Feast of the Seven Fishes Christmas Eve Seven Fish Cioppino ♥

Happy Christmas Eve! I am making Seven Fishes Cioppino today!

The ancient tradition of eating fish on Christmas Eve dates from the Roman Catholic custom of abstinence from meat and dairy products on the eve of certain holidays, including Christmas. 

 The number seven is rooted back in ancient times and it can be connected to multiple Catholic symbols: in fact, the seven seems repeated more than 700 times in the Bible. Also, according to the Roman Catholic Church, seven are the sacraments, the days of the Creation, as well as the deadly sins. Hence seven courses!

A traditional menu would include Typical "fishes" include baccalà (salt cod), frutti di mare (shellfish), capitone (eel), calamari (squid), scungilli (conch meat) and vongole (clams). Fried vegetables are also a popular accompaniment to the fish; expect fried artichokes, pickled vegetables, fried squash blossoms, and other treats.

I am putting an easy twist  on the Feast of the Seven Fishes!  I am making Seven Fishes Cioppino!

Ingredients ♥

Seafood

2 (4 oz) lobster tails, meat removed and cut in bite-size pieces, reserve shells for stock

1.5 pounds large shrimp 16 to 20, meat removed, reserve shells for stock

8 Littlenecks clams scrubbed

1 pound mussels scrubbed

1 pound skinless sea bass or halibut fillets cut into bite-size pieces

6 sea scallops cut in half or quarters depending on size

1 large king crab leg cut in 2 or 3 pieces

Cioppino Broth ♥

1/4 cup olive oil

6 large garlic cloves minced

1 medium onion finely chopped

2 tablespoons butter

1 large fennel bulb thinly sliced

2 stalks thinly sliced celery

1 carrot peeled and finely diced

1 bay leaf

1 teaspoon oregano

1 teaspoon red pepper flakes or to taste

1 1/2 teaspoons Kosher salt

1 teaspoon black pepper

3 sprigs fresh thyme

1 1/2 cups dry red wine Chianti works well for this

2 28 ounces cans San Marzano whole, peeled tomatoes, finely chopped with juice

1 medium pinch saffron threads

3 cups seafood stock see recipe for homemade shellfish stock or use store-bought

1/4 cup finely chopped fresh flat-leaf parsley

Handful fresh basil finely chopped for garnish

Directions ♥

Add olive oil to a large Dutch Oven pot over medium high heat on the stovetop and heat until shimmering. Add garlic and onions and cook until garlic just starts to brown. Add butter to stop the garlic from burning.

Add fennel. celery, carrots, bay leaf, oregano, red pepper flakes, thyme sprigs, salt and black pepper stirring, until vegetables are softened, about 5 minutes.

Add wine and boil until reduced about 3 - 4 minutes. Add shellfish stock, tomatoes with their juice and saffron. Simmer, covered, 15 minutes. Season with salt and pepper.

Add crab, clams, mussels to the pot, cover and simmer until clams just open, about 5-10 minutes. Discard any clams or mussels that do not open after 7 - 10 minutes.

Add the lobster, scallops and halibut pieces on top. Simmer, covered, until just cooked through, about 5 - 10 minutes.

Add the shrimp last. Simmer, covered, until just cooked through, about 3- 5 minutes.

Test for seasoning. Add more black pepper, salt and red pepper flakes if desired. Gently stir in parsley and basil. Discard bay leaf and thyme sprigs.

To serve Cioppino, place fish pieces in bottom of shallow soup bowl or pasta plate. Ladle the broth on top. Serve immediately with grilled ciabatta bread (I use gluten-free!) on the side.