Imagine a table filled with the most incredible seafood feast that will transport you straight to the heart of Italy! The legendary Seven Fishes recipe is not just a meal—it's a centuries-old Christmas Eve tradition that will make your holiday celebration absolutely unforgettable. Prepare to impress your guests with a stunning array of perfectly cooked seafood that combines rich flavors, festive spirit, and culinary artistry in one spectacular dish!
Prep Time: 60 mins
Cook Time: 30 mins
Total Time: 90 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 pound baccala
- 1 pound shrimp
- 1 pound mussels
- 1 pound clams
- 1 pound scallops
- 1 pound cod
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- salt and pepper to taste
Instructions
- Begin by preparing all the seafood. Rinse the baccala (salted cod) under cold water to remove excess salt. Soak it in water for 24 hours, changing the water several times. After soaking, drain and cut into bite-sized pieces.
- For the shrimp, peel and devein them, leaving the tails on for presentation. Rinse under cold water and set aside.
- Clean the mussels and clams under cold running water. Scrub the shells to remove any dirt or debris. Discard any that are open and do not close when tapped.
- Rinse the scallops under cold water and pat them dry with paper towels. Set aside.
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Add the baccala to the pot and cook for about 5 minutes, stirring occasionally to prevent sticking.
- Next, add the shrimp, mussels, and clams to the pot. Stir gently to combine all the seafood.
- Season the mixture with salt and pepper to taste. Cover the pot and cook for about 5-7 minutes, or until the mussels and clams have opened up and the shrimp are pink and opaque.
- Once the shellfish are cooked, gently add the scallops and cook for an additional 3-5 minutes, until they are opaque and cooked through.
- Remove the pot from the heat and stir in the chopped parsley and basil. Adjust seasoning with more salt and pepper if needed.
- Serve the Seven Fishes hot, garnished with additional fresh herbs if desired. This dish can be accompanied by crusty bread for dipping into the flavorful broth.
- Enjoy your festive Christmas Eve Feast with family and friends!
Tips
- Preparation is Key: Start soaking the baccala 24 hours in advance to ensure the perfect texture and remove excess salt.
- Freshness Matters: Always use the freshest seafood possible. Check that mussels and clams are tightly closed before cooking, and discard any that don't close when tapped.
- Timing is Crucial: Add different seafood at different stages to prevent overcooking. Delicate scallops and shrimp need less time than heartier fish like baccala.
- Don't Rush the Garlic: Sauté garlic just until fragrant to avoid burning, which can make the dish bitter.
- Herb Power: Fresh herbs like parsley and basil add brightness and authenticity to the dish. Chop them just before adding to preserve maximum flavor.
- Serve Immediately: This dish is best enjoyed hot, straight from the pot, with crusty bread to soak up the delicious broth.
- Wine Pairing: A crisp white wine like Pinot Grigio or Vermentino complements the seafood beautifully.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 45g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 220mg
