One week later… and I’m finally done editing our Christmas Eve dinner…
The Feast of the Seven Fishes
1st Course:
Shrimp Cocktail
Crap Dip
Prosciutto-Wrapped Scallops
2nd Course:
Grilled Seafood Salad
3rd Course:
White Seafood Brodetto
4th Course:
Shrimp Scampi with linguine
5th Course:
The Best Baked Salmon
Air Fried Cod
6th Course:
Lemon Ricotta Granita
7th Course:
Chocolate Chip Cannolis
A lot of love and time went into making and putting this feast together. Thank you to all who helped! It was a fun family time!
Here is a link to a few of the recipes we did and some history on the feast!
https://www.foodnetwork.com/recipes/articles/feast-of-the-seven-fishes
We hope you enjoy a glimpse into our Italian-American experience – The Feast of the Seven Fishes.
#sevenfishes #Italian #tradition #food #feast #family #christmas #christmaseve #love #gathering #buonnatale #feastofthesevenfishes #fish #seafood #shrimp #salmon #swordfish #calamari #clams #cod #lemonricotta #cannolis
Music: Happy Santa
Musician: Grand Project
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Music: Magical Fairy Tale
Musician: SoundGalleryBy
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Music: Joyful Snowman
Musician: Grand Project
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Music: Happy Santa
Musician: Grand Project
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Music: Jingle Bells(Hip Hop)
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Music: Joyful Christmas
Musician: SergePavkinMusic
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Music: Christmas Waltz
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Cream cheese into the food processor along with the mayonnaise getting started on the crab dip okay Lexi is going to help in the kitchen you’re going to help me we have the Deon mustard and then we also going to put some lemon juice in this along with the
Cream cheese what else do we have in here and the Mayo and time to blend Stacy is mixing the olive oil the cream cheese the mayonnaise the desan mustards lemon juice anything else we need to put it doesn’t give an amount of CER salt but I’m going to say
Like about a half a teaspoon have some salt and pepper and then eventually the crab so you put in the ches right and now we are mixing that up all together with all the other ingredients and of course the main event is the crab it’s crab D so this is uh
Drained and this is picked over and personally picked over by Stacy she’s gone through this and so now it’s time to empty the crab meat oh that looks so good into here give you a nice look at mixing all of this together and this is how we’re going to get our crab
Dip so we have the crab dip it’s all mixed up and this is a cold crab dip actually so now we can just empty everything into our left or not our leftover what am I trying to say our Tupperware and uh we can actually just
Store it in the fridge while we cook the rest of the meal what’s next on the agenda we got six more fishes more and you know it’s The Seven Fishes but we are including some crustations and we we are including a shellfish under water SE bugs okay so this is our lemon ricot
Granita and we actually prepped this a couple days ago so Stacy what is in this it’s just a simple syrup water and sugar uh boiled to dissolve the sugar and then we added 2/3 cup of fresh lemon juice and then we put it in the freezer
Covered for a couple hours to get slushy stirred it around a bit and then about every 30 minutes after that for a couple hours we just used a Fork kind of doing this to scrape it up so that it didn’t turn into a solid slab and um that was yesterday and now
We’re just making sure that it stays fluffy because later we will serve this toward the end of our Feast we will serve this with a little bit of ricot mixed with I think a little sugar and perhaps something else a a small pinch of salt okay that’s it so yeah so this
Is going to be a palette cleanser before the finale the finale even it real okay so we are making the pruto wrapped scallops and we have the sundried tomatoes and so we already kind of prepped the uh no wait that was the other thing I just have the sundried tomatoes
Ready to go in the food processor we also need to get some olives and some fresh basil all of that goes in we are making pruto wrapped scallops so I think I can put the whole olives in and we’re going to prep this all and then you have
To serve that immediately hey Bailey continuing with the pruto WRA scallops we have the sundried tomatoes we have about 10 olives in here pits have been removed we’re going to add this into the food processor we’re also going to add some chopped basil in a m
Moment get this all out of here adding in the basil and then we shall blend till it’s finally chopped getting all the stuff putting olive oil in here all right putting in the food processor and so next we’re going to prep the dressing for the seafood salad it’s the grilled
Seafood salad yesterday we prepped the scallops and we prepped the calamari and put the dressing on it and now we’re making a little extra dressing for the actual seafood salad so we put some olive oil in it we’re putting the cloves of garlic in it letting it heat up a
Little bit stirring all that we have all of our herbs over there some margom some thyme and some parsley all chopped up in here but first we have to let the garlic simmer just a little bit more heat up in the bowl and then we’re going to add some
Lemon juice I believe right y 1/4 cup 1/4 cup of some lemon juice and get this uh dressing go time to put the herbs in and we stir all of this and we wait to put the lemon juice in we have to let it cool first and then we put the lemon
Juice in and again this is the dressing for the grilled seafood salad another part of a grilled seafood salad taking two carrots and we’re going to uh cut them we’re going to peel them into some Thin long slices part of the salad and then a yellow bell pepper as
Well we are going to be cutting That Into Thin strips and again this all goes with our gred seafood salad so cutting the thin carrot strips for the salad and then we’re going to also do the yellow bell pepper and then I think we’re pretty much done with the
Prep for this because yes uh we’re not going to do the last part of all of this with the canini uh and everything until we get into the end and we put it all together making preparations for the the White Seafood bretto and we are going to be cutting
The garlic cloves right now and then also we are going to start cutting the onion and getting this all prepped because this one takes a little bit longer to cook and this is our third course this is San Tom Rotella I’m my garbage helping with the protto then
Again this includes the clams the shrimp the calamari all of this that’s all going to be put into a pot I’m going to be crying soon with the onion we have the crushed red pepper and the garlic next up working on prepping for the fifth course
We are going to do some pan fried cod but we might actually put it in the air fryer but for this right now getting some of the dry ingredients together we’re going to be getting the allpurpose flour the cracker meal fish fried meal that we get some cayenne pepper and some
Of the kosher salt as well mixing that all up and then we’re going to put it on the plate prep the plate put it aside for later when we’re ready to kind of dip in some of the Cod All right so we’ve mixed the flour and we mixed uh
The fish fry and also the cayenne pepper kind of just going to put this all together on a plate and set this plate aside for later so then we can dip the Cod into the mixture all right still working on the fifth course we are also
Going to have along with the Cod the best big salmon that is going to be one of our fishes for the Feast of The Seven Fishes so right now we’re just going to get some of the dry ingredients mixed together for prep once again we’ll work
On the salmon later when it’s time for the fifth course so we’re putting all the dry ingredients for the best baked salmon in here we have the brown sugar the papika the garlic powder cayenne pepper one teaspoon of koser salt and now we’re doing a generous amount of
Some freshly ground black pepper we’re going to mix this all into a small bowl and then place it aside for later for the best of salmon the second part of the mixture for the best big salmon includes some of the panko crumbs so we’re going to use
Some of the seasoned bread crumbs for that and we’re going to hold off on the butter for right now uh because we’ll add that in later when we’re ready to put it all in together with the salmon so it’s just going to be basically right
Now a little bit of some kosher salt and some fresh ground pepper that we’re doing and also the panko crumbs and we’re going to put this aside as well and again this goes with our fifth course of the Feast of The Seven Fishes for the best fig in continuing on the
Futo WRA scallops here are the scallops we have the Futo that we are folding lengthwise and we’re going to wrap the scalps in them and then we also have the sauce I don’t know if we want to call it sauce but it’s more like the the paste
That we made earlier in the container that we will be putting on it to season it so we have put a little salt and pepper on each side am might supposed to be looking at you too sure we put a little salt and pepper on each side of the
Scallops and now we’re going to take the scallop and lather it In the kind of paste that we made earlier yeah that’s the best way we’ve laid out the p d here on the board hold this you can lather get those hands in there get those hands in there so we have the pruto wrap scallops now we’re also going to put the arugula
In this dish two cups of arugula and here is some aged many times over bomic from Italy straight from pasano yes this is going to be good we going to get ready to put these in the oven and now it’s time to put the Puro
Wrap scallop in the oven we go oven is at 350 go ahead and put this on the first shelf here and put for 15 minutes and then continue prepping the rest of the salad portion all right pruta WRA scallop sizzling they look good do look all right first course it is time
For the first course of the Feast of The Seven Fishes we have our crab dip here we also have our shrimp cocktail and we have our pruto wrapped scallops along a bed of arugula and balsamic okay so we are finishing up the grilled seafood salad which is our second course since
We already have our first course out on the table Stacey want to talk about the redico what we’re doing so we have these Rico leaves which will be like little cups for the salad that we’re assembling now that has some white beans um yellow pepper carrots and there will be some
Arugula in there and we made this dressing earlier that goes over it and then we have grilled Seafood that Mike grilled for us yesterday afternoon um that’s part of it as well and it’s the calamari and scallops the scallops and we have the finished product of the
Grilled seafood salad and first in line of course is the one and only Thomas Rotella let’s see if I can take this out of here for you now it’s time time to start the third course the White Seafood bretto and we have our flour for the dredging this is our sword fish that
We’re going to start with and Stacy is currently cutting it into 1 and 1/2 in cubes or something like or something like that and we’ll season with a little bit of some salt and then we’ll start dredging this in the flour and then we will continue still working on the White
Seafood breto so we have the swordfish not all the way cooked but lightly golden brown we have now put in what we have in there the onions the garlic some uh cayenne pepper or is it the crushed red pepper it’s the red pepper FL it’s the red pepper flakes
That we have in there mixing all this up and again this is going to be a pot of layered Seafood that we are going to be working with all right still working on the White Seafood Oo we have the clams at the bottom we have the shrimp layered
And then now we have the calamari rings being put on top we’re also going to put the tentacles on on there still holding out stored fish be the last thing on top that cooks pretty quickly so we will layer this topping it off with some more of the calamari and the tentacles
Here and now the swordfish on top we will cover and we will let it cook for about 5 6 minutes until the clams have opened up and we are finished with our third course the White Seafood bretto pourn it in clams squid swordfish shrimp all of it
The update recap so far Puro wrap scallops shrim cocktail crab come around here there’s the veriko this is the grilled seafood salad served cold and then we have the white Seafood retto prepping for our fourth course which is the pasta dish we have chosen a classic shrimp
Scampy yes it is what do we got going on a Sizzle there is an olive oil some butter salt garlic little red pepper and garlic waiting for this wait for this water to boil and for the shrimp and put it in the shrimp adding a little white charday
White chard white have the shrimp in there this is for the scampy still waiting on the you have any Sherry on the water to boil yeah we have sherry can I have that okay so now we’re working on the best bake salmon this is for our fifth course as the father
Continues on the shrimp Scamp be and we have Little Helpers in the kitchen hi Freya hi sweet girl all right the best bake salmon lighing the baking adding some melted butter that is going to go along with some of the Panko and the parsley the kosher salt and the black
Pepper again course five the best baked salmon all right so now we’re putting the Deon on the salmon salmon is skinside down and after that we’re going to press the brown sugar mixture all over the salmon and then top it with the bread crumbs mixture I’m ready for the
Brown sugar brown sugar mixture is on the salmon and now we will go ahead and put the breadcrumb mixture a top of the sand all right we still have our fifth course and for the second fish for our fifth course we are going to do instead
Of pan fried cod we decided to put the Cod into the air fryer so that’s going to be a fun time uh and basically we’re going to be dipping this in the flour and also the cracker meal that we’ve already prepared and then putting it into the air fryer over here so Stacey’s
Preparing it all right so pan fried cod but again doing the air fryer Cod and this is for our fifth course stace’s putting the Cod into the mixture here and then we are going to be battered dredging we’re going to be dredging the cod in this mixture dredging the
Cod dredging the Cod and then we’ll put in the air fryer this will be part of our fifth course here’s the salmon the best baked salmon again this is part of course fry and now we have our air fryer Cod also part of the fifth course all right here it is some’s put
Away there you Go Val here on course six of the Beast of The Seven Fishes and we are doing the lemon ricotta ganita we actually prepped this part of it two days ago and Stacy is working on Stacey which one are you working on I’m working on the rot cheese
That goes on top of the lemon ice so we’re just going to scoop a little of this into the bowl we’re going to serve it nicely and then she’s going to be putting that right on top it’s kind of like an Italian ice and that is course six we
Have one more coming and here we are final then they also can so have you done this before yes this is my Rolling He
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