It looks like we have a slow start to this years Seven Fishes Feast… so I’ll have to get things started with some of my favorite dishes. My father is the fisherman in the family and a great cook as well… so he usually takes the reigns on Christmas Eve. { To be clear, he usually designates my mother as Sous Chef (she does all the real work) and he puts things together to make it seem like he did it all… but I promise I won’t tell anyone dad.} I’ll share the recipes for these soon but you’ll have to share yours first.
Make sure to submit your recipe for the “Seven Fishes Feast!” The deadline is December 18th. Here’s what you need to do to participate.
Here are some of my favorites:
Insalata di Mare
Zuppa di Pesce
Baccala’ con pomodori e olive (this is a Calabrian Specialty)
Don’t worry Joe – I’ll get you a recipe by the 18th!
OK, not exactly a recipe (maybe one to follow) but I remember my Calabrian (Falerna) father cooking octopus on Christmas Eve. It looked good, it smelled good, but all i could think of was a live octopus squiggling down my throat.
Never did acquire the ability to swallow it.
Anyway, I make something similar to your baccala dish. Either baccala soaked for days (frequent water changes) or fresh merluzzo. I cook it in the oven with potato, onion, fresh tomatoes, and green olives. Not too specific by way of a recipe but that’s how I cook.
Do you make cudurieddi?
You may also be the winner Linda! by default of course:)
Imani.. my family is from near Falerna! I’ve been there many times. I’m a big fan of octopus but it has to be cooked properly. Are you referring to the Sicilian cookies? We don’t make them but I think my brother-in-law might at his Pastry Shop.
Hey Joey Kid! Pass me some of that zuppa!
A very Merry Christmas to you and yours. You are in my thoughts at this most holy time of year.
Maryann xox
Lovely blog!!! Glad I found you.
Mah! What sicilian cookies? What I am referring to is a type of fried dough. My grandmother’s recipe calls for mashed potatoes, flour, yeast, water. The dough rises twice. Using well-oiled hands, we pull small pieces of dough out twisting it and then fry it. Great with honey or sugar!
Sorry Imani! We call those grispelle… and YES we do make those. I’ll post with a recipe soon.