SEVEN-FISHES STEW – TRADITIONAL ITALIAN/CATHOLIC CHRISTMAS EVE DISH – December 24 – Christmas Eve

Serves 4

Ingredients

  • 2 tablespoons olive oil
  • ¼ yellow onion, diced
  • 1 celery stalk, diced
  • 1 teaspoon salt
  • 32 ounces of seafood stock
  • ½ pound clams, scrubbed and cleaned
  • ½ pounds mussels, scrubbed and beards removed
  • ½ pound of red snapper fillet, skinless and cut into 1-inch pieces
  • ¼ pound monkfish fillet, skinless and cut into 2-inch pieces
  • ¼ pound squid, cleaned and cut crosswise into ¼-½-inch rings
  • ¼ pound scallops, rinsed and side-muscle removed, if attached
  • ½ pound shrimp,  peeled and deveined and tails removed
  • 2 green onions, cut into ¼ inch pieces

Instructions

  1. In a large stock pot over medium heat add the olive oil, onion, celery, and salt.  Cook until the onion is translucent, about 5-7 minutes.  
  2. Add the seafood stock and clams.  Reduce the heat to low and cover.  Cook for 2 minutes then add the mussels, simmer until they start to open, about 2-3 minutes.
  3. Add the snapper and monkfish and simmer until they are opaque, about 2 minutes.
  4. Add the squid, scallops, and shrimp.  Cook for 2 minutes.
  5. Remove any clams or mussels that didn’t open
  6. Using a slotted spoon remove the seafood to the serving bowl.
  7. Pour the remaining liquid through a colander lined with cheesecloth. Add the remaining liquid to the serving bowl.
  8. Serve and top with the green onions

#recipe, #NationalFoodOfTheDay, #SevenFishesStew, #ChristmasEve, #glutenFree, #MainCourseRecipe

Tomorrow is Christmas Day and we will be celebrating the 12 Days Of Christmas.  Partridge in a Pear Tree – Braised Beef With Pears.  Ingredients needed are listed below.

  • 1 tablespoon flour
  • 2 tablespoons salt
  • 1 tablespoon pepper
  • 2 tablespoons plus 1 tablespoon olive oil
  • 2 pounds boneless chuck or rump roast, cut into 1 inch cubes
  • ½  medium yellow onion, diced
  • 1 celery stalk, chopped
  • 1 inch of ginger, peeled and diced
  • 2 cloves garlic, minced
  • 2 cups red wine
  • 2 cups beef stalk
  • 1 ounce unsweetened baking chocolate, chopped
  • 2 pears, cut into 4 wedges and seeds removed
  • 2 bay leaves
 

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