Soups & Stewschefjeanpierre5.0
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.
👥 6 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
📝 Preparation Steps
1
In a large pot, heat the olive oil over medium heat. Sauté the shallots and garlic until fragrant.
Shallots, finely chopped2 tablespoonsGarlic, finely chopped1 tablespoonGarlic Olive Oil2 tablespoonsGarlic Crostini (optional): Sliced Baguette brushed with Garlic Butter and toasted
2
Add the white wine and reduce slightly, then stir in the chopped tomatoes, cherry tomatoes, and half the chopped basil.
White Wine2 cupsFresh Cherry Tomatoes (optional)1 cupBasil or Regular Olive Oil2 tablespoonsFresh Basil, chopped (plus extra for garnish)2 tablespoons
3
Season with salt and pepper. Bring the mixture to a boil, then lower the heat to a simmer.
4
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.
Grouper, cut into chunks1 poundMahi-Mahi, cut into chunks1 poundSalmon, cut into chunks1 poundShrimp (U-15 size), peeled and deveined1 pound
5
Stir in the cooked pasta, ensuring it is evenly combined.
6
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.
Shallots, finely chopped2 tablespoonsGarlic, finely chopped1 tablespoonGarlic Olive Oil2 tablespoonsGarlic Crostini (optional): Sliced Baguette brushed with Garlic Butter and toasted
7
Pour in the white wine and bring it to a simmer. Add the clams and thyme, covering the pot.
White Wine2 cups
8
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.
Mussels12
9
Add the cooked clams and mussels to the stew for a final warm-through.
Mussels12
10
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.
Garlic, finely chopped1 tablespoonGarlic Crostini (optional): Sliced Baguette brushed with Garlic Butter and toastedBasil or Regular Olive Oil2 tablespoonsFresh Basil, chopped (plus extra for garnish)2 tablespoons
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