Feast of the Seven Fishes
Feast of the Seven Fishes

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, feast of the seven fishes. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Feast of the Seven Fishes is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Feast of the Seven Fishes is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook feast of the seven fishes using 15 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Feast of the Seven Fishes:
  1. Get 1/2 # Scallops
  2. Make ready 1/2 # skinless salmon fillet
  3. Prepare 1/2 Cup White Wine
  4. Get 1 Tbsp Olive oil
  5. Get 1/2 Cup water
  6. Take 1 Package Frozen Clams
  7. Take 1 Package Frozen Mussels in Garlic Sauce
  8. Take 1/2 Tin Anchovies with oil reserved
  9. Prepare 1 Medium Fennel Bulb, roughly diced
  10. Take 4 Tsp Minced Garlic
  11. Get 1 Tsp Orange Zest
  12. Make ready 1 (28 Oz.) Can San Marzano Tomatoes
  13. Take 1 Tsp Crushed Red Pepper Flakes
  14. Take 1/2 Package Frozen, Deveined Medium Shrimp
  15. Take 1/2 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.

So that is going to wrap it up for this exceptional food feast of the seven fishes recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!