The Ultimate Feast of the Seven Fishes Recipe: Your Complete Christmas Eve Guide

Welcome to the magical tradition of the Feast of the Seven Fishes Recipe! This cherished Italian-American Christmas Eve dinner brings families together for a memorable seafood celebration. This guide helps you navigate the preparation of this intricate yet rewarding meal. Get ready to create a spectacular holiday feast for your loved ones.

Why You’ll Love This Feast of the Seven Fishes Recipe

This Feast of the Seven Fishes Recipe offers many reasons to become your new holiday tradition.

• It honors a rich Italian heritage, connecting you to generations of festive celebrations.
• You will create an impressive holiday meal that truly wows your family and guests.
• The customizable seafood options allow you to tailor the dishes to your favorite tastes.
• You will create lasting memories around a beautifully prepared and delicious spread.
• Even beginners can master this feast with our clear, step-by-step instructions.

Ingredients

Crafting an authentic Feast of the Seven Fishes Recipe requires a thoughtful selection of fresh and pantry ingredients. This guide outlines everything you need for a truly unforgettable Christmas Eve spread.

For Marinated Sardines & Cannellini Bean Puree:

• 12 canned sardines, marinated
• 1 can (15 oz) cannellini beans, rinsed
• 2 garlic cloves, minced
• 2 tbsp fresh lemon juice
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh parsley, chopped
• 1 baguette, sliced and toasted for crostini
• Balsamic glaze, for drizzling

For Tuna Croquettes:

• 2 cans (5 oz each) tuna in oil, drained
• 2 cups cooked and mashed potatoes
• 1 large egg
• ½ cup Panko breadcrumbs, plus more for coating
• 2 tbsp fresh dill, chopped
• 1 tsp lemon zest
• Vegetable oil, for frying

For Clams & Spicy Italian Sausage:

• 2 lbs littleneck clams, scrubbed
• 8 oz spicy Italian sausage, casing removed
• 3 garlic cloves, minced
• ½ cup dry white wine
• 1 can (15 oz) crushed tomatoes
• ½ tsp red pepper flakes, or to taste
• ¼ cup fresh basil, chopped

For Shrimp Fra Diavolo:

• 1 lb shrimp, peeled and deveined
• 1 can (28 oz) San Marzano tomatoes, crushed
• 4 garlic cloves, sliced
• 3 tbsp olive oil
• ½ cup white wine
• 1 tsp red pepper flakes, or to taste
• 1 tbsp fresh oregano, chopped

For Stuffed Squid Marinara:

• 1 lb squid, cleaned (bodies and tentacles separated)
• 1 cup breadcrumbs
• ¼ cup grated Parmesan cheese (optional, omit for strict tradition)
• 3 garlic cloves, minced
• ¼ cup fresh parsley, chopped
• 2 cups prepared tomato sauce
• ½ cup white wine

For Baccala in Tomato Sauce with Polenta:

• 1 lb salt cod (baccala), rehydrated (soak 2-3 days, changing water)
• 1 can (28 oz) crushed tomatoes
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 tbsp capers, drained
• ¼ cup black olives, pitted and halved
• ½ cup white wine
• 4 cups prepared creamy polenta

For Sautéed Sole with Olive Tapenade:

• 8 sole fillets, fresh
• ½ cup Kalamata olives, pitted
• 2 anchovy fillets (optional, for intense flavor)
• 1 tbsp capers, drained
• 1 garlic clove
• 2 tbsp fresh parsley
• 2 tbsp fresh lemon juice
• ¼ cup extra virgin olive oil

Pantry Staples:

• Salt and black pepper, to taste
• Olive oil, for cooking
• Vegetable broth, as needed

Notes & Substitutions

Feel free to customize your seafood selection based on availability and preference. Consider using fresh cod or haddock instead of baccala if soaking isn’t feasible. For dietary needs, use gluten-free breadcrumbs in the croquettes and stuffing. Always choose high-quality olive oil and fresh herbs for the best flavor.

Equipment

Preparing this grand feast requires a few essential kitchen tools. Gather your large skillets and pots for simmering and sautéing. You will need baking sheets for croquettes and a food processor for tapenade. Make sure to have mixing bowls, a sharp knife, and a reliable cutting board ready. Smaller saucepans are perfect for individual sauces.

Instructions

Creating a memorable Feast of the Seven Fishes Recipe involves strategic planning and execution. Follow these steps for an organized and delicious Christmas Eve dinner.

Advance Prep (1-2 Days Before)

Begin by preparing several components in advance to reduce day-of stress.

• Rehydrate Baccala: Start soaking your salt cod in cold water at least two days before. Change the water every 8-12 hours to properly desalt it.
• Cannellini Bean Puree: Blend cannellini beans with garlic, lemon juice, and olive oil until smooth. Refrigerate this puree in an airtight container.
• Tuna Croquettes: Mix tuna, mashed potatoes, egg, dill, lemon zest, and breadcrumbs. Form into small patties, coat with extra breadcrumbs, and refrigerate.
• Squid Stuffing: Combine breadcrumbs, Parmesan, garlic, and parsley. Stuff the cleaned squid bodies with this mixture and secure with toothpicks. Store covered in the refrigerator.
• Olive Tapenade: Process Kalamata olives, capers, garlic, anchovies (if using), parsley, and lemon juice with olive oil until coarsely chopped. Refrigerate.
• Toast Crostini: Slice your baguette thinly. Drizzle with olive oil and toast until golden and crisp. Store in an airtight container.

Day-Of Prep & Cooking

On the day of the feast, coordinate your cooking for simultaneous serving.

• Set up Stations: Organize all ingredients for each dish. This streamlines the cooking process.
• Cook Polenta: Prepare the creamy polenta according to package directions, keeping it warm just before serving.
• Bake Croquettes: Preheat oven to 375°F (190°C). Arrange the prepared tuna croquettes on a baking sheet. Bake for 15-20 minutes until golden and crispy.
• Clams & Sausage: In a large pot, brown the crumbled spicy Italian sausage. Add minced garlic, then clams and white wine. Cover and cook until clams open. Stir in crushed tomatoes and basil.
• Shrimp Fra Diavolo: Heat olive oil in a skillet. Sauté sliced garlic until fragrant. Add red pepper flakes, crushed San Marzano tomatoes, and white wine. Simmer for 10 minutes, then add shrimp. Cook until pink and opaque, just a few minutes. Finish with fresh oregano.
• Stuffed Squid: Gently simmer the stuffed squid bodies in tomato sauce with white wine. Cook for 20-25 minutes until tender.
• Baccala Dish: In a saucepan, sauté diced onion and minced garlic. Add rehydrated baccala, crushed tomatoes, capers, black olives, and white wine. Simmer gently for 20-25 minutes. Serve over warm polenta.
• Sauté Sole: Lightly flour sole fillets. Heat olive oil in a skillet over medium-high heat. Pan-sear the sole for 2-3 minutes per side until golden brown and cooked through.
• Assemble Feast: Arrange all the delicious seafood dishes on a large table. Present the marinated sardines with cannellini bean puree and crostini. Drizzle balsamic glaze over the sardines. Garnish each dish with fresh herbs or lemon wedges for a beautiful display.

Pro Tips & Troubleshooting

Mastering your Feast of the Seven Fishes Recipe can be simple with these smart tips.

• Batch Cooking: Maximize efficiency by tackling similar prep tasks at once. Chop all garlic or herbs together.
• Ingredient Quality: Always prioritize fresh, high-quality seafood for the best flavor and texture. Visit a trusted fishmonger.
• Flavor Balance: Ensure your dishes offer a variety of tastes. Balance richness with acidity, and spice with freshness.
• Timing is Key: Plan your cooking schedule so all dishes finish around the same time. Start with dishes that hold heat well.
• Prevent Overcooking: Seafood cooks quickly. Remove it from heat as soon as it is done to maintain tenderness.

Serving, Storage & Variations

Presenting your Feast of the Seven Fishes Recipe beautifully is part of the joy.

Serving Suggestions:

• Present each dish individually on platters or serve family-style for a communal experience.
• Always have plenty of crusty Italian bread and lemon wedges available for guests.
• Offer fresh parsley or basil as garnishes to brighten each plate.

Wine Pairings for the Feast:

• Sparkling Wine (Prosecco): Pairs wonderfully with lighter dishes like sardines and tuna croquettes.
• Orange Wine (Verdicchio): Complements richer seafood like clams and shrimp beautifully.
• Light-bodied Red (Sangiovese/Chianti): A surprising but excellent choice for squid and baccala.
• Full-bodied White (Chardonnay): Perfect for the sautéed sole with its creamy texture.

Storage Instructions:

• Refrigerate any leftover seafood dishes in separate airtight containers for 1-2 days.
• Some dishes, like baccala in sauce, can be frozen for up to one month.
• Reheat seafood gently on the stovetop or in the oven to prevent drying it out.

Feast Variations:

• Simplified Feast: Choose 3-4 of your favorite seafood dishes for a less daunting but still delicious meal.
• Seafood Stew: Make one large, flavorful Cioppino or Zuppa di Pesce instead of many separate dishes. This incorporates multiple types of fish into one pot.
• Regional Focus: Explore specific regional Italian seafood dishes, such as Sicilian or Venetian specialties.
• Non-Traditional Menu: Embrace diverse seafood traditions by offering alternatives like sushi, poke bowls, or a grand caviar platter.

Nutrition Information

Please note that nutritional information for this Feast of the Seven Fishes Recipe is an estimate and can vary based on exact ingredients and portion sizes. Seafood generally provides excellent sources of lean protein, omega-3 fatty acids, and essential vitamins and minerals.

Research highlights that omega-3 fatty acids found in fish and shellfish can improve heart health and provide other significant benefits.

Nutrient	Per Serving (Estimate)
Calories	850-1000
Protein	70-85g
Total Fat	45-60g
Saturated Fat	8-12g
Cholesterol	200-250mg
Sodium	1200-1500mg
Carbohydrates	40-50g
Fiber	5-7g
Sugars	8-12g

FAQ

What is the origin of the Feast of the Seven Fishes Recipe?
This beloved Italian-American tradition celebrates Christmas Eve with a meatless meal, often tracing back to Catholic fasting practices.

The historical origins of the Feast of the Seven Fishes tradition can be traced back to southern Italy.

It honors the vigil before Christmas Day, focusing on fish and seafood.

Do I have to serve exactly seven types of fish?
While seven is traditional, representing the seven sacraments or virtues, you can serve anywhere from three to thirteen dishes. The number is less important than the family gathering and enjoying delicious seafood.

Can I prepare any of these dishes in advance?
Yes, many components can be prepped ahead of time. This includes rehydrating baccala, making bean puree, shaping croquettes, and preparing tapenade, greatly simplifying day-of cooking.

What kind of wine should I serve with the Feast?
A variety of wines pair well, from crisp sparkling Prosecco to light-bodied white wines like Pinot Grigio or Vermentino. Consider an orange wine or even a light red for heartier seafood dishes.

How can I make the Feast of the Seven Fishes more modern?
You can modernize the feast by simplifying the number of dishes or by incorporating global flavors. Try grilling seafood, making a large seafood stew, or adding Asian-inspired seafood appetizers.

Conclusion

Embracing this Feast of the Seven Fishes Recipe invites warmth, tradition, and incredible flavors into your home this Christmas Eve. This guide empowers you to create a magnificent spread that respects Italian heritage and delights every palate. We hope you feel confident to embark on this culinary journey and make it a cherished family memory. Share your triumphant feast photos with us and tell us your favorite dish!