The Feast Of Seven Fishes

I don't really recall what we had for dinner on Christmas Eve when I was growing up, but I do remember the delectable turkey feast we had on Christmas Day. It wasn't until I got married to an Italian-American man that I learned about new culinary customs and came to the conclusion that lasagna for Christmas dinner was quite acceptable. My mother-in-law, who was 103 years old when she passed, was the Italian half. She never claimed to be a good Italian cook, but I always thought otherwise. As the years went by, she shared food memories and recipes with me as did other Italian family members. Since I enjoy cooking, I consider these memories and recipes one of her dearest gifts.

But my mother-in-law didn't prepare fish. That meant she didn't prepare the Feast of Seven Fishes, a traditional Italian-American Christmas Eve supper. She never had to cook fish since relatives would do it. Yes, there are seven fish dishes, and in some families there are even more. The rule of Roman Catholics refraining from meat the day before Christmas gave rise to the tradition of eating fish on Christmas Eve. The feast, sometimes referred to as The Vigil (La Vigilia), honors the anticipation of the birth of the Christ Child. Italian food has always included fish, especially in the south of the country where proximity to the sea is such a great blessing.

Consider incorporating this historic custom into your own Christmas Eve feast; no Italian heritage is required. Although preparing seven fishes may seem difficult, it is possible with preparation and clear thought. Choose meals that are simple and can be prepared in advance, served cold, or reheated. Italian cuisine is generally quite straightforward. Particularly when serving seven fish meals, serving sizes should be modest. It's simple to increase a dish for four to serve eight people. Ask visitors to prepare a few of the recipes. Less than seven fish may be served, with permission.

Baccalà, or salted cod, is the most well-known meal among southern Italians. It is sometimes cooked in a tomato sauce, possibly with olives, capers, and pine nuts. It's difficult to locate Baccalà, but it exists.

Buon Appetito e Buon Natale

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Italian Shrimp Salad

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Linguini and Clams

Fried Calamari with Aioli Sauce

Mussels in Broth with Diced Tomatoes

Italian Shrimp Salad

 Shrimp Salad1 pound of uncooked large shrimp (peeled), 1/4 cup chopped green onion, 1/4 cup Good Seasons Italian Salad Dressing (made with balsamic vinegar), 1 pound of tomatoes cut in small chunks, 2 to 3 tablespoons fresh basil (cut in pieces), 3 to 4 cups romaine lettuce (bite size pieces), salt and pepper to taste, 4 thin slices fresh Mozzarella, 8 thin slices of lemon.

Marinate shrimp and green onion in salad dressing for 30 minutes. Cook shrimp with the dressing in a hot skillet just until shrimp is pink on each side. Toss shrimp with tomatoes and basil. Chill two hours. Taste for salt and pepper. Before serving, toss with romaine.  Arrange salad on four plates. Garnish each plate with Mozzarella and 2 slices of lemon. Servings: 4