Who is nostalgic for the Feast of the Seven Fishes?

[senior citizen]

THE FEAST OF THE SEVEN FISHES

Who, at this time of year, finds themselves nostalgic for the Italian-American Christmas Eve dinner of our youth?


Any personal memories out there???? 50, 60 or 70 years ago?

It was a tradition with the descendents of many Southern Italian families to celebrate Christmas Eve with what is sometimes referred to as "The Feast of the Seven Fishes".....which actually began as a rule of abstinance, not to eat meat.

Sample menu below.......but each family has their favorites.........my memories are from New York City.

The Vigil (La Vigilia).....Vigilia di Natale. This celebration commemorates the "wait"....

A typical Christmas Eve meal might include.......
Anchovies * whiting * sardines * salt cod fish (baccala) * squid * octopus * shrimp * mussels * clams * lobster * red snapper *

Some families only had the "7" fishes, while others served up to 9, 10, 11 or 12......for the typical crowd of relatives..

At my grandmother's, all of the aunts pitched in with making or bringing the various dishes........to add to her own abundant contribution.....

ANTIPASTI
Fried Calamari
Clams & Mussels
Shrimp Scampi or Stuffed Shrimp
Clams Oreganato

PRIMI
Linguini with white clam sauce

SECONDI
Red Snapper
Seafood Risotto

Home made wine of course (back in the day) plus salad..

This morning, I figured I'd look up what the modern day Italian chefs are commenting about with regard to the Feast of the Seven Fishes..........

Mario Batali popped up; coincidentally, I recently purchased his newest cookbook "From Farm to Table"....great cookbook by the way.

Below are some recipes from his t.v. show........


Mario Batali's Feast of the Seven Fishes
 Clams with Oregano and Bread Crumbs (Vongole Origanate) (http://www.epicurious.com/articlesguides/holidays/christmas/batalisevenfishes/recipes/food/views/Clams-with-Oregano-and-Bread-Crumbs-em-Vongole-Origanate-em-107537)
 Marinated Fresh Anchovies (Alici Marinati) (http://www.epicurious.com/articlesguides/holidays/christmas/batalisevenfishes/recipes/food/views/Marinated-Fresh-Anchovies-em-Alici-Marinati-em-107539)
 Linguine with Clams (Linguine con le Vongole) (http://www.epicurious.com/articlesguides/holidays/christmas/batalisevenfishes/recipes/food/views/Linguine-with-Clams-em-Linguine-con-le-Vongole-em-350683)
 Spaghetti with Mussels (Spaghetti con le Cozze) (http://www.epicurious.com/articlesguides/holidays/christmas/batalisevenfishes/recipes/food/views/Spaghetti-with-Mussels-em-Spaghetti-con-le-Cozze-em-350699)
 Salt Cod with Tomatoes and Capers (Baccalà alla Vesuviana) (http://www.epicurious.com/articlesguides/holidays/christmas/batalisevenfishes/recipes/food/views/Salt-Cod-with-Tomatoes-and-Capers-em-Baccala-alla-Vesuviana-em-350700)
 Jumbo Shrimp Marsala House-wife Style (Gamberoni Casalinga Siciliana) (http://www.epicurious.com/articlesguides/holidays/christmas/batalisevenfishes/recipes/food/views/Jumbo-Shrimp-Marsala-House-wife-Style-em-Gamberoni-Casalinga-Siciliana-em-350682)
 Eel with Olives, Chiles, and Capers (Anguilla Livernese) (http://www.epicurious.com/articlesguides/holidays/christmas/batalisevenfishes/recipes/food/views/Eel-with-Olives-Chiles-and-Capers-em-Anguilla-Livernese-em-350725)
 Broccoli Sautéed in Wine and Garlic (http://www.epicurious.com/articlesguides/holidays/christmas/batalisevenfishes/recipes/food/views/Broccoli-Sauteed-in-Wine-and-Garlic-350698)
 Chocolate Chip–Orange Cannoli (Cannoli di Ricotta) (http://www.epicurious.com/articlesguides/holidays/christmas/batalisevenfishes/recipes/food/views/Chocolate-Chip-Orange-Cannoli-em-Cannoli-di-Ricotta-em-350726)
 Christmas Honey Fritters (Struffoli) (http://www.epicurious.com/articlesguides/holidays/christmas/batalisevenfishes/recipes/food/views/Christmas-Honey-Fritters-em-Struffoli-em-350681)

What is the Feast of the Seven Fishes? According to Mario Batali
"It's what Italians do when they say they're fasting."
More precisely, the Feast is a meal served in Italian households on La Vigilia (Christmas Eve). In many parts of Italy, the night is traditionally a partial fast, during which no meat should be served. But in true Italian style, this proscription has morphed into something very unfastlike indeed: course after course of luxurious seafood dishes, often as many as 7, 10, or even 13.

"No one's quite sure of the significance of the number," says Batali. "Some families do seven for the sacraments. Some do ten for the stations of the cross. And some even do 13 for the 12 apostles plus Jesus."
Regardless of the religious symbolism, for most people the main point of the meal is to gather family and friends and enjoy delicious food.

In Batali's Italian-American family, his grandmother used to host the feast, with everyone pitching in. "She would let us kids help her make fresh pasta," Batali recalls. "Then she'd lay it out on towels on our beds to dry for the day." After dinner, they'd open half their presents, saving the rest for Christmas Day.

This Christmas, we asked Batali to put together a special Feast of the Seven Fishes menu for Epicurious. The dishes he chose represent the traditional elements of the meal: antipasti to get things going; simple, classic pastas; three hearty main courses; and plenty of desserts to finish on a sweet note.

Most of the recipes hail from the Campania region, specifically the Amalfi coast, which Batali feels produces Italy's most spectacular seafood. (When asked why he loves the area so much, he simply said, "Have you been there?")

One item that might be unfamiliar to some American palates is the baked eel, but Batali stresses that this is an essential part of an Italian Christmas Eve celebration. "To most Italians, it would practically be sacrilegious not to have it," he says. Have your fishmonger skin and gut the eel, and the dish will be a snap to prepare—and you might be won over by its flavorful succulence.

Drink Suggestions
Before the meal, an appetite-piquing aperitif is traditional with the antipasti. "I like bitter Campari mixed with freshly squeezed blood orange juice," says Batali. You could mix up a batch of this cocktail in a glass pitcher or punch bowl. To accompany the feast, he recommends a white wine from the Amalfi coast such as the floral Marisa Cuomo Ravello Bianco.
After dinner, traditional sips would be limoncillo, the lemony liqueur from Campania, and espresso.
　
　
　
　
　

[jane032657]

Confesseore Italian Restaurant in Fruitland Park on 441 is doing a Feast of the Seven Fishes on Christmas Eve.

[billethkid]

when we were all at home growing up Christmas eve was all about getting the fresh fish (no meat that day in those days).

Shrimp, stuffed calamari, white fish (HUGE fillets)....everything fresh and cooked at home.

Then it was off to finish decorating the tree. Yes back then we put the tree up a couple days ahead but thr trimming was done Christmas eve. The the Santa delivery process of presents.

A lot of good wine with the meals and every imafineable after dinner drink and of course egg nog....of course we the kids had to wait till we got old enough to enjoy this part.

Then off to midnight mass.

When we got home it was past midnight so out comes the frying pans to cook home made italian sausage.

Who ever has the herd for Christmas that particular year knows that we must have shrimp and stuffed calamari and white fish for dinner with pasta, etc and sausage after midnight. We still do it to this day.

We come from a long line of Italian (me) and German (my wife) so we enjoy the old days traditions.

[ladylake1]

I still follow the Polish tradition of Wigilia. Over the years I have tweaked it a bit to conform to more modern times but the concept has been kept in tact. It is something that is ingrained in me and ties me to family, the past, and the reason for the season.

[2BNTV]

Since the 7 course dinners are a thing of the past in my family. Can you save me a seat at your table? :D

Yes, I definitely feel nostalgic at this time of the year, as all family members are gone. At least the ones who provided this feast. Miss the pasta, fishes, fennel, chestnuts and cookies. Expresso served with annisette, The penny ante poker game where my brother and Aunt conspired, to cheat like crazy

All topped off by a visit from Santa to give out gag gifts to the adults who were required to sit on Santa lap. I remember one year that an uncle had cancer and lost all of of his hair through chemotherapy.

Santa gave him a hair brush. His response was, What am I suppose to do with this?

[senior citizen]

Since the 7 course dinners are a thing of the past in my family. Can you save me a seat at your table? :D

Yes, I definitely feel nostalgic at this time of the year, as all family members are gone. At least the ones who provided this feast. Miss the pasta, fishes, fennel, chestnuts and cookies. Expresso served with annisette, The penny ante poker game where my brother and Aunt conspired, to cheat like crazy

All topped off by a visit from Santa to give out gag gifts to the adults who were required to sit on Santa lap. I remember one year that an uncle had cancer and lost all of of his hair through chemotherapy.

Santa gave him a hair brush. His response was, What am I suppose to do with this?


My father always roasted chestnuts.........ditto, loved fennel.
Your family sounds like my father's family......

[Cisco Kid]

Yum Yum

[applesoffh]

My nonna (my mother's mother) and papa did the seven fishes every year...squid, octopus, baccala, eel, shrimp, flounder and, well, I can't think of the seventh fish, but I know it was
neither sardines nor anchovies. This was the culmination of weeks of baking, and my grandmother made the most beautiful cuccidati (fig cookies)! My mother, at age 93, does shrimp and calamari salad only now as the real fish eaters are no longer with us.

[Nightengale212]

My nonna (my mother's mother) and papa did the seven fishes every year...squid, octopus, baccala, eel, shrimp, flounder and, well, I can't think of the seventh fish, but I know it was
neither sardines nor anchovies. This was the culmination of weeks of baking, and my grandmother made the most beautiful cuccidati (fig cookies)! My mother, at age 93, does shrimp and calamari salad only now as the real fish eaters are no longer with us.

That 7th fish was probably fried smelts. My maternal GGF's family were in the commercial fishing industry in Manfredonia, Italy and continued in the industry when they came to the US and settled in R.I. A number of my cousins are still working in various aspects of the fishing industry in R.I. and MA, and cousin Nick who owns the local fish market is my go to guy to get my Christmas Eve seafood. It will be a big scale down this year as I will be getting home late from work, so hubby and I will feast on a couple of baked stuffed lobsters cousin Nick will prepare for us, and if we can manage to stay awake after dinner we will head to Midnight Mass.

[senior citizen]

That 7th fish was probably fried smelts. My maternal GGF's family were in the commercial fishing industry in Manfredonia, Italy and continued in the industry when they came to the US and settled in R.I. A number of my cousins are still working in various aspects of the fishing industry in R.I. and MA, and cousin Nick who owns the local fish market is my go to guy to get my Christmas Eve seafood. It will be a big scale down this year as I will be getting home late from work, so hubby and I will feast on a couple of baked stuffed lobsters cousin Nick will prepare for us, and if we can manage to stay awake after dinner we will head to Midnight Mass.


The baked stuffed lobsters sound GREAT !!! Truly a feast to enjoy.

Below is a recipe for a very simple stuffed shrimp which is good anytime of year..........not just on Christmas Eve.

Baked Shrimp Ingredients



1 lb shrimp
1/4 cup parmesan cheese
1 clove garlic (minced)
1/8 cup of chopped parsley
1 cup bread crumbs
1-2 lemons
Salt & pepper to taste


Preparation

Clean and devein the shrimp.

Coat a 13 x 9 pan with a cooking spray.

Cut the backs of the shrimp, but do not go all the way through.

In a separate bowl mix cheese, bread crumbs, parsley, and garlic.

Take the shrimp and dip them into the mixture.

Place them into the pan.

Bake at 400 degrees for approximately 12-15 minutes or until the shrimp is pink.

Cut the lemons into wedges for garnish.

(http://www.italiansrus.com/recipes/recipes.htm)