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The Feast of the 7 Fishes in 3 Stunning Dishesthe Feast of The Seven Fishes is a,cherished Italian-A

NOT ANOTHER COOKING SHOW

Updated on Jan 18,2023

The Feast of the 7 Fishes in 3 Stunning Dishes

the Feast of The Seven Fishes is a,cherished Italian-American tradition,that celebrated on Christmas Eve but to,be honest it's not a tradition that I,ever celebrated my family always hosted,Christmas day so Christmas Eve we're,always working but even if we did the,idea of serving seven dishes whether,it's a small party or a large one just,seems like a lot but if you celebrate,the Feast and you don't have a huge,gathering on Christmas Eve or you're not,hosting Christmas day and you want to do,something fun the night before I think,you're really gonna love my Feast of the,seven fishes in three dishes the,simplest the most practical way to,celebrate the Feast of The Seven Fishes,without going crazy I want to say our,sponsor today Maiden but more on them,later for now let's just jump right into,it now first let's pretend it is the eve,of Christmas Eve everything's still open,on Christmas Eve so if you wanted to,shop the day of you certainly can but,the Crowds Are Gonna Be Wild and I like,to avoid the crowds so the day before,Christmas Eve I gotta do two main things,I gotta shop and I gotta start to,prepare our first course the antipasti,course which is going to be a play on,and spicy tuna and crispy rice we're,gonna do a spicy calabrian chili tuna,and salmon on a crispy arancini so after,hitting the market to get everything,else I go to my fish specialist to get,the real Goods The Seven Fishes now why,Seven Fishes on Christmas Eve the whole,origin of The Seven Fishes dates back to,the Roman Catholic tradition of fasting,from meat and animal fat on Christmas,Eve and the wait for the feast on,Christmas Day the tradition came from,Southern Italy where it's known as the,vigil celebrating the wait until,midnight the birth of Jesus and then you,got uh whole bronzino I get it uh scaled,and gutted in Italy however the,celebration exists but the idea of Seven,Fishes doesn't that is something that,was developed in America I'll do eight,of the extra large shrimp possibly from,the seven sacraments maybe it's because,of a lucky number but if you celebrate,it in your family you know it's a big,deal so I'm excited to make it for the,first time I do a half pound of the dry,scallops let's do a thing of mussels,maybe 10 clams a little neck clams yes,no,seven fishes,he knows you know he gets jammed up,every year 97 bucks is the damage which,is not bad for feeding about four or,five people it's about 25 a person in,Seafood now we got the fish secured and,back home we're not gonna cook them,right away we need to take care of them,and store them properly first thing,we're going to do is get the clams and,the mussels in some water just want to,purge them if any of that grit inside,and also clean the exterior of the shell,now mussels usually come in these little,packets so I think there's more than,about 15 in here probably around 30. if,they don't come in the packets I usually,go 15 and muscles 15 clams but I got,about 10 clams because I got this bag,right here and they go and when it comes,to muscles what you got to do is go,through some you'll find they'll be nice,and clean nothing to pull out but others,have a beer and you've got to remove,that beard you just kind of grab it and,pull it out and I'll just do that go,through make sure you remove the beard,of all the muscles if you see one of,these that's open and will not close,when you pinch it that's a sign that's,dead you gotta toss that guy and we'll,get all those out that water should be,filthy so we'll dump it get some fresh,water and get them back into the water,and hit them with some salt and that,salt should open them up and any grit,that's inside should fall to the bottom,of the bowl we'll let those soak while,we handle the rest of the seafood now,the scallops come connected to this like,connective tissue which I believe is the,muscle that open and closes the shell,and it's very tough and chewy and we,need to remove it so you just pull it,off the side of the scallop get them on,some paper towel get them nice and dry,get the shrimp out get those nice and,dry Seafood just needs to be kept nice,and dry that'll keep it fresher longer,and we're going to dry up the bronzino,and we've got our seven fishes ready to,go get everything wrapped in plastic and,on a sheet tray that's lifted up with a,wire rack I'm gonna grind up some ice in,a blender pour that shredded ice right,on top of the wire rack and then I can,place the wrapped bronzino the wrap tuna,right on the ice and I'm going to take a,sheet and place it over the ice then,place the scallops and the shrimp there,cover it and that'll go in the fridge,then we're going to take the mussels and,the clams get them out of that water,they've been soaking in and then put,them in a strainer and then cover them,with some more and then into the fridge,now what I'm going to do here is a,little trick I learned from Chef John,which is how to quickly hear salmon in,about three minutes first we're gonna,need about two and a half cups of cold,

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Feast Of The Seven Fishes Made Easy

Feast Of The Seven Fishes Made Easy

one holiday tradition in many Italian,homes is the Feast of the Seven Fishes,on Christmas Eve Food Network Star,Michael Symon is here with is delicious,and easy to prepare version of the,seafood dinner Michael good to see you,oh good to see you too this is one of my,favorite traditions or as IVA a Sicilian,and Greek mother so we always do the,seven fish growing up and and it's just,a great way to get together as a family,and celebrate exactly the pleasure of,having this meal a few times we like it,it is fantastic first of all explain us,these four seven fishes,well you know a lot of people say it's,the seven sacraments you know there's,all different things some people do 13,fish for the Twelve Apostles and then,Jesus so you know seven do as many as,you want but it's a good rustic piece,it's the last day of fast usually we,would have the big seafood feast go to,midnight mass and then you pursuit when,we get back make first linguine and,clams so I have some garlic sweatin,right here in in some extra virgin olive,oil I'm going to add some middle Neck,clams you just looking for clams that,are close when they're open you know if,they're open before you put them in no,good yeah,for that I'm gonna add a little bit of,chili flake spice it up a little yeah it,just gives it a little bright little,punch and some white wine now you're,adding white wine I mean you don't add,the great white wine you do in service,no oh no you save the really great stuff,for you but a nice drinkable wine,content is good you don't want the box,stuff either all right just a good,drinkable wine cover this up how long,would you and it's gonna take three to,five minutes till the clams open so I,got one going but I can ask it and that,the traditional rule is if it doesn't,open you Natasha if it doesn't open yeah,I like this Creek in here here we go,yeah we got one that's it and pop so no,good okay we're just gonna discard that,one all right now to this in here we,have the chilies the garlic the oil,don't scream so I'm gonna add a little,bit of butter so the Italian secret,chant butter and my pasta we go right,from the water right in good let some of,that pasta water go in there too because,you know it adds a little bit of,thickness and and and body to the sauce,al dente al dente of course how long is,it takes Italy to get it just with the,pasta just leave about four minutes four,or five minutes you'd go on the little,texture extra virgin oil a little bit of,flat-leaf part,and of course it is Italian seafood,pasta so no cheese no cheese no dirty,looks and tightness yeah you Italian,grandmother's will lose their marbles,yeah no you can't do it and then you,just toss this up you bring it all up,you see that beautiful broth on the,bottom the oil the clams come on you,smell that looks fancier somatoform out,of here definitely now again this is,something that I have a little bit more,of the main but I just lay out the food,for the whole dinner I said but you you,want snacky stuff too so a lot of times,a lot of fried things smells different,fish shrimp in this case okay so we just,have some oil about 350 degrees,shrimp Rita Street would you make it,yeah all right so all-purpose flour and,a little bit of cornstarch which makes,it extra crispy action and some salt in,there give it a vit a little world needs,that shrimp are huge they are this is,they called a 16 20 which means there's,16 to a pound okay so this is just you,know get the shrimps shrimps the shrimp,there you go sighs impact the flavor at,all and yeah I mean you could do this,with the rocks limp and they're gonna be,a little sweeter and just had a pop,sighs but I like these size because,they're sweet but they're also they're,substantial people who grab them they,feel like they're getting something,special yeah you know so it is it is the,holiday time but if you know at the end,of the day this kind of meal is a rustic,meal you want it to be a little bit more,on the rustic side you don't have to get,lobster and shrimp and all these,high-end ingredients you know cod a,whole roasted snapper the linguine and,clams baked oysters swordfish mussels,you know so you could do it a little bit,more on the enix we were talking about,this earlier a dish initially this was a,peasant dish yeah you know Italian food,in general is peasant food you know it's,food that you sit around your table with,your family you have a nosh it doesn't,have to be this great big expensive,feast so you know linguine and clams,doesn't cost you a whole lot to put,together how long gonna put this shrimp,it just fill its nice golden brown,look at that I'm gonna put a little bit,of the fresh rosemary it's gonna pop,this the punch right in there cuz it,flavors you oil and looks delicious,and then these come out ready to go and,you know it's not a batter it's just,nice and soft nice and crispy right on,top a little bit of oh man I drop some,of that sea salt a 5-second will show,that only we'll leave it down there a,little bit of sea sa

Feast of the Seven Fishes

Feast of the Seven Fishes

if you lived in Boston Massachusetts the,last place you'd expect to find Mayor,Tom Menino would be here cooking shrimp,except Christmas Eve when he like,millions of Italians all over the world,take time out to celebrate La Vie Julia,one of their favorite Christmas Eve,traditions the Feast of the Seven Fishes,our celebration began with a quick trip,to the mayor's favorite Italian market,to pick up the baccala yeah Holly fell,oh no no Mary yet of course I am you,know good to see you,where's your dad in the back of Michael,ah he's that back with the bus go come,on back a lot Michael um I'm fine then,easily wall see benissimo Graham's here,good to see you I'm your angel off to go,to me how are you busy very busy very,busy this is about time of the year you,know it's never love for people being,this counter and do what we do,oh this is a drive baccala which what I,do I put in water 48 hours before I,start to sound and people they take home,and they still put them in water and,this will be nice and ready for that,yeah beautiful fresh fish but that's not,how it starts out well it's a dry comes,dry some of this buckle uh comes either,from Canada or from other place where,the cold weather is yeah so and we bring,it in every year and it's a big seller,right very sorry for Libya he yes and,this can be done in different ways yeah,you know you can do fry you could do,salad I think we should take a couple,pounds and say compounds where this one,sack okay okay I can wrap it up for you,right now okay now you can take effect,thank you and then once we have it made,you know maybe we'll save you a little,sample how's that I'll appreciate that,so mayor I hope you have some ideas on,how you want this done I do I have very,specific ideas okay my mother used to,make this all the time for sure on,Christmas Eve the best meal - yeah,this,looks a lot different than that doesn't,it once rehydrate look up beautiful you,got to get all the salt off though is,that otherwise a to solid consult be,alright yeah about enough hey if that's,not for me yeah more than up we're gonna,put it with other things there you go,I'm Jane joy bonus after donkey ollie,thank you in your place doesn't it look,tender looks very tender looks very good,I mean the bike allows a traditional,Christmas Eve if you know it says buckle,is a salt cod that you know my mother,used to have 24 hours 48 hours take soak,it and then I Christmas Eve she used to,make a buckle a salad it's just,wonderful,no we're gonna make a salad today mayor,what were you at home as well and you,can see now how that is just a toast,it's easy to flake see we eat it like,that now we could but we're gonna do a,nice salad with it so we're gonna let,that cool down a little bit okay we're,going to use our hands if you're Italian,and you're a cook you've got a uz lemony,Dan's not just a cook to talk too,talkative okay so what we need with this,salad is some celery so I'm going to,have them cut that up just dice it up,and while we're doing that we should,tell people that you know this is for,the la vigilia which is the the feast,that happens on Christmas Eve and in,Italy especially southern Italy you have,the Feast of the Seven Fishes now I have,to tell you I was just in Italy a couple,weeks ago and I was asking some friends,in northern Italy about what they cook,for la vie Julie I said you do the Feast,of the Seven Fishes they all looked at,me like I had horns they really had,never heard of the Feast of the Seven,Fishes,in northern Italy which that kind of,makes sense don't you think yeah I mean,some regions have different conditions,and I came over just growing up as a,little boy and tight back my grandmother,grandfather talking about 7 fishes very,special it was a black fast for the,Roman Catholics and we could eat fish,but,what the Seven Fishes me y7 well mayor,that is a loaded question,you know that's almost a political,question because well the Seven Fishes,could mean a number of things to a,variety of people depending on who you,talk to there's always the last full,week of Advent seven days before,Christmas,that could mean why we have the Feast of,the Seven Fishes,there is also the seven deadly sins,that's another reason why we could have,the Feast of the Seven Fishes,and you have your reason which is the,seven sacraments the seven Sacher,capricious told me that recently that,that's why we have the Seven Fishes on,Christmas Eve when you think about it,most of the immigrants who came to this,country came from southern Italy and,they brought those traditions with them,so obviously they brought a fish culture,with them because if you are from the,south fish is a big part of the diet big,part of the Mediterranean diet and this,would make sense so I think that this,was something that travelled with,immigrants to this country they,embellished it however they wanted to,and it became the fish of the Feast of,the Seven Fishes,so here are our potatoes so I'm going to,put them right in there how you doing

Feast of the Seven Fishes Recipes

Feast of the Seven Fishes Recipes

welcome to my kitchen and today we are,going to make tuna sashimi sicilian,style a delicious combination of shrimp,with red pepper in a beautiful wine,sauce pan-fried filet o cod with con,case tomatoes and we finish with,pan-fried scallops with a sauce made out,of peas and bacon and i'm going to share,with you the story of my father vincenzo,vinnie when he taught me and my brother,how to fish come on come for the recipes,stay for the stories,the feast of the seven fishes at my,house was seven fishes every day my,father preferred fish over meat,so i assumed that,it was like this for everybody but it,wasn't,also my father loved to fish and some of,the coolest things that we used to do,together my mom my dad my brother mario,myself my aunt boliti sometimes uncle,michaela you know my father would rent a,boat from a fisherman will take us out,to the sea so we could fish our own fish,then bring it home and cook it,the recipes i'm about to share with you,in the show are ideal for you at home to,make your own version of the seven,courses of fish that italians like to,serve at christmas but each one of these,recipes is ideal for any dinner you want,to make at home when you don't want to,cook meat you want to do it just fish,the next recipe i'm about to show you is,unique,tuna sashimi sicilian style,this block of tuna is spectacular,look how beautiful the slices are you,can make a mistake cause as thin as you,want but you want to have a little bit,of something to chew on if you make it,too thin it's like having paper,we wipe the board i wash my hands why,i don't know it's automatic i like to,have a clean area around me let's get,the dressing now that would actually,will bring the flavor to this tuna so,the first thing that we're going to use,is capers and here we go with some,capers what i've done with this,particular capers i've taken them out of,the jar and what i've done i've washed,them with water why,a lot of people friends of mine that i,talked to tell me that the capers are,way too salty the reason why they're too,salty is because more often than not,what they taste is not so much the caper,rather is the brine and the brine is,very salty together with the caper we,have a chop this chop is a series of,herbs all fresh herbs do not use dry,herbs for this please don't for any,things you you can but this everything,has to be fresh,we have uh,parsley basil and mint which we chopped,super super fine we're going to add it,now to the mix,this is orange zest that i have zested,earlier which also i have chopped very,very fine so together with that we're,going to add a little bit of orange,juice that we squeeze,now this is part of one part of acid,that i want to give the other part of,acid that i want to give is balsamic,vinegar why balsamic vinegar well,balsamic vinegar has a very strong,flavor and it has a fantastic type of,acidity with the innate bit of sweetness,onto it,now let's go to the other thing which is,a secret but i will tell you what that,is this is the nyxtelino rub with a,couple of shakes just like that that's,all that we need we do not want to,overpower it,then,one more thing that we're going to do is,an addition of sesame oil sesame oil is,not all that famous in sicily even,though now you'll find quite a supply of,it but because of the fact that it,brings a little bit of,flavor that's the original flavor of the,sashimi i like to do it,now at this point i like to put this,instrument away and we're to be,basically mounting the,assembly that will give us the dressing,that we want by adding extra virgin,olive oil one of the things that i want,to do with all the acidity that we have,in there is to also incorporate some air,and what you can see as i'm mixing this,is that it's thickening up all these,flavors are in there look how pretty it,is i absolutely adore it,excellent excellent the last thing that,i like to do is to actually take a taste,fantastic perfect you don't want it too,strong you don't want it too light this,one is absolutely perfect follow the,recipe you cannot make a mistake well,the dressing is right,the sashimi is cutting its perfect,pieces let me show you how to play them,i remember the first time i had sushi i,didn't know what to make of it and the,first bite that i had it was just,amazing,the sashimi with the tuna and this,particular quality of tuna look how,pretty it is,with each bite that you will take this,is going to totally melt in your mouth,the orange the capers the complementary,connection that all these flavors have,into putting together this wonderful,tapestry this tapestry that will forever,be with you and every time you think of,a tuna sashimi you go ah sashimi like,nick stelino makes it and he's from,sicily and that's the beauty of it,how old you are i don't know but i'll,tell you one thing no matter how much,you age you can always learn something,beautiful and this to me is one of the,most beautiful lessons i've ever learned,in this,dear friends,is that you make tuna sashimi,s

Seven Fishes Seafood Salad - Rossella's Cooking with Nonna

Seven Fishes Seafood Salad - Rossella's Cooking with Nonna

you,Joe everyone I'm rissalah Rocco and,welcome to the cooking with nomina,Christmas special I brought a really,special guest all the way from Sicily to,join me today say hello to Nana do,sattva say hello everybody hi everyone,hello everybody i'm giuseppe kochi Ola,I'm from the island of Sicily prevent,reduce reduces salary no provincial,Saragosa and tell everybody what we're,gonna make today I'm so excited today,we're making the Seven Fishes for salad,since it's the Christmas holiday I have,a little bit of things to kind of show,you it's got to do with religion yeah,non non drew sapa has figured out a,really really special way of cooking all,of her seafood for a 7 fishes seafood,salad and it she's got some really neat,tricks and i'm really excited to show,them to you and at first we're going to,talk a little bit about steve would tell,why is it so special for you to do,seafood salad for christmas eve because,for the longest time for the Christmas,holiday the family says Suzie Josephine,which means a Josefa you're going to,make the fish salad,so this is why I enjoy to make it,because everyone else enjoys it the way,it comes out so I do enjoy making it and,its initial she always has a lot of,people over for Christmas Eve she had to,figure out a way to cut down all the,steps and make them easier and less,time-consuming because a lot of people,are intimidated about making a seafood,salad like this because there are you,have to clean and prepare all different,kinds of fishes in our case seven we,have seven and you don't want to spend,too much time doing that because,obviously you want to make other food so,known as yourself is going to show you,her secret way she's never shown anybody,before,just today it's very special and we're,gonna start out with our seven fishes I,want to show you guys the Seven Fishes,first so you guys have an idea of what,we're going to be doing what do we have,today okay we have scallops,Popo is you say the English but somebody,so I ashram calamari,scungilli scungilli and mussels and come,on baccala it sometimes it was soaked in,water of course yeah yeah so you can't,have a Christmas seafood recipe without,some baccala and in Yemen very important,and we're going to start out by steaming,each of our fishes separately but in the,same special broth that Nona is going to,prepare we're going to steam all the,fishes actually except for the muscles,so the muscles we're going to start out,seaming them in a separate pan and we're,going to show you that right now,you went through so we're gonna yeah,I'll turn the heat on you get the,mussels do you want to do the talk and,what yeah I don't,good do it don't be shy she's a little,shy this one,don't bother be a little bit of wine in,the pan a little bit of white wine okay,okay sorry we're going to just kind of,let her warm up with your Minnis and we,have our muscles all cleaned and ready,to go and with our muscles you pointed,this out earlier if some of them are,open Nonna says to run them under cold,water correcting us because they're,going to close up and if they don't,close up throw them away and if when you,even cook them they have not opened who,discard them yeah you don't want those,okay just put me home yeah absolutely,please okay so we want to open our,muscles because we want to extract the,fruit of the muscles and we also want,the juice of the muscles and we're not,going to throw that away we gotta save,that and that's gonna go back into our,salad,now we're going to cover this and we're,going to wait a few minutes this is all,going to start firing up and you'll be,able to see when they all start to open,and as soon as they all open shut your,heat off immediately and we'll come,right back when they're open and we'll,show you how to extract them and save,the juice give it a little shake while,they cook so this way they kind of open,up a little bit faster now you could see,that the muscles they're boiling the,steaming,they're opening up so now you shut the,heat off okay that's right and we're,done with the muscles okay so now that,we have our muscles nice and open and,steamed we are going to start removing,the fruits of the muscles from the,shells so I'm just going to take this,out for all our shells and then I have,this other bowl this is for our juice,and we'll show you how to do that in a,moment and we're going to put all of our,fruits of the muscles inside and you,could either it Nona said you could take,two shells and scrape it apart or you,could just pull them out with your hands,okay so what are we going to do next now,we're going to strain the broth okay so,a little trick for straining the broth,you can use a cheesecloth you have,cheese cloth we're going to use a coffee,filter and you're a big fan of these,right yes and just to be extra safe I'm,going to put a strainer under it and I'm,gonna pour okay and that will filter out,all the grit or the sand or what can you,hold the the strainer apart please I'm,going to pick this up so we're g

7 Seafood Dishes Fit For A Feast

7 Seafood Dishes Fit For A Feast

hello this is chef john from food,wishes.com with,drunken mussels that's right i like my,shellfish like i like my sellers and,this is one of the easiest shellfish,recipes ever and once you have your,ingredients together this thing takes,about 10 minutes start to finish so,here's how you do it the first and most,important ingredient of course is the,mussels these are from prince edward,island you'll see them in the seafood,case it'll say p-e-i they should be,incredibly fresh they need to be,scrubbed really well and rinsed off and,if you see any of those little beards,attached pull it off mine really didn't,have any mine were pretty clean and as,far as portioning i usually go with like,about a pound of mussels per person all,right so our muscles are set onto the,rest of the ingredients so i'm going to,need you to mince up some garlic you can,use regular garlic but you know what i,found some green garlic in the market,and i decided to use that so just like,using green onions i'm pretty much going,to use the white and light parts and i'm,going to mince it up nice and fine and,again don't feel bad if you don't find,green garlic regular garlic works,extraordinarily well and is incredibly,delicious so don't even worry about it,okay this is one of those recipes it's,super easy but you need to get all your,ingredients prepped ahead of time which,is called of course mise en place okay,so our garlic's ready we're going gonna,set that aside next we're gonna do some,italian parsley and you know my method,for this you hold the stems you hold,your knife a sharp knife at a 45 degree,angle and you just shave off all the,leaves so easy do not pick parsley,leaves off the stems takes too long all,right and once we've done that we just,give it a chop not too fine all right,something like that and other than a,little bit of lemon zest and red pepper,flakes that's about it all right so,we're gonna head over to the stove where,you need a stock pot like this with a,tight fitting lid all right very very,important so make sure you have that,before you even think of starting this,recipe we're going to throw in a chunk,of butter i'm going to put that on,medium heat and once it melts we're,going to add our garlic we're going to,give that about a 30 second sizzle after,which i'm going to add my red pepper,flakes i like this a little bit spicy,but you know i like most things a little,bit spicy so i'm going to add a big,pinch of those give that about 15,seconds in the butter,at that point i'm going to add my lemon,zest i used a zester to get those nice,thin strands you could also grate it on,the microplane you've seen us do both,many times so the lemon zest goes in you,give that about 30 seconds and then,quickly pour in your wine,okay the wine stops the cooking we do,not want to burn or brown the garlic so,that whole process of sauteing the,garlic the pepper and the lemon zest,only took about a minute once the wine's,in i gave it a few turns of freshly,ground black pepper you generally don't,need salt the mussels have enough,natural salts so be careful when,seasoning and at that point our drunken,muscle broth is ready we're going to,place on the lid we're going to turn the,heat to high and we're going to bring,this to a boil as soon as it boils,you're going to quickly throw in your,mussels don't throw any of the ice in if,you had them sitting in water or,something like that you want to drain it,you just want the muscles you're going,to quickly place the lid back on and by,the way i'm so glad i wore a shirt for,this video generally i cook topless all,right so the lid's on we're going to,give the pot the old shake a shaker and,let it sit there undisturbed for exactly,one minute after one minute remove the,lid take a spoon and give it a quick,stir just like that couple turns place,the lid back on and wait two minutes,after which you should be getting close,you're going to see lots of the shells,opening in fact back right you can,actually see it opening so cool at that,point we're going to dump in our italian,parsley give it another stir put the lid,back on and as soon as those shells are,open you're done it might take another,minute it might take another two minutes,it could take possibly one and a half,minutes or three minutes the point is,who knows go by sight when it looks like,they're all open you're done all right,the shell should be open like that the,muscles should still be huge and plump,and gorgeous and not shriveled in,pathetic right the only way to screw,this recipe up is to keep boiling these,after they open and of course if there's,a couple that don't open that's not so,unusual just throw those away and deal,with the good ones okay to serve you're,going to want to transfer those into a,big wide bowl,of course you're going to ladle over,copious amounts of that amazing drunken,muscle broth i highly suggest you serve,it with some lemon and some grilled,bread of course if you're having grill,problems i feel bad for your son but you,c

Italian Christmas Feast of Seven Fishes, Randazzo's Seafood, Little Italy Bronx NY / Arthur Avenue

Italian Christmas Feast of Seven Fishes, Randazzo's Seafood, Little Italy Bronx NY / Arthur Avenue

you,Razia,who else you have our train will make a,little picture we have this wonderful,lady we came to get some pitch today,what's your name flower let's see you're,allowed Ural our eyes you're gonna get,some fish we are gonna get something,Kochi quoi here we are,- wonderful seafood market of the,Brogdon Arthur I mean here we go - today,we're gonna go through trouble tainted,or Gaddis and some fresh fish for a,beautiful support piece where all these,places most wonderful seafood and fish,you can find anyway I'll come all the,way to West from Westchester just for,this but then we got Frank right how,long have been coming here at least 20,years maybe more,and probably more I would say probably,more and ever since I've been here this,part of United States this has been my,seafood market of choice once a week,twice a week yeah many years they're,gonna plan to make a little camping tent,in the back just for me,okay these are some yells and copy Tony,we have here which are a staple for,Christmas Eve dinner one of the Seven,Fishes that the most Italians have to,have for Christmas Eve dinner this one,here is the copy Tony it's a little,tastier than the regular eel but eels,are very very tasty they have very few,bones and most people fry them some,people roast them in the oven,some people fry them and then pickle,them you put them in a little vinegar or,a garlic hot sauce hot pepper and they,could stay a long time like that but um,this is the only time of the year that,we have the eels and copy Tony and we,may have some until a little bit after,New Year at the New Year's but this is,pretty much it and most people wait till,the last few days to buy the eels,because they want to buy them alive they,want to buy them alive and keep them,alive and once they're clean even if you,cook them that night you'll see them,wiggling around in the frying pan as,you're frying them because the nerves in,the eel are very very they last a long,time I guess but it's actually a very,very good type of fish and baccala is,also a staple the Baka lightest of moose,eally baccala comes from canada and it,has to be soaked for about about three,days and then people either fry it or,they make a salad or they make it in the,oven with potatoes and onions a tomato,it's excellent that way too,those are two unusual fish that most,Italians like to have for Christmas Eve,in addition to shrimp,and filet,Simon and calamari is congeal eetu but,these two of you know something a little,different,saluté,you

The Scottos’ Feast Of The Seven Fishes Makes A Real Italian Christmas Eve Dinner | TODAY

The Scottos’ Feast Of The Seven Fishes Makes A Real Italian Christmas Eve Dinner | TODAY

in a few days you'll be gathering around,the dinner table with friends and family,to share an incredible meal and if,there's one family that knows how to,whip up a fabulous feast its the,Prescotts got it right here in New York,they are sharing their Feast of the,Seven Fishes now this is usually eating,you guys on New Year's Eve right point,of the night of 757 is a very,significant business it's a number of,perfection in the Bible and seven,sacraments right and they believe that,God was created earth in seven days so,it's a very special number and the whole,point of the fish is to kind of cleanse,the body and to get ready for the big,meat day on Christmas Day so even though,this is like an Abu Danza of fish we're,starting with baked clams oreganata,panko salt pepper garlic clams and,oregano so I've started and butter I'm,sorry,oregano lemon juice lemon zest garlic as,that'sa got a lien hurt you and then we,put our panko bread crumbs in here so,Boca miss Kathy Lee would you just mix,that around,I'll let me just move so now part so we,have to open the clams first we got to,soak them in water okay 20 minutes it,spits out the sand okay and then we have,to scrub the shells so it's very,time-consuming,so now to open the shells the best thing,to do is to heat them just for like one,or two minutes he's somehow okay and,then you just stick the knife in 20,darest it and you pop it and then you,just turn this around with stem yeah and,then your clam is ready to go so now,this butter mixture yeah I put in the,Raider I made it nice little chunk yes,and I'm gonna put it on my clam I'm,gonna add some more pink oh yeah and,then this goes in the oven 450 about 10,minutes okay and my assistant will show,you why is that it bakes evenly and the,juices let's talk a little bit more we,did talk about depeche a cow power sow,is a Sardinian bread that we make it,fresco by Scotto that paper right it's,store buy this it's not a problem but,but you but we make it a fresco so I'm,starting with all your seafood clams,mussels red snapper shrimp we've all put,this in here I've started this already,I'm gonna add this with a little white,wine,we're gonna let that deglaze or burn off,for a couple of minutes,what's that a little seafood stock okay,salt and pepper and then you would let,that cook down for about 10 or 15,minutes and then we would add the tomato,sauce like cherry whole tomatoes you buy,it it's not a problem yeah we do it at,fresco this this the chef does a tomato,paste first and then here's these fresh,tomatoes yes,so it's really cool and pretty it's,gonna go for about 15 or 20 minutes okay,on the side I cooked regular or,Sardinian couscous what yeah so we toast,this off I just want to try them all,right so we got all that done we're,gonna add it to this ball okay with them,we're gonna add on the bread to this,which is unbelievable to get my chef,Angelo dishwater I'm Carl chef Angelo,thought of this idea it's just terrific,right on the bowl on the bowl and then,you cook it like that you're gonna seal,it to this and we're gonna just close,this up I'll take that your assistants,coming yes here we go look how beautiful,18 minutes later this is what it looks,like what happens open tom / food and,there's more you guys hello today fans,thanks for checking out our youtube,channel subscribe by clicking that,button down there and click on any of,the videos over here to watch the latest,interviews show highlights and digital,exclusives