Celebrating Christmas Eve with Seafood

We celebrate the arrival of Christmas with carols, lights, decorations, gifts, cards, family and food. Our gathering this year is small and our feast will not be elaborate, yet we will enjoy a seafood course the eve before Noel. 

The Seafood Cioppino pictured above, was a meal enjoyed with in-laws on the holiday a few years ago. The dish has a simmered base of sauteed vegetables, spices, tomato paste and wine with an assortment of seafood added the last 10-20 minutes of preparation. The recipe is from Oldways a Food and Nutrition non profit organization specializing in healthy heritage diets. "Be creative and simmer an assortment of fresh local seafood with this classic rich broth. Serve together with a whole-wheat sourdough." is their recommendation.

The Feast of the Seven Fishes is an Italian American tradition celebrated in a nearby West Virginia Community. The large mural is painted on buildings in Fairmont.  The celebration has several seafood courses, pastas with red or white sauce, sweets and espresso. The true meaning of the celebration is the gathering of the family or guests.

Taste of the South Magazine features a "Feast of the Seven Fishes Stew" in their November/ December issue. I did not use the specific fishes, and mine had 6, but it was very good and I'll have more to prepare this Friday when I make a "Low Country Fish Stew".

Last week I made a Spanakopita type recipe (with salmon) for our half time dinner during a televised basketball game. I did pre-game preps, to include cooking, draining and cooling the spinach and sauteing vegetables. Just before the game, I mixed the filling, then assembled the phyllo crusted meal. I placed the baking tray in the refrigerator and placed in the oven 5 minutes (on the scoreboard) before half time. It was perfect timing.

Phyllo Crusted Salmon

(4 servings)

Steam spinach for 2 minutes and drain. Squeeze spinach between a clean cloth to remove excess moisture and refrigerate to cool.

10 ounce frozen chopped spinach

 

Drain salmon.

5 ounce foil pack cleaned wild salmon

 

Saute leek in olive oil for 5 minutes.

1/4 cup minced leek

2 teaspoon olive oil  

 

Mix spinach, salmon, leeks, lemon juice, egg, spices and feta.

1/2 teaspoon lemon juice

1 egg, beaten

1/2 teaspoon oregano

2 tablespoon feta 

 

Brush each sheet of phyllo dough with olive oil and layer onto baking sheet.

8 sheets (141 grams) phyllo dough

4 teaspoons olive oil 

Arrange filling longways down center of phyllo.

Fold top and ends of phyllo over filling. 

Arrange seam side down onto parchment lined baking sheet.

Brush top with olive oil.

Bake at 375 F. for 15 minute minutes. 

 

Words of Wisdom for the New Year: Look at your own family menu-add more seafood and different varieties-experiment with seafood recipes.