the lobster juices from steaming, and the raw shrimp and bring it all together for the last 3-5 minutes before serving. Great. Now I'm hungry.
a great "secret" ingredient for any red seafood sauce is anchovy paste. you can't taste anchovies, but it imparts a deep, almost smoky fish taste, especially when combined with tomato paste, sooked together with olive oil and garlic for a few minutes on medium heat, as a base for tomatoes and red wine.
Thanks for the tips. Anchovies are soooo under rated. I love them, to the disgust of most I even love them plain on on crusty semolina italian bread dipped in oil and vinegar. Trust me it's real good. That said, I will definetley add some to my marina base.