Recipe of Homemade Feast of the Seven Fishes

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Before you jump to Feast of the Seven Fishes recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Have To Be A Chore.

Choosing to eat healthily has great benefits and is becoming a more popular way of life. The overall economy is impacted by the number of individuals who are suffering from health problems such as hypertension, which is directly associated with poor eating habits. Although we're constantly being counseled to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. In all probability, most people think that it takes a great deal of work to eat healthily and that they will need to drastically change their way of life. Contrary to that information, people can alter their eating habits for the better by making a few modest changes.

These types of changes are possible with all types of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil is a monounsaturated fat which can help to reduce bad cholesterol. It also provides vitamin E which is beneficial for your skin, among other things. It could be that you already feel that you eat fruit and veggies but it can be worthwhile considering how fresh these are depending on where you get these. Organic foods are an excellent option and will reduce any possible exposure to harmful chemicals. If you can find a good local supplier of fresh fruit and veggies, you can also eat foods that have not lost their nutrients due to storage or not being harvested at the right time.

As you can see, it's easy to begin integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let's go back to feast of the seven fishes recipe. To make feast of the seven fishes you only need 15 ingredients and 3 steps. Here is how you do that.

The ingredients needed to cook Feast of the Seven Fishes:

1. You need 1/2 of # Scallops.
2. Prepare 1/2 of # skinless salmon fillet.
3. Take 1/2 Cup of White Wine.
4. Use 1 Tbsp of Olive oil.
5. Get 1/2 Cup of water.
6. Provide 1 Package of Frozen Clams.
7. Take 1 Package of Frozen Mussels in Garlic Sauce.
8. Prepare 1/2 Tin of Anchovies with oil reserved.
9. Prepare 1 of Medium Fennel Bulb, roughly diced.
10. Use 4 Tsp of Minced Garlic.
11. Get 1 Tsp of Orange Zest.
12. Use 1 (28 Oz.) of Can San Marzano Tomatoes.
13. Prepare 1 Tsp of Crushed Red Pepper Flakes.
14. Prepare 1/2 Package of Frozen, Deveined Medium Shrimp.
15. Take 1/2 of Fresh Cod Fillet.

Steps to make Feast of the Seven Fishes:

1. Let scallops, salmon and fish come to room temp. Heat oil in a large Dutch oven over medium high. Add scallops; cook 2 minutes a side, remove from the pan and keep warm. Cook peeled shrimp 2 minutes a side. Rough dice the fennel, and dice the fish fillets into 1/2 inch cubes..
2. Add wine, 1/2 Cup water, to pan. Cook the frozen clams, and frozen mussels per the package directions in boiling water. Add reserved oil from the anchovy can to the pan with the anchovies and cook a couple minutes to disolve. Cook the diced fennel about 5 minutes. Add the cooked clams and mussels to the pan. Add garlic and orange zest. Cook about a minute. Add San Marzano tomatoes, with crushed red pepper, and break them up with a spoon..
3. Reduce heat to medium low and simmer uncovered for 12 - 15 minutes. Nestle diced fish, scallops, and shrimp in the pot. Cook another 8 minutes until the fish cubes are opaque. Serve in bowls with torn brioche rolls to soak up the tomato-based broth..

While only those in southern Italy and Sicily celebrate Christmas Eve with a feast of seven fishes, there are other Italian traditions that have ties to the Feast of Seven Fishes. Another thing you need to know is that there is no traditional set of seven fishes to be used for this particular occasion. To make it fit for the Feast of the Seven Fishes, however, you have to add some seafood, of course. What fish should be included and how they should be prepared can vary. We spoke with Lauren Fougere, sous chef at New.

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