Seven Fishes

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   Is it too soon to start doing holiday meal planning? I think not. Halloween is just around the corner. Then, before you can say Jack O’Lantern, it will be Thanksgiving. Next thing you know it will be Christmas, with the various New Years hard on its heels.

I like to fantasize about special holiday meals, using the traditions of other countries. Many times I’ll never actually make them, for various reasons. Often it’s because there are just the two of us, and how much can you eat, after all?

This year I’ve been giving a lot of thought to the Italian feast of seven fishes.  Traditionally, on Christmas Eve, a meal is served after church that has, in addition to other tasties, seven fish or seafood dishes. 

That’s a lot of food. And a lot of prep- and cooking time. So it’s not going to happen, unless I get hired to cater such a meal. But, after a lot of thought, and sifting back and forth through recipes, I’ve winnowed down my list to just seven (there are probably ten times that number I could have included. 

Below is my dream seven-fishes feast.  I’d be curious how the rest of you would compose such a service.

Keep in mind, because this is a fantasy meal, I felt no compunction about non-Italian dishes. My criteria were strictly “do I like this?” and “do I like this better than other possibilities.” I also wanted to explore various seafood tastes and textures, but each of my choices had to work with all the others. 

You can see why it took a while. 

So, in no particular order, here are my choices:

1. Moqueca (Brzillian fish stew)
2. Coconut shrimp.
3. Scallops with braised lentils.
4. Octopus with olives and wine.
5. Seafood lollipops with peach gastrique.
6. Swordfish and smoked eggplant puree.
7. Noisettes of trout with caramelized red onions and sweet potato puree.

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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Topic: Seven Fishes Posted: 10 October 2015 at 07:47
	Is it too soon to start doing holiday meal planning? I think not. Halloween is just around the corner. Then, before you can say Jack O’Lantern, it will be Thanksgiving. Next thing you know it will be Christmas, with the various New Years hard on its heels. I like to fantasize about special holiday meals, using the traditions of other countries. Many times I’ll never actually make them, for various reasons. Often it’s because there are just the two of us, and how much can you eat, after all? This year I’ve been giving a lot of thought to the Italian feast of seven fishes. Traditionally, on Christmas Eve, a meal is served after church that has, in addition to other tasties, seven fish or seafood dishes. That’s a lot of food. And a lot of prep- and cooking time. So it’s not going to happen, unless I get hired to cater such a meal. But, after a lot of thought, and sifting back and forth through recipes, I’ve winnowed down my list to just seven (there are probably ten times that number I could have included. Below is my dream seven-fishes feast. I’d be curious how the rest of you would compose such a service. Keep in mind, because this is a fantasy meal, I felt no compunction about non-Italian dishes. My criteria were strictly “do I like this?” and “do I like this better than other possibilities.” I also wanted to explore various seafood tastes and textures, but each of my choices had to work with all the others. You can see why it took a while. So, in no particular order, here are my choices: 1. Moqueca (Brzillian fish stew) 2. Coconut shrimp. 3. Scallops with braised lentils. 4. Octopus with olives and wine. 5. Seafood lollipops with peach gastrique. 6. Swordfish and smoked eggplant puree. 7. Noisettes of trout with caramelized red onions and sweet potato puree.
	But we hae meat and we can eat And sae the Lord be thanket

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 11 October 2015 at 02:19
	It's never too early to begin planning a holiday feast Brook...and you've chosen one of my favorites. The feast of the seven fishes is very popular here in new England due to the high percentage of Italian -Americans. Most folks seem to think that it's an awful lot of food for one evening, but I'm not sure they realize that this particular feast was served after a traditional 24 hours of fasting while waiting for the birth of baby Jesus. I guess if I had free reign and an unlimited budget this is the way I'd go: Greek sardine salad served in lettuce wraps Sausage-stuffed calimari Pasta aglio y olio with anchovies sauteed sole with olive tapenade whole roasted sea bass with fennel and onions Lobster Fra Diavolo Shrimp Scampi
	Go ahead...play with your food!

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 11 October 2015 at 07:44
	To hell with my menu, Dave. I'm coming to your house for Christmas! A great line up. Could you post the Greek sardine salad recipe?
	But we hae meat and we can eat And sae the Lord be thanket

Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 12 October 2015 at 02:05
	Sure thing Brook....I believe this is an old Martha Stewart version. I like to serve it in bibb lettuce cups. Sardine Salad 2 Tbsp extra-virgin olive oil 1 tsp grated lemon zest Juice of 1 lemon 1 tsp Dijon mustard 1 Tbsp rinsed capers 2 Tbsp chopped fresh parsley 1 Tbsp chopped fresh tarragon 2 finely diced stalks celery Two 4.4-oz cans olive-oil-packed (drained) sardines Coarse salt and freshly ground black pepper Lettuce, for serving Combine oil, lemon zest and juice, mustard, capers, parsley, tarragon, and celery in a bowl. Gently fold in sardines and season with salt and pepper. Serve on lettuce.
	Go ahead...play with your food!

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 12 October 2015 at 05:23
	Thanks, Dave. Sounds real good, something I'll be trying real soon.
	But we hae meat and we can eat And sae the Lord be thanket

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 07 May 2017 at 07:18
	WOW !! What amazing suggestions Brook and Dave .. Would love to have the recipes for: 1) The Whole Roasted Sea Bass with fennel - Dave .. or the Link .. 2) The Seafood Lollipop Appetiser - Brook .. or the Link .. Thank you Gentlemen .. NOW MY 7 EVENINGS .. 1) As a palate opener, I would do a Fresh Sea Bream Carpaccio .. 2) Fresh Oysters on the half shell .. 3) A Taramasalata with Grey Mullet .. 4) A Classic Saint Malo French, Blue Brittany Lobster served with a simple French Butter Sauce on the side .. 5) Italian Carnaroli Rice: Half Portion set in mold, of Risotto with Red Prawns .. 6) Peruvian Ceviche with Fresh Sea Scallops .. 7) I would close with Scottish Highland Salmon ( fresh whole fish ) prepared into Nigriri and Red Tuna Nigriri .. Wines paired for each ..
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 09 May 2017 at 06:37
	Actually, Margi, I'd already posted the lollipop recipe some time back. You can find it at: http://www.foodsoftheworld.activeboards.net/seafood-sausage-variations_topic2844.html They're rather complex to make. But the results are well worth the effort.
	But we hae meat and we can eat And sae the Lord be thanket

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 23 June 2019 at 09:12
	Thank you Brook. It slipped my mind to check the post. Highly innovative idea .. Have a lovely summer.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.