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What Fish Dishes are You Cooking for Christmas Eve?

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Here's our list this year:

clams oreganata
fried eel
fried shrimp
shrimp scampi
seafood salad
pasta with fish sauce
stuffed calamari
lobster tails
baccala may be on it as well, not confirmed yet

Jonny
www.SundaySauceNY.com

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  1. We have a small guest list - six people - for Christmas eve dinner, and are keeping it simple. Good, sustainable American Paddlefish caviar is one of the appetizers, and the main course is a whole salmon, roasted, with yogurt sauce and salsa verde. That's it for the fish component of the evening. Your feast sounds amazing. Mangia bene, Jonny!

    1 Reply
    1. re: rcallner

      The salmon with yogurt sauce sounds incredible!

    2. Anti Pasti
      Focaccia with red dipping sauce
      Cabernet Sauvignon
      Spaghetti al Pomodoro e Basilico (Basilico Pasta)
      Pinot Grigio
      Walnut Herb Stuffed Rainbow Trout
      Wild Rice with Cherries and Almonds
      Garlic and dill green beans
      Gewurtztraminer, Riesling, Sauvignon Blanc
      Zuni Gateau Victoire with Raspberry Sauce
      Coffee
      Port

      1. Smoked Salmon Crostini made with Anchovy butter
        Fried Baccala

        Risotto with Shrimp, Lobster and Cognac

        Stuffed Calamari
        Braised Octopus

        Fennel and Arugula Salad with Walnuts and Mandarin Oranges
        Grilled and Marinated Eggplant
        Home Roasted Yellow Peppers with Capers

        2 Replies
        1. re: ambra

          Are you buying the baccala pre-soaked or dry?

          1. re: Jonny Mangia

            Pre-soaked but I usually soak it some more.

        2. For 8 people this year, served buffet style.

          Steamed PEI mussels in white wine, garlic, shallots and butter
          Steamed clams with melted butter
          Buon Natale Dungeness Crab (Cat Cora recipe from TV special)
          Steamed lobster
          Shrimp cocktail with three sauces
          Crispy calamari
          Roll Mops
          Clam strips (for the kids)
          Boiled potatoes and corn on the cob (for some semblance of a lobster boil)

          I am still hoping for some last minute inspiration to come to me so I can make something really unique that will blow my brother-in-law away.

          1. On Christmas Day I'm making sole agrodolce from Bugialli's Foods of Italy. It takes time to make, but the flavors are wonderful. Luckily I'm only cooking for 6.