Christmas Eve 24th: Seven Fish Carte. What is your plan?

Francesca said:
The Symbolic Feast of the 7 Fish Dishes of Christmas Eve 24 / 12:

This is called the Vigilia di Natale in Italian, or La Vigilia also, in Spanish .. It originates from Southern Italy and commemorates the waiting for the midnight birth of Jesús Christ. The long tradition of of eating seafood on Christmas Eve, dates back to the tradition of abstaining from eating meats during certain times of the year.

There are uncountable theories for the number 7, and is repeatedly used in the Bible ( 0ver 700 times).

Other theories reveal the 7 Sacraments of the The Roman Catholic Church or representing the " 7 Hills of Roma", and indicates that during ancient times 7 meal components included anchovies, sardines, dried salt cod, eels, squid, prawns, octopus, mussels and clams in Italy. Also pastas and vegetables and wine were served .. The most accurate are the 7 Sacraments according to a Priest friend.

So, for this reason, I had posted our 2017 carte, however, I have saved all our Christmas Eve cartes which include dishes such as:

Baccalà Mantecato alla Veneziana ( a dip of salt cod, Fresh herbs, salt, black pepper, garlic, and Butter ). Today is it also made with Evoo ..
Clams Casino ( Baked clams )
Fried Calamari
Sea Scallops
Octopus Salad
Linguine with anchovies, clams, crab and lobster
Insalata di Mare ( shellfish and seafood salad )
Linguine Puttanesca ( with anchovies and White wine and Capers )
Spaghetti Frutti di Mare ( seafood and Marinara Sauce )
Stuffed Seppia ( Stuffed Squid )
Smoked sea Eel

One can read:

1) A seven course feast of fish - The New York Times - Author Craig Clairborne
2) www.italiansrus,com
3) www.thefoodtable.com
4) www.italianfood.about.com
5) Wikipedia
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@ElizabethB

Thank you for taking out the time to read about the background and history of this profoundly historical Christmas dinner.

All my best for a lovely weekend ..
 
For Christmas eve our - husband and my - tradition is Portuguese squid stew. Husband's mother was Portuguese and taught me this dish that she and husband's grandmother made. I have my own twist on it and will post the recipe tomorrow. The Portuguese (Catholics) celebrate on Christmas eve and have traditional food for then and New Year's, but we always have this as our new tradition. It is on the stove now as is always better they day after when the flavours have flowed.

Add cashews and olives to nibble during the afternoon when wrapping last minute presents and listening to carols and we are all set.
 
morning glory said:
Its coincidental that you mention that as I have a squid/ink dish which I'm cooking over Xmas which I want to photograph (it was going to be for Xmas Eve but I'm now making a dish posted by @ElizabethB - George's "Secret" recipe for Red Fish Sauce Picante).

My squid dish is slow cooked in squid ink...I will probably make it next week sometime.
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This stew is slow cooked too but no ink (I do love ink but try not to divert too much from the family recipe).

I had the most amazing spaghetti and squid dish once at a restaurant in London. I must try cooking with it if I can find it here in the Midlands (difficult to find a good fishmonger)
 
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Herbie said:
This stew is slow cooked too but no ink (I do love ink but try not to divert too much from the family recipe).

I had the most amazing spaghetti and squid dish once at a restaurant in London. I must try cooking with it if I can find it here in the Midlands (difficult to find a good fishmonger)
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Not sure how far away you are, but I was in Stafford a few weeks ago, and found a very good fishmonger in Mill Street. A few doors away was an amazing greengrocer too. :)
 
Yes, the ink. I've never been to Stafford other than getting stuck on the station platform! My local fishmonger in London sold squid ink but i didn't have the time to experiment.
 
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Herbie said:
@morning glory what is the name of the squid ink jar product please.
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Its actually cuttlefish ink but same really:

Photo on 23-12-2017 at 18.26.jpg



Now I have to remember where I bought it!
 
morning glory said:
Its coincidental that you mention that as I have a squid dish which I'm cooking over Xmas which I want to photograph (it was going to be for Xmas Eve but I'm now making a dish posted by @ElizabethB - George's "Secret" recipe for Red Fish Sauce Picante).

My squid dish is slow cooked in squid ink...I will probably make it next week sometime.
Click to expand...
I believe squid either needs cooking really fast or really slowly, otherwise it's just rubber. I've only cooked it once (our local Tesco sells it) but can't remember how it turned out. It is very popular in Cyprus - squid and chips is to a Cypriot what fish and chips is to us - battered and deep fried, with a huge local lemon to squeeze over it, delicious! I have photos somewhere. They also do cuttlefish the same way, often spelled "cattlefish", but it's nowhere near as good.
 
We spend Christmas Eve with the family at Mother's home. The time for exchanging gifts. Chicken and sausage gumbo is our Christmas Eve tradition. Potato salad and baked sweet potatoes. Boudin, lots of nibbles and an insane amount of deserts.

The children - youngest niece and 6 great nieces and nephews are overwhelmed with gifts.

Unfortunately we will not be there this evening. George felt ill all night. He is still not well - low grade fever and uncontrollable bowels. Went to the pharmacy to get something to help him. Because he is on Coumadin he is limited on what he can take. Hopefully he will feel well enough tomorrow to participate in our family Christmas feast.

Actually kind of nice. A quiet evening without the hoopla.
 
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