Feast of the Seven Fishes

Name: How to cook Feast of the Seven Fishes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Jeff Lynch

Feast of the Seven Fishes

Some friends of mine describe themselves as "Pescatarians" since the majority of their protein comes from fish. I found this recipe in the last edition of Cooking Light, before it became Eating Well. I tested the recipe and it's a "beefed up" version of the Tomato Mussel Stew recipe which looks like an Italian Holiday stew.

Ingredient

1/2

# Scallops

1/2

# skinless salmon fillet

1/2 Cup

White Wine

1 Tbsp

Olive oil

1/2 Cup

water

1 Package

Frozen Clams

1 Package

Frozen Mussels in Garlic Sauce

1/2 Tin

Anchovies with oil reserved

Medium Fennel Bulb, roughly diced

4 Tsp

Minced Garlic

1 Tsp

Orange Zest

1 (28 Oz.)

Can San Marzano Tomatoes

1 Tsp

Crushed Red Pepper Flakes

1/2 Package

Frozen, Deveined Medium Shrimp

1/2

Fresh Cod Fillet

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

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