Recipe - Feast of the Seven Fishes Stew
This Mediterranean Seafood Stew is a one-pot celebration of flavors, inspired by the Italian-American tradition of the Feast of the Seven Fishes. Featuring a rich tomato and white wine broth, a variety of fresh seafood, and unique toasted pasta, this dish is perfect for Christmas Eve or any festive occasion. It’s simple to prepare yet impressively flavorful.
Recipe Video
Recipe Ingredients
For the Seafood:
- 1 pound Grouper, cut into chunks
- 1 pound Mahi-Mahi, cut into chunks
- 1 pound Salmon, cut into chunks
- 6 large Sea Scallops
- 12 Cherry Stone Clams
- 12 Mussels
- 1 pound Shrimp (U-15 size), peeled and deveined
For the Broth to Cook Clams and Mussels:
- 1 tablespoon Shallots, finely chopped
- 1 tablespoon Garlic, finely chopped
- 2 cups White Wine
- 6 to 8 sprigs Fresh Thyme
- Salt and Pepper to taste
For the Tomato Broth:
- 2 tablespoons Garlic Olive Oil
- 2 tablespoons Shallots, finely chopped
- 3 Garlic Cloves, finely sliced
- 2 cups White Wine
- 2 cups Seafood Stock
- 2 cans 28 oz each Chopped Tomatoes (with juice)
- 1 cup Fresh Cherry Tomatoes (optional)
- 2 tablespoons Basil or Regular Olive Oil
For the Herbs & Seasonings:
- 2 tablespoons Fresh Basil, chopped (plus extra for garnish)
- 1 tablespoon Fresh Thyme Leaves
- Salt and Pepper to taste
For the Pasta:
- 1 cup Toasted Fregola Sarda Pasta, medium size (or substitute with orzo or Israeli couscous)
To Serve:
- Garlic Crostini (optional): Sliced Baguette brushed with Garlic Butter and toasted
Recipe Instructions
- In a large pot, heat the olive oil over medium heat. Sauté the shallots and garlic until fragrant.
- Add the white wine and reduce slightly, then stir in the chopped tomatoes, cherry tomatoes, and half the chopped basil.
- Season with salt and pepper. Bring the mixture to a boil, then lower the heat to a simmer.
- Once the broth is gently simmering, add the grouper, Mahi-Mahi, salmon, and scallops, cooking for 5 minutes. Add the shrimp and continue simmering until they turn opaque.
- Stir in the cooked pasta, ensuring it is evenly combined.
- At the same time, in a separate covered pot, heat olive oil over medium heat. Sauté the shallots for a couple of minutes, then add the garlic and cook until fragrant.
- Pour in the white wine and bring it to a simmer. Add the clams and thyme, covering the pot.
- Once most of the clams have opened, add the mussels, keeping the lid on as much as possible. Remove clams and mussels as they open, discarding any that remain closed. Set them aside.
- Add the cooked clams and mussels to the stew for a final warm-through.
- Serve in bowls with garlic crostini on the side, drizzling each bowl with basil olive oil. Garnish with fresh basil leaves for a bright and aromatic finish.
Pro-Tips
Pro-Tip
When cooking mussels and clams, remember: if they don’t open during cooking, don’t force them. Discard them! It’s a sign they weren’t safe to eat. Also, save their cooking liquid—strained, of course—and add it back to the stew for an extra boost of briny flavor.
Bonus Pro-Tip
Don’t skip the reduction step for your wine and tomatoes. Let the wine simmer until it’s reduced by half to concentrate its flavor, and always use crushed San Marzano tomatoes for a robust, slightly sweet broth. These small steps take your stew from good to unforgettable.
