7 Dishes for 7 Fishes

Stuffed Squid or Stuffed Calamari

Ingredients

  • 1 pounds calamari
  • 2  tablespoon olive oil
  • 1 bunch parsley, chopped
  • 5 cloves of  garlic, minced
  • 1  egg
  • 1 cup grated Parmesan Cheese
  • 1 cup of  breadcrumbs
  • ½ to 1 cup  milk
  • 1 teaspoon salt and pepper

Basic Tomato Sauce

  • 1/3 cup olive oil
  • 5 cloves minced garlic
  • 2 large cans tomato sauce
  • 2 minced carrots
  • 1 minced onion
  • 1 stalk minced celery
  • Salt
  • Pepper
  • Fresh parsley

How to Make It

Step 1

First prepare the sauce. Sauté the garlic and onion in olive oil over medium heat being careful not to burn the garlic.  Add the tomato sauce and seasonings. Simmer on low heat. Add the fresh basil at the end of the cooking time.

Step 2

Clean and prepare the squid by removing the tentacles and leaving only the body cavity.

Step 3

Chop the squid tentacles very fine. In a bowl, mix them with the stuffing ingredients. Mix by hand, slowly adding the milk until a thick moist mixture is achieved.

Step 4

Stuff the calamari being careful not to overstuff because they will shrink during the cooking process and burst. Drizzle the baking dish with olive oil. In the baking dish, lay the stuffed calamari in rows and cover with tomato sauce. Drizzle with olive oil. Sprinkle with grated cheese and fresh basil.

Step 5

Cover tightly with foil and cook in a 350 degree oven for 45-60 min. The squid is done when it feels tender at the pricking of a fork.

Recipe By:  Shannon Tinnell, Feast of the Seven Fishes Movie

Spicy Mussels

Ingredients

  • 1 pound  mussels, scrubbed, bearded and rinsed
  • 2 cups dry white wine
  • 1/4 cup olive oil
  • 3 cloves garlic-crushed
  • 3  anchovy fillets
  • ½ or more teaspoon hot pepper flakes
  • Fresh parsley, chopped

How to Make It

In a large sauté pan, over medium heat the olive oil and add the garlic. Cook until softened but don’t burn. Add the anchovies and hot pepper flakes (more than a ½ teaspoon if you dare) and stir. Add the mussels and simmer until they open. Enjoy with a nice chunk of crusty bread.

Recipe By:  Shannon Tinnell, Feast of the Seven Fishes Movie

Baccala Balls

Ingredients

  • 2 pounds baccala (soaked in water for 3 days)
  • 1 cup flour
  • 1 cup of beer
  • 1 cup heavy whipping cream
  • 1 egg
  • salt and pepper to taste
  • 6-8 cups peanut or vegetable oil (olive oil gets too hot to deep fry) These are best prepared in a deep fryer.

How to Make It

Step 1

Start three days before by soaking the baccala in cold water, changing the water at least twice a day. Store covered in a cool place.

Step 2

In a large bowl combine the flour, cream, egg and beer, set aside. The mixture should resemble heavy cream.

Step 3

In another bowl shred the baccala (can be done using two forks) and stir into batter mix.

Step 4

Make sure the grease in the deep fryer is heated between 350 and 375 degrees.

Step 5

Take a spoonful of the baccala mixture and form it into a meatball shape. Dip into the batter and drop into the hot oil. Cook until golden brown, being careful not to overcrowd the fryer.  Drain on paper towels and serve immediately with lemon wedges. I also served with a side of marinara sauce or cocktail sauce.

Recipe By:  Shannon Tinnell, Feast of the Seven Fishes Movie

Whiting Salad

Ingredients

  • 5 medium fresh whole whiting, cleaned, heads removed
  • 1  red onion, chopped
  • 1 bunch fresh parsley,chopped
  • 3 stalks fresh celery, chopped
  • juice of two fresh lemons
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 1 clove minced garlic
  • Pinch of pepper flakes

How to Make It

Step 1

Leave whiting whole. Bring a large pot of salted water to boil. Add the whiting, reduce heat to simmer. Poach about 4 to 5 minutes each side, turning fish over gently. When cooked, remove to dish and let cool.

Step 2

After the fish has cooled, gently remove inner bone and outer sides of skin containing small bones. Gently flake the fish.

Step 3

Combine in a bowl, the fish, fresh parsley, celery, garlic, and red onion. Whisk together olive oil, lemon juice, salt and pepper, pour over fish. Let stand at room temperature.

Step 4

If refrigerated, remove from refrigerator two hours before serving. (Check for any large or small bones that may have been overlooked when removing bone.) You can also have the fish filleted, but use less water when poaching.

By:  Shannon Tinnell, Feast of the Seven Fishes Movie

Fried Smelt

Ingredients

  • 1  pound cleaned smelt
  • 1 cup of flour
  • 1 teaspoon  salt
  • 1 teaspoon garlic powder
  • 1 teaspoon hot pepper flakes
  •  lemon and parsley for garnish

How to Make It

Step 1

Clean smelt.

Step 2

Make the seasoned flour by mixing all the ingredients in a bowel or brown bag works great.

Step 3

Heat a large frying pan over high heat for a minute or two.  Turn the heat down to medium-high and add enough olive oil to coat the bottom of the pan by about 1/8 inch.  You do not want the smelt swimming in oil.  Let this oil heat up for 2-3 minutes, or until you see if begin to ripple on the surface.

Step 4

While the oil is heating, drop smelt a few at a time into the brown bag and shake until coated with the flour mixture.

Step 5

Cook for 2-4 minutes or until golden brown.  Salt and serve immediately with fresh lemon wedges.

Recipe By:  Shannon Tinnell, Feast of the Seven Fishes Movie

Linguine with Clam Sauce

Ingredients

  • 1 pounds little neck clams
  • 1 large can chopped clams
  • 1/4 cup virgin olive oil
  • ¼ cup butter
  • ½ -1  cup white wine
  • 5 cloves  garlic
  • Fresh parsley, chopped
  • 1 teaspoon crushed red pepper flakes
  • 1 pound linguine
  • 1 teaspoon salt
  • Ground black pepper
  • Pepper

How to Make It

Step 1

Scrub the clams under cold running water discarding any that are broken or aren’t closed tightly.

Step 2

Bring a large pot of water to a boil. Add a pinch of salt once the water is boiling. Cook pasta until tender or al dente which means just a little firm.Reserve some of the pasta water.

Step 3

In a skillet, slowly heat oil and butter. Add garlic and saute until golden. Do not burn garlic. Add white wine and fresh parsley. Add both the canned clams and fresh clams and let simmer for three minutes  or until the fresh ones open – watch – this won’t take long.

Step 4

Combine pasta, reserved pasta water and sauce, toss (you want to make sure the sauce is distributed throughout the pasta) and cook for a minute or two. Enjoy!

Recipe By:  Shannon Tinnell, Feast of the Seven Fishes Movie

Spicy Shrimp

Ingredients

  • 1 pound large shrimp, peeled and deveined, tail in tact
  • 1-2 teaspoons Calabrian chili sauce, depending on how spicy you want it.
  • 1 teaspoon lemon zest from 1 lemon
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1 tablespoon freshly squeezed lemon juice, from half a small lemon
  • fresh parsley, chopped

How to Make It

In  a medium bowl whisk together the chili sauce, lemon zest, olive oil and salt.

Add shrimp and toss gently to coat.

In a hot cast iron skillet add a little olive oil and cook  2-3 minutes on each side or until the shrimp are pink and opaque all the way through.

While the shrimp are still hot, squeeze half a lemon over the shrimp.

Finish with fresh parsley. Enjoy!

Recipe By:  Shannon Tinnell, Feast of the Seven Fishes Movie