Christmas Eve Feast of the Seven Fishes

Whether you love Italian traditions or you viewed Netflix’s released Christmas film, The Feast of the Seven Fishes deserves all the spotlight it receives. Yes – the popularity could coincide with the seven sacraments during a holy night– on the other hand, perhaps cooking copious dishes with loved ones, as garlic aromas dance through the air, and red wine hits your lips, is as true a reason to welcome Christmas that anyone needs.

What ever the reason you participate in the Feast of the Seven Fishes, Browne has you covered on the seafood front. Our premium selection of baccala, shrimp, filleted-to-order fish, calamari, oysters, and so much more offers plenty of variety for a 7 + course meal. If you only do a handful, we won’t tell. *Purists suggest keeping the number odd if you can.

When it comes to a multicourse meal such as this feast, we know that half of the mental labor comes from choosing and planning the recipes. With that in mind, read some of our suggested notes to get started this Christmas.

Baccala (bacalao, salt cod)

TIP: baccala requires multiple days of changing water – order and receive at least a week before you need it.

1. Once received, prop the fish in the your container and cover with water. 
2. It is recommended to soak for 2-3 days and change the water 3 times a day.
3. Once free of excess salt, bake in a homemade tomato sauce or roll into balls with breadcrumbs, garlic, parsley, red pepper flakes, and an egg.
4. Deep fry until golden brown.

Whiting or White fish

Whiting is related to spotted sea trout but other white fish like lubina, dover sole, or daurade can be used as a substitute.

1. Clean the fillets.
2. Coat with seasoned flour and shake off any excess flour.
3. Fry in a cast iron pan that has garlic, salt, and red pepper flakes.

Whether it is shrimp cocktail or deep-fried prawns, shrimp always elevate a feast. We carry a large variety at different sizes and price points depending on the crowd size.

This year, we have a new, clean easy-peel shrimp called Oishii.

1. Thaw in the fridge for a day.
2. Boil in salt water.
3. Finish with lemon and cocktail sauce.

Oysters

Did you know oysters can stay alive for weeks outside of their ocean habitat? When taken care of properly, they stay as fresh as when harvested. Once received in the mail, place in the fridge on top of wet towels with plenty of air on top to breathe.

1. Carefully open with an oyster knife. See opening steps here.
2. Consume raw on the half shell or add to soups.
   1. Oyster shell tip – yes you can compost them. OR they make great ornaments. Clean the shells, paint gold or silver, puncture a hole for string et voila.

Calamari – Squid

We procure two squid options, whole cuttlefish and portioned tubes/tentacles. The best part of both? They arrive already cleaned. No mess to fuss with means an easier preparation in your feast of fishes.

Stuffed Calamari

1. Use homemade or store-bought breadcrumbs. Bonus points for pulsing taralli into a crumble!
2. Stuff squid bodies with filling, leaving room for breadcrumbs to expand. Secure with toothpicks.
3. Pan fry or simmer in marinara sauce.

Calamari Insalata

1. Boil squid in salted water.
2. Marinate in vinegar and garlic.
3. Serve chilled.