Feast Of The Seven Fishes Recipes
FEAST OF THE SEVEN FISHES PIE
A velvety fish pie, filled with chunks of seafood in a delicate sauce, is classic cold-weather comfort food in the British Isles. This seafood pie is fancier than most. It's got a buttery puff pastry topping that turns golden and crunchy as it bakes. And it's brimming with seven varieties of fish, including scallops and shrimp, to make it festive enough to serve for a blowout Christmas Eve meal, like the Italian-American celebration Feast of the Seven Fishes. That said, if you'd rather keep things simpler, using just two or three kinds of fish still results in a stunning pie. Alaskan wild pollock, a mild, flaky fish that's becoming more and more available in seafood markets, is a lovely and sustainable choice, as is Pacific cod.
Provided by Melissa Clark
Categories pies and tarts, main course
Time 1h50m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Butter a shallow 1 1/2-quart baking dish or casserole. Melt 2 tablespoons butter in a large skillet over medium-high heat, then stir in leeks and 1 teaspoon salt, and cook until soft, stirring frequently, 5 to 7 minutes. Stir in garlic and anchovies and cook 1 minute, until the anchovies dissolve. Add wine and bring to a boil, then let simmer until the wine evaporates almost completely. Remove from heat and scrape into a heatproof bowl.
- In the same skillet, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook until pale golden, 1 to 3 minutes. Slowly whisk in chicken stock and clam juice, and bring to a simmer, whisking constantly. Simmer for 1 to 3 minutes until very thick (it will thin out as it bakes), then remove from heat.
- Pat the fish cubes, shrimp and scallops dry. Stir them into the sauce along with the sautéed leeks, peas, tarragon, parsley, capers and remaining 1 teaspoon salt. Spoon mixture into prepared dish.
- Chill uncovered, for at least 1 hour, and up to overnight.
- Before baking, heat oven to 425 degrees. In a small bowl, whisk together egg with 1 teaspoon water. On a lightly floured surface, unroll pastry dough. Roll it 1/8-inch thick. Use a fish cutter or paring knife to cut out a fish from the center of dough. (Alternatively, you can cut circles from the dough and overlap them on top of the pie to look like fish scales).
- Place pastry on top of pie and trim edges, but don't seal them (sealing impinges on the puffing). Brush egg wash all over pastry.
- Place pie on a rimmed baking sheet and bake until crust is golden, 30 to 40 minutes. Remove from oven and let cool for 5 to 10 minutes before serving. If you like, spoon the sour cream into a shallow dish, top it with the trout roe and serve it on the side for guests to add to the pie. Or spoon the caviar into the fish cutout on top of the pie and serve sour cream on the side.
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53 ITALIAN SEAFOOD RECIPES FOR THE FEAST OF THE SEVEN FISHES
From epicurious.com
- Clam Toasts with Pancetta. Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this flavorful clam toast. It's a favorite in our test kitchen, so you may want to make sure to prepare an extra-large batch.
- Cioppino Seafood Stew With Gremolata Toasts. Feel free to pack all seven of your required fishes into this classic San Francisco seafood stew. It's a great recipe for entertaining, given that you make the tomato base one day ahead.
- Crab Toast with Lemon Aioli. Start the evening with these lemony crab toasts—just don't be surprised if they disappear a little more quickly than you expected.
- Marinated Anchovies With Bread and Butter. For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies with a touch of vinegar, a few peperoncini, and a sprinkling of lemon zest.
- Squid, Lemon, and Zucchini Blossom Fritto Misto. You probably can't get squash blossoms this time of year, but the same method can be applied to thinly sliced fennel, squash, or green onions.
- Fried Squid with Aioli. How does this squid remain so shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.
- Slow-Roasted Salmon with Fennel, Citrus, and Chiles. This elegant salmon dish is perfect for your Italian Christmas dinner—just slide it into a low oven for 40 minutes and it’s tender, luscious, and ready to serve.
- Anchovy Pasta With Garlic Breadcrumbs. Cook breadcrumbs—mixed with bright lemon zest and fresh garlic—until toasted and crunchy and then try not to inhale them before garnishing this spicy anchovy pasta.
- Salmon Nduja With Pickled Currants. Spicy nduja is traditionally made with pork, but because salmon is a fatty fish, it works well, too. This makes a sophisticated holiday starter that's well balanced thanks to a topping of tangy pickled currants.
- Rock Shrimp Pasta with Spicy Tomato Sauce. This is one of our easiest Feast of the Seven Fishes recipes. All you have to do is add already-peeled shrimp to a tomato sauce spiked with fennel and chiles.
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