🐟 Feast of the Seven Fishes 🐟

A very special 7-course dinner menu for the holidays!

Maybe it was that iconic episode of The Bear (without the family drama, of course), or maybe it’s my coastal roots coming through—but this year, as I brainstormed Christmas ideas, I kept coming back to the Italian American tradition of the Feast of the Seven Fishes.

While every family has their own spin on it, there are a few essential elements that define the tradition. As noted in Letters from Tuscany:

Fish and seafood are the protagonists: each of the seven courses—seven as the sacraments—sports a different kind of fish: clams, baccalà, eel, calamari, tuna, mussels, shrimps, anchovies, tuna… you name it."

As I peered through my blog, I noticed something interesting. I already had six different ‘fish’ recipes! It felt like fate. All I needed was one more recipe to complete the set and create a full Feast of the Seven Fishes just for you.

The final addition is a lobster pasta (more on that below) with a wine and saffron sauce and a hint of cream. It is delicate, aromatic, and so, so delicious.

Keep reading for all the recipes—including a few favorites from other sources I've adored over the years!

Happy holidays all!

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The Menu

1 - Small Bites | Anchovies or Salmon

‘Gilda’ Pintxos | Anchovies: For a Basque-themed Thanksgiving a few years ago, we served these cute little skewers featuring pickled peppers (preferably Pippara or Guindilla peppers if you can find them), anchovies, and olives. They’re the perfect combination of salty, briny, and tangy—a bright and punchy palate cleanser.

I also recommend serving them alongside a selection of other tinned fish varieties and some crackers, so guests can mix and match as they like.

Make-Ahead Notes: Prepare the pintxo skewers in advance and keep them refrigerated until ready to serve.

OR

Salmon Crudo | Salmon: This quick and easy salmon crudo is dressed in a delicious brown butter, soy, and citrus dressing! It's salty, nutty, and full of aromatic citrus flavor.

Make-Ahead Notes: To prepare in advance, keep the salmon well-chilled and wait to combine it with the dressing until just before serving. Alternatively, you can serve the salmon and dressing separately, allowing guests to dip their salmon into the sauce as they prefer.

2 - Something Light | Shrimp

As we build up to the full meal, it’s nice to have another lighter dish in the mix. Enter this shrimp oreganata: juicy baked shrimp topped with crunchy, garlicky breadcrumbs.

Make-Ahead: Pat the shrimp very dry before tossing them in the marinade and arranging them in the baking dish with the wine. Cover and chill overnight. Prepare the breadcrumbs separately and store them in the fridge.

Since the dish will be cold from the fridge, add a few extra minutes to the baking time. Bake until the shrimp are opaque and the breadcrumbs are golden brown.

OR

For an even easier version, try my shrimp scampi (without wine) for a lemon, garlicky, shrimp dish with plenty of sauce for dipping.

3 - Mussels, Two Ways!

For a creamy profile, try my mussels in cream sauce with lemon and garlic.

OR

For a heartier profile, these mussels marinara are served in a brothy white wine tomato sauce with fresh herbs and crunchy bread crumbs. Don’t skip the breadcrumbs, they really elevate the dish!

Make-Ahead: Prep the sauces up to 1 day ahead before reheating and cooking the mussels.

4 - Something Hearty | Crab

My Nordic-inspired crab stew is a crowd favorite, with a rich yet balanced base that’s not too heavy. The sweet-salty flavors of crab, shrimp, and white fish shine through, and a homemade seafood stock truly elevates the dish to something special.

Make-Ahead: Prepare the stock and stew base (up to the step where you add the seafood and cream) in advance. Finish the remaining steps on the day of serving.

OR

For another option, I’d be remiss not to suggest this Singaporean chili crab. We made it for Christmas a few years ago, and the saucy, spicy, and slightly sweet tomato sauce was heavenly!

5 - A Seafood Pasta | Lobster

Is it shocking that I made it through four courses without sharing a pasta recipe with you?

Well, here’s that lobster pasta I teased earlier. In my version, the combination of sweet alliums, wine, cream, and a hint of saffron is really so special. And baking the lobster tails in the oven ensures a soft and tender result without being too chewy.

Make-Ahead: Cook the lobster a day in advance, and prepare the sauce up to step 4 (before adding the cream). Finish the rest of the dish on the day of serving.

6 - A Main Course | Poached Cod

You'll love this impressive and easy recipe for poached cod in an aromatic tomato sauce flecked with fennel, chili flakes, garlic, shallots, and orange zest.

The cod poaches in the broth to develop a soft, melt-in-your-mouth texture without overcooking. Make sure to serve it with lots of crusty bread!

Make-Ahead: Make the tomato-fennel sauce ahead of time. Reheat and add cod just before serving.

7 - A Whole Fish | Branzino

If you know me, you know I couldn’t end a seafood-focused meal without a show-stopping whole fish.

Enjoy this impressive recipe for lemony whole-roasted branzino brushed with a homemade brown butter and hazelnut Calabrian chili crisp.

It’s inspired by a similar dish at Hook and Line in Boston, and for good reason. The “Italian-style” chili crisp is salty, sweet, just a bit spicy, and totally addicting.

Make-Ahead: Clean and prep the fish (including scoring and seasoning) the night before. Refrigerate, then roast on the day of.

Have a wonderful rest of the week!

-Karishma