Feast of the Seven Fishes
Feast of the Seven Fishes

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, feast of the seven fishes. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Feast of the Seven Fishes is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Feast of the Seven Fishes is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have feast of the seven fishes using 15 ingredients and 3 steps. Here is how you cook 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. Take 1 Tbsp Olive oil
  5. Get 1/2 Cup water
  6. Make ready 1 Package Frozen Clams
  7. Make ready 1 Package Frozen Mussels in Garlic Sauce
  8. Make ready 1/2 Tin Anchovies with oil reserved
  9. Prepare 1 Medium Fennel Bulb, roughly diced
  10. Prepare 4 Tsp Minced Garlic
  11. Prepare 1 Tsp Orange Zest
  12. Make ready 1 (28 Oz.) Can San Marzano Tomatoes
  13. Get 1 Tsp Crushed Red Pepper Flakes
  14. Get 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.

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