What is the Legend of the 7 Fishes & the Recipes to Make

Do you wonder what is the history and legacy of the Feast of the Seven Fishes on Christmas Eve? And do you know how to cook this special dinner celebration?

If you’ve been baffled about the history and significance of the Feast of the Seven Fishes that’s celebrated on Christmas Eve -- and what to serve - Chef Marisa Iocca - the country’s foremost proponent of authentic yet playful cucina Italiana will explain and demonstrate.

What’s the Seven Fishes lore? Is it the seven days of the week? The seven sacraments? The seven hills of Rome? It’s all a mystery.

And yet…

Chef Marisa - is the award-winning chef and owner of Spigga restaurant who can interpret the La Vigilia - the never-ending fish feast celebrated by Italian Americans.

Do you prepare linguini and clams? Scungilli, calamari, anchovy? Or ...

Chef Marisa cooks with the best ingredients: especially high quality EVOO from Europe.

There are a number of other Meditierranean Holiday dishes, including, fried vegetables, fried potatoes, fried artichokes, fried squash blossoms, and more.

Not surprisingly, there are quite a number of fish dishes featured in my first book, The Hamptons and Long Island Homegrown Cookbook - my love letter to artisanal growers and the chefs they inspire to create seasonal, market-driven menus. After all, Long Island is surrounded by some of the best fishing waters anywhere.  T

There’s Arctic Char filets with miso, grapefruit, and yuzo; PEI Mussels; Rakmacka - contributed by Homegrown chef Joe Isidori.

Arroz de Choco (squid with rice) - contributed by Homegrown chef, Rosa Ross

A Spiced Fish and Vegetable Stew is a happy new take on traditional 7 Fishes meal; the Monkfish with Stewed Leeks - are both from the incomparable Chef Eberhard Müller, now of Satur Farms fame. And making this a “hat trick for Chef Eberhard, I also recommend Chef’s Tuna Tartar with Radishes.

Fluke Crudo - created by Chef Gretchen Menser

Pistachio-Crusted Halibut and a fabulous Grilled Octopus (one of my true favorite dishes) are recipe contributions from Chef Mitchell SuDock

Oysters - hands down, my favorite, especially when they are farmed locally. This pure, is from Cuvée Bistro & Bar owner and chef: Deborah Pittorino. And the classic Long Island Oysters with Mignonette Sauce - this is how I serve my oysters - from the oh-so-creative Chef Kevin Penner. I’m afraid for the “Out East” shellfish farming and the Peconic Bay oysters. I hope I’m wrong…

Speaking of Peconic Bay, these Bay Scallops with butter and lemon is pure joy from Nick & Toni’s chef Joseph Realmuto

Baked Seafood Sagaponack from our dear, late chef, Anna Pump. I adored her, her culinary creations, her indomitable spirit and generous support… And don’t get me started on her famous Lobster Salad that we made at on of the Homegrown booksignins at her Bridgehampton store.

Chef Starr Boggs - a beloved and true culinary star of the Hamptons created the Softshell Crabs with Southern Succotash recipe - after all, chef Starr originally hailed from what many recognize as the crab capital - the eastern shore of eastern Virginia. Chef Starr also contributed the recipe for the Basil-Crusted Swordfish

Striped Bass Grilled with Six Spices - from Greenport’s incredible chef: Robby Beaver

& Striped Bass Montauk - pan-roasted is a favorite - from Chef Michael Rozzi

The Grilled Swordfish Montauk Style with picatta-style sauce is a classic from Shelter Island’s Vine Street Café’s Chef Terry Harwood

The Tuna Crudo is also from chef Kevin Penner’s collection.

All dishes are made with local ingredients -- and love…

If you don’t already have access to the recipes via your much-used, sauce-stained pages of the Homegrown Cookbook, please reach out to me and I can share the recipe(s) you are hungry to make.

BUON NATALE A TUTTO IL MONDO