The Feast of the Seven Fishes or Festa dei Sette Pesce is traditionally associated with southern Italy and celebrated on Christmas Eve. Also known as La Vigilia della Natale, it is a day in the calendar where abstinance of certain foods allowed the participant to prepare for the birth of Jesus. I encountered it a few years ago whilst working in Boston’s Italian neighbourhood, the North End. As a cook, I was fascinated by the various details involved in such a menu. I kicked off mine with Donegal oysters from the north-west coast of Ireland. I prefer mine plain.
Grilled Sardines on fennel confit with grilled focaccia. The abstinance of meat, meat products and dairy on Christmas Eve is a general theme throughout southern Europe.
Sauteed monfish with green olives, garlic, capers, tomato and herbs.
A warm salad with garlicky shrimps, carrots and radicchio.
This is one version of many of Caldereirada, the Portuguese fisherman’s stew. I used squid in my rendition.
Lightly cured, oven baked mackerel with thyme, scallion and Aleppo pepper, dressed with pomegranate-balsamic vinaigrette.
Roasted cod with onions, olives and lemon. Eat like
