Feast of the Seven Fishes

An Italian Christmas Eve

• Bagna Cauda (Hot, Italian Anchovy, Garlic Dip)
• Trance de Pesce alla Griglia- Grilled Fish Steaks
• Simple Seafood Steam-pot
• Shopping List and Party Planner

Bagna Cauda (Hot, Italian Anchovy, Garlic Dip)

Recipe and Picture from sevenfishesblog.com

1 cup of butter (2 sticks)
1⁄2 cup of olive oil
1 tin of good anchovies, cleaned (packed in oil)
4 cloves of garlic, minced

1. Combine ingredients in a blender and blend for a few seconds until combined.
2. In a wok or fondue pot warm the ingredients until they come to a gentle boil. If using a wok, turn the temperature on medium to low to ensure the garlic does not burn.
3. This dip is great served with chunks of good Italian bread, U.S. or Canadian shrimp, chicken, beef, blanched cauliflower, green beans, asparagus, artichokes, peppers, mushrooms and other vegetables. (If raw meat is used, keep it away from the other ingredients.)
4. The meat, seafood, vegetables and bread are placed on wooden shish kabob skewers emerged in the dip and cooked until desired level. This works best for a small crowd, as everyone needs adequate time to cook meat.

Trance de Pesce alla Griglia- Grilled Fish Steaks

You can make this easy, but tasty main course either under the broiler or over an open grill. This simple recipe includes rosemary and parsley, with olive oil and lemon juice. These ingredients keep the fresh moist while enhancing the natural flavor of the fish.

Recipe from bellaonline.com

Picture from rd.com

3 pounds, fish steaks or fillets. Use as low-contaminant seafood as possible, like wild Alaskan salmon, tilapia and halibut.
1⁄2 cup olive oil
1 lemon
1 garlic clove
5 sprigs fresh rosemary (2 tsp dried)
2 Tablespoons chopped, fresh parsley (1⁄2 dried)
Salt to taste
Fresh ground, black pepper to taste

1. Make a battuto by chopping the garlic, rosemary, parsley, salt, and pepper until everything is reduced to a paste.
2. Mix the olive oil and the juice the lemon together in a small bowl.
3. Brush both sides of the fish with the mixture.
4. Sprinkle the fish evenly, on both sides, with the battuto.
5. Place the fish, on a hot grill (or under a broiler).
6. When the first side is browned, turn over carefully.
7. Brush with the oil-lemon mixture, and cook until both sides are browned and the fish begins to flake.

Yield: 12 (1 cup) servings

Simple Seafood Steam-pot

1.5 dozen Clams
1.5 dozen Farmed Blue Mussels
1 dozen Pacific Oysters
3 lemons
1 stick of unsalted butter
Old Bay spice

 

1. Pour 2 to 3 inches of water into a pot deep enough to hold your shellfish.
2. Add all of your shellfish, leaving out those shellfish that have already opened.
3. Squeeze a lemon or a lemon and half into the pot depending on your audience’s taste buds.
4. Add 2 tablespoons of unsalted butter into the pot.
5. Add 2 tablespoons of Old Bay.
6. Turn stove on medium-high to high and cover the pot.
7. Keep an eye on the water level inside the pot. Add water if steam appears to subside.
8. Cook until shellfish have opened.
9. Chop lemons into wedges.
10. Melt butter (clarify for healthiest option).
11. Serve shellfish together with the lemon wedges and melted butter on a platter or put newspaper down on your kitchen table and let the children have a more tactile experience with their meal.
    

Shopping List and Party Planner

Party Planner:

• Prep the Bagna Cauda and the fish steaks
• Begin steaming the shellfish
• Serve the Bagna Cauda and put the steaks on the grill
• Once the shellfish have opened up, remove them from heat
• Serve the steaks

Shopping List

• Seafood
  • 3 pounds, fish steaks or fillets. Use as low-contaminant seafood as possible, like wild Alaskan salmon, tilapia and halibut.
  • 1.5 dozen Clams
  • 1.5 dozen Farmed Blue Mussels
  • 1 dozen Pacific Oysters
  • 1 tin of good anchovies, cleaned (packed in oil)
    
• Produce
  • 4 lemons
    5 garlic cloves
    
• Pantry
  • 1 cup of olive oil
  • 5 sprigs fresh rosemary (2 tsp dried)
  • 2 Tablespoons chopped, fresh parsley (1⁄2 dried)
  • Old Bay spice
    
• Dairy
  • 3 sticks of unsalted butter