Feast of the Seven Fishes
Feast of the Seven Fishes

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, feast of the seven fishes. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Feast of the Seven Fishes is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Feast of the Seven Fishes is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook feast of the seven fishes using 15 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Feast of the Seven Fishes:
  1. Get # Scallops
  2. Prepare # skinless salmon fillet
  3. Prepare White Wine
  4. Make ready Olive oil
  5. Take water
  6. Take Frozen Clams
  7. Get Frozen Mussels in Garlic Sauce
  8. Get Anchovies with oil reserved
  9. Get Medium Fennel Bulb, roughly diced
  10. Get Minced Garlic
  11. Take Orange Zest
  12. Take Can San Marzano Tomatoes
  13. Take Crushed Red Pepper Flakes
  14. Get Frozen, Deveined Medium Shrimp
  15. Prepare Fresh Cod Fillet
Instructions 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.

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