Feast of seven fishes - brainstorm needed.

E

evan

Well-known member
As usual, we are having friends over for New Years Eve, and I'm cooking.

We have done this for the last 14 years and I have cooked so many different things, but last years "seven meats, seven vegetables and seven sauces" was a huge hit. As in HUGE!

So I'm thin king, this year I'll try to make seven fish dishes, a little like the Italian Christmas dinner Feast of seven fishes.

Though last years dinner was a stretch for me, I think it's much harder to figure out a seven fish dinner. Do I serve all seven at the same time with pasta and vegetables on the side, or do I serve it as a seven course dinner? Since it's New years Eve, i'm leaning towards the latter.

I have googled the topic and it seems like most seven fishes-dinners are made of solid foods, but I'm thinking salmon mousse on bread, fish soup, scallops, shrimp coctail, baccala, fish cakes, and maybe some baked cod? And not necessarily in this order.

Or maybe I need more shell fish? I'm not sure I can get my hands on octopus, but crab and lobster would be available.

What do you think?

 
I've had a 14 course chestnut dinner and found it fun because it was served as courses. Fish, I

think, would lend itself more to courses even, than chestnuts did, although platters of 7 different fish dishes could easily be served all at once.

I agree with your thoughts. You could find some squid and stuff them with feta, a fish pie served with a salad that has some fish in it (tuna, salmon, shrimp); that's 2 courses right there. One of my favourite pastas is smoked salmon, feta, dill, peas, capers. A coulibiac made with some fish, probably salmon. Jamaican fish tea, love the baccalau idea, fish soup could perhaps be thin enough that people would not get overloaded on it, simply stuff mushrooms with oysters as an appetizer with the baccalau,

Hey you don't have much time. Get yourself going!!!

My favourite fish soup:

Provencal Fish Soup with Saffron Rouille Gourmet | March 2008

Your eyes aren't playing tricks on you: Yes, after simmering the fish with aromatics, wine, and tomatoes, we advise you to force every last bit through a food mill—heads, tails, bones, and all—for an incredibly lush soup, tasting of a beautiful union between land and sea (the food mill will strain any unwanted solids to be discarded). A garlicky rouille, exotic with a touch of crumbled saffron, further coaxes out the natural richness of the fish.

Makes 8 (first course) servings Active Time: 1 1/4 hr Total Time: 1 3/4 hr

4 medium leeks, chopped
1 large fennel bulb chopped, reserving fronds
3 medium carrots, chopped
2 large celery ribs, chopped
4 large garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
1 tablespoon herbes de Provence
2 California or 4 Turkish bay leaves
1/4 teaspoon cayenne
1/8 teaspoon crumbled saffron threads
5 pounds whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well
5 medium tomatoes, chopped (4 cups)
2 cups dry white wine
4 (3- by 1-inch) strips fresh orange zest
6 cups water
3 tablespoons tomato paste
1 baguette, cut into 3/4-inch-thick slices

Accompaniment: saffron rouille

Wash leeks. Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.

While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.

Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.

Preheat oven to 350°F with rack in middle. Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.

Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.

Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.

My notes:

I double the garlic in the rouille. The rouille is absolutely essential, as it is to a bouillabaisse.

I use less fish, perhaps 3/4, using fresh-frozen (by a special Newfie), North Atlantic cod.

If it cannot be eaten with the bread, make sure every mouthful has few dots of rouile in any case.
I use a blender instead of a food mill. It can be blended again to make it smoother.

 
I like the idea of 7 courses. They don't all have to be hot, or served seated.. Some ideas:

Baccala Fritters (fried codfish balls) as an appetizer
Cioppino
Italian Seafood Salad--a cold marinade, like a ceviche
Linguini with clams (I posted a recipe at 25514)
A baked fish dish as the main--a whole baked fish would be stunning and it's not hard to do.(I have a recipe here somewhere for a bass baked in a salt crust, served with aioli.)

 
Another idea- Grilled Seafood Salad Nicoise very T&T and delicious

GRILLED SEAFOOD SALAD NICOISE
serves 6

For the dressing:
3 tbsp red wine vinegar (actually I use raspberry vinegar)
1 tbsp Dijon mustard
1 tsp anchovy paste
1/2 tsp dried thyme, crumbled (or 1 tsp chopped fresh)
1/4 tsp sugar
1/3 c good olive oil

for the salad:
1 lb 1" thick tuna steak cut in 6 pieces
1 large yellow crookneck squash cut into 1/4" slices
9 jumbo shrimp, shelled and halved lengthwise
12 large sea scallops
1 lb green or wax beans (or tiny hericort verte if you are lucky enough to be able to find them), cut to 2" length
red leaf lettuce for lining the plates
1 red bell pepper, roasted and cut into 2" pieces
1 pint red or yellow cherry tomatoes, quartered
1 cup Nicoise olives, drained

Make the dressing: In a small bowl whisk together the vinegar, mustard, anchovy paste, thyme, sugar and add salt and pepper to taste. Add the oi in a stream, whisking and whisk until emulsified.

In a Zip lock bag, toss the tuna, shrimp, scallops and squash with 4 Tbsp of the dressing. Blanch the beans in boiling water, drain, refresh under cold water, pat dry and toss with 2 Tbsp of the dressing along with the roasted red pepper in a bowl.

Place rack or grilling basket on grill, grill tuna 2-1/2 min each side, shrimp for 4 minutes each side, scallops and squash for 6 minutes on each side, transferring to a platter as it is finished.

Line 6 plates with the red lettuce leaves. On each plate arrange 2 scallops, halved horizontally, 3 shrimp halves and 1 pc of tuna, sliced diagonally and divide the squash, beans, roasted pepper, tomatoes and olives among the plates. Drizzle the remaining dressing over the salads.

My note: I usually include a quartered hardboiled egg on each plate as well.

 
And this from Evelyn in Athens- Greek Baked Fish. Very tasty and easy

GREEK BAKED FISH
(4-5 servings)Evelyn in Athens

2 lb fresh black grouper fillet, cut into 1-1/2” pieces- use firm white fish
32 oz canned crushed tomatoes, juices drained
1 lg onion, chopped
1 c Kalamata olives, pitted and halved
½ c fresh parsley, minced
1-1/2 T small capers, drained
4 cloves garlic, minced
1 each yellow and red pepper, seeded and diced
1 c crumbled Feta cheese
½ c white wine
½-3/4 c olive oil

Pre-heat oven to 375. Place fish in metal baking pan. Season with salt. Combine all remaining ingredients, except wine and oil, season and distribute on top of fish. Pour wine and oil over top and bake 35-40 min or until fish flakes.

 
And from Marcella Hazan- pasta with Scallops

I've made this one many times too- very, very tasty and so easy for a bunch of people.

PASTA WITH SCALLOPS
(serves 2) from Marcella Hazan
1 lb scallops
½ C plus 1 T olive oil
1 T garlic, chopped fine
2 T parsley, chopped fine
¼ tsp or more chopped hot red pepper, dried or fresh
salt to taste
1 lb fresh linguini or spaghetti
½ cup toasted breadcrumbs
Rinse and dry scallops and cut into 3/8” thick pieces. Put the oil and garlic in saucepan and sauté over medium heat until garlic turns a light brown. Add the parsley and hot pepper, stirring once or twice. Add the scallops and cook for about 1 minute until they turn a flat white. Turn off heat. Cook the pasta in salted boiling water and when almost done, turn on the heat under the sauce pan to high and cook just 30 seconds. If scallops throw off juice do not try to boil down. Drain pasta, throw in bowl and mix in sauce and the breadcrumbs.

 
I'm making this tonight! Funny, I just popped online while I'm waiting for water to boil. smileys/smile.gif

 
This was a hit at my recent cookbook gathering. Tuna Tartare on Cucumber Rounds

Tuna Tartare on Cucumber Rounds

"You want to buy a sushi quality tuna for this that is very, very fresh. I also buy mine a day before I am going to use it and then freeze it for 24 hours in the coldest part of my freezer or deep freeze. This will kill any fish parasites that may be present (it will not kill any potential bacteria though) and as an added bonus it makes it easier to cut into uniform size cubes if you cut it while it is still frozen."


1 pound very fresh Yellowfin/Ahi tuna, cut into a 1/4 inch dice
3 tablespoons finely chopped fresh chives
2 tablespoons sesame oil
1/4 cup tamari or low sodium soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon of fine sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup homemade or good quality purchased mayonnaise (like Hellmann’s)
2 teaspoons Thai red chili paste
2 Japanese cucumbers
1 teaspoon toasted black sesame seeds

Slice the cucumbers into 1 inch slices and set aside.

In a medium bowl combine the mayonnaise with the chili paste and using a fork combine well. I then transfer the spicy mayonnaise into a small sandwich ziplock bag and refrigerate. When I ready to top each canapé with the small dollop of mayonnaise I simply cut off one of bottom corners and then use the sandwich bag as a mini piping bag. You could of course just leave the mayo in a bowl and use a small spoon to add the dollop of mayonnaise.

In another medium bowl combine the tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper. Cover tightly and refrigerate until ready to use. You can make this a few hours ahead of time or at least 30 minutes before serving.

Place your cut cucumber slices on a serving platter. Using a small spoon place 1 heaping teaspoon on top of each cucumber slice. Add a small dollop of the spicy mayonnaise and then top with a sprinkling of the toasted sesame seeds.

Makes 4 dozen.

Recipe adapted from Martha Stewart’s Hors D’oeuvres Handbook.

http://kitchenculinaire.com/2010/12/day-1-of-the-12-days-of-canapes-tuna-tartare-on-cucumber-rounds-with-spicy-mayonnaise-and-toasted-black-sesame-seeds/

http://kitchenculinaire.com/wp-content/uploads/2010/12/DSCF4003.jpg

 
One of my favorite recipes. You can make the sauce ahead. Wok-Fried Clams with Chinese Black Beans

These are amazing. Serve with plenty of chewy bread for sopping up the sauce.

This is also a great do ahead recipe for entertaining. I make the sauce in advance (up to one day). When you're ready, steam the clams, toss in the sauce and serve. Easy, easy.

Wok-Fried Clams with Chinese Black Beans
From Tom Douglas' "Big Dinners"

For the Black Bean Sauce

1 tablespoon plus 2 teaspoons peanut oil or veg. oil
1 medium red bell pepper, cut into 1" chunks (I like mine smaller)
1 teaspoon minced garlic
2 teaspoons peeled and grated fresh ginger
2 tablespoons Chinese fermented black beans, coarsely chopped*
1/3 cup Chinese rice wine (Shaoxing) or dry sherry
1/4 cup soy sauce
1 tablespoon Chinese chile garlic sauce
2 teaspoons sugar
1 tablespoon cornstarch, dissolved in 2 tablespoons cold water

For the Clams
1 tablespoon peanut or veg. oil
2 1/2 pounds small steamer clams, scrubbed & rinsed
4 scallions, root tends and tough green ends trimmed, split in half lengthwise, and cut in 2 inch lengths

To make the black bean sauce:
Heat 1 tbsp. of the oil in a saute pan over high heat. Add the bell pepper and sear until wilted and slightly blackened in a few places, about 2 minutes. Remove the pan from the heat and, using tongs or a slotted spoon, transfer the pepper to a bowl.

Return the pan to medium-high heat and add the remaining 2 teaspoons oil. Add the garlic, ginger, and black beans and saute, stirring a few minutes. Add the rice wine, soy sauce, chile garlic sauce, and sugar and bring to a boil for 1 minute. Add the dissolved cornstarch and simmer, stirring, until the sauce thickens, about 1 minute. Remove from the heat. The sauce will be very thick at this point, but the clam juices will thin it. Scrape the sauce into the bowl with the bell pepper and set aside.

For the clams:
Put the oil in a wok or large pot and set it over high heat. When the oil is hot, add the clams, cover the wok with a lid and cook over high heat, shaking the wok occasionally, just until the clams open (about 4 minutes)

As soon as the clams open, remove from the heat. Pour off 1/2 cup of clam juice into the sauce and stir. (to thin it and so it will distribute evenly when added to the clams) Then stir the sauce into the clams. Cook uncovered 2 minutes, shaking the wok or stirring with a rubber spatula to distribute evenly, just until the sauce bubbles and thickens about 2 minutes. Pour the clams into a large shallow bowl and serve.

Note: I make mine in a stock pot with a lid.

* I find the fermented black beans at Asian markets--usually near the dried mushrooms. They're salted and sold in a plastic bag. The beans mass together like a small black brick and the first time I bought them, I was concerned about their quality. No worries. The salt is a great preservative and these last a good long time.

 
I love this recipe, Marg. I just have two questions:

1) Do you have a rouille-recipe that works? I'd love to have it smileys/smile.gif
2) If you use a blender instead of a food mill, do you strain it afterwards or do you serve it "as is"?

 
I'm making this Baccala (recipe inside)

A traditional Christmas Eve preparation to honor the Feast of the Seven Fishes. This sauce is served with linguine, and like most Italian sauces, it should be light and thin in consistency—just thick enough to coat the pasta.

Ingredients:*

1/4 cup DeLallo Extra Virgin Olive Oil, plus more for drizzling
1 small onion, cut in half
1/2 of a red pepper, cut into 2 large pieces
Crushed red hot pepper, optional
2 (28-ounce) cans DeLallo Imported Crushed Tomatoes
1 1/2 pounds baccalà, prepared
1/4 cup chopped Italian flat-leaf parsley
Salt, if needed

Directions:

Prepare and soak your baccala at least 3 days prior.

In a medium saucepan, heat the olive oil over medium heat. Add onion and pepper pieces and allow to cook until they just begin to get golden in color and the onion have softened, about 8 minutes. Add crushed pepper and tomatoes, then bring to a soft boil, stirring often. Lower the heat, add the baccalà pieces and simmer for 20 minutes.

Add the chopped parsley and season, as needed, with salt and simmer for another 10 minutes. Be careful not to over-salt, as the fish may already bring enough salt to the finished sauce. Turn off the heat and drizzle with extra virgin olive oil. Serve this sauce with linguine cooked al dente.

The sauce can be stored in the refrigerator for 1 week or up to 6 months in the freezer.

*The only alteratiopn I do, is to add half a cup of dry white wine to the onion and peppers after they are sauteed and have become golden in colour, and before the tomatoes. I let the white wine cook until it's almost completely reduced before I add the tomatoes.

Serves 8 to 10


http://www.delallo.com/recipes/baccala-pasta-sauce-salted-cod-in-a-red-tomato-sauce-linguine

http://www.delallo.com/recipes/baccala-pasta-sauce-salted-cod-in-a-red-tomato-sauce-linguine

 
Peppered Tuna Skewers with Wasabi Mayonnaise...big hit a few years ago.

Peppered Tuna Skewers with Wasabi Mayonnaise

Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : Appetizer

Amount Measure Ingredient -- Preparation Method

2 tablespoons wasabi powder (horseradish powder)*
1 1/2 tablespoons water
1/2 cup mayonnaise
1 pound fresh tuna steaks -- cut into 3/4-inch cubes
2 1/2 tablespoons soy sauce
28 large slices pickled ginger*
28 wooden skewers
1 bunch watercress
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil

Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)

Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally.


Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.

Line platter with watercress. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve.


Source:
"Bon Appétit December 2003"
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Per Serving (excluding unknown items): 59 Calories; 5g Fat (69.5% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 121mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

NOTES : *Available at Japanese markets and specialty foods stores and in the Asian foods section of some supermarkets.
Pretty, sophisticated, and easy to eat.

 
I fixed Shrimp Vinaigrette wrapped in Snow Peas for a party I catered 2 weeks ago....REC inside

Shrimp Vinaigrette Wrapped in Snow Peas (from Martha Stewart's ENTERTAINING, page 42). Approximately 30 appetizers.

A colorful hors d'oeuvre served on a cabbage. The recipe can be doubled or tripled for large occasions.

1 bay leaf
1 pound large shrimp (28 to 30), peeled and deveined
15 to 20 snow peas
1 green cabbage

VINAIGRETTE
1/2 cup olive oil
3 Tablespoons white wine vinegar
3 Tablespoons Dijon mustard
1 Tablespoon chopped shallots
1 teaspoon finely minced ginger root
1 clove garlic, finely minced
1 Tablespoon chopped fresh dill
Pinch of sugar
Salt & freshly ground pepper to taste

Add bay leaf to a large pot of water and bring to a rapid boil. Add shrimp and cook, stirring constantly, until just done (2 to 3 minutes). Be sure not to overcook. Drain shrimp and immediately immerse in very cold water to cool, and drain again. Put in glass or steel bowl.

Mix vinaigrette ingredients in a covered jar. Shake well and pour over shrimp. Coat well, cover bowl, and refrigerate for 1 to 2 days, tossing every 12 hours.

String the peas and blanch in boiling water for 30 seconds. Drain and immerse in iced water. Drain again. Split the pods lengthwise so that you have 30 to 40 separate halves.

Cut a thin slice off the bottom of the cabbage so that it will stand upright. Wrap a pea pod half around each shrimp and fasten by piercing with a round natural wood toothpick. Then stick each shrimp into the cabbage. Serve cold or at room temperature.
VARIATION: In place of snow peas, wrap each shrimp with a paper-thin piece of prosciutto.

NOTES from Caryn: I use 4 lbs of jumbo pre-cooked shrimp, thawed and then soaked for about 30 minutes in ice water with a squirt of lemon juice mixed in the ice water. Drain the shrimp well before putting into a large bowl. Add the vinaigrette to the shrimp. (I make the vinaigrette in my food processor.) Fold shrimp & vinaigrette together with a large rubber scraper. One recipe of the vinaigrette will be enough to coat the 4 lbs of shrimp. I do NOT split the blanched pea pods in half but use a whole one wrapped around each shrimp and which I attach with a heavy wooden toothpick. Stick ends of picks into whole green cabbage. I end up with about 60 or so appetizers so you'll need more than the 20 pea pods called for.

 
Rec: Bouillabaisse...Thought this might be a good place to post this. It's a wonderful recipe.

* Exported for MasterCook 4 by Living Cookbook *

Bouillabaisse

Recipe By : Courvoisier recipe pamphlet many years ago
Serving Size : 6 Preparation Time: 0:00
Categories : Fish Main Dish
Shellfish Soup
Soup


Amount Measure Ingredient -- Preparation Method

1/4 cup olive oil
1 cup chopped celery
1 cup chopped onion
1 cup chopped leek (white part only)
2 cloves garlic, minced
1 tsp thyme
1 bay leaf
1/2 cup fresh parsley leaves, chopped
1 28-oz can whole tomatoes
1/2 cup white wine
1/2 cup water
1 cup bottled clam juice
4 drops Tabasco
pinch saffron (optional)
1 tsp salt
1/4 tsp pepper
1 2-inch piece orange peel
1 lb fresh red snapper, striped bass or
-- other firm white fish cut into chunks
18 mussels, scrubbed and debearded
18 raw shrimp, peeled and deveined
12 sea scallops
18 littleneck clams, scrubbed well
1/4 cup Courvoisier

1. Heat olive oil in a large 6-quart pot. Add celery, onion, leek and garlic
and sauté until vegetables are soft, about 5 minutes.

2. Add remaining ingredients, except seafood, to pot. Break up tomatoes with
a spoon. Bring to boil, reduce heat and cover. Cook for 20 minutes.

3. Add fish and shellfish, placing the heavier shellfish on the bottom.
Bring to boil, reduce heat to medium and cook just until fish is done, about
10 minutes. Add Courvoisier. Serve with crusty bread.

Cooking Tip: Garlic French Toast is an excellent complement to your
Bouillabaisse entrée. Cut a loaf of French bread into one-inch slices. Melt
sweet cream butter in a saucepan and season to taste with garlic salt (or
garlic powder). With a pastry brush, brush one side of each slice with
garlic butter and toast under broiler. Turn slices over and brush again with
garlic butter (optional: sprinkle with Parmesan cheese). Toast under broiler
just before serving.


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That just looks delicious! I am making Sandi in Hawaii's Lazy Woman Sushi

for an appetizer on New Year's Eve. Yum!

 
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