date: 2020-10-07T00:32:50.672Z image: https://img-global.cpcdn.com/recipes/99d4d78881bc7be0/751x532cq70/feast-of-the-seven-fishes-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/99d4d78881bc7be0/751x532cq70/feast-of-the-seven-fishes-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/99d4d78881bc7be0/751x532cq70/feast-of-the-seven-fishes-recipe-main-photo.jpg author: Marie Byrd ratingvalue: 4.3 reviewcount: 20749 recipeingredient: - "1/2 Scallops" - "1/2 skinless salmon fillet" - "1/2 Cup White Wine" - "1 Tbsp Olive oil" - "1/2 Cup water" - "1 Package Frozen Clams" - "1 Package Frozen Mussels in Garlic Sauce" - "1/2 Tin Anchovies with oil reserved" - "1 Medium Fennel Bulb roughly diced" - "4 Tsp Minced Garlic" - "1 Tsp Orange Zest" - "1 (28 Oz.) Can San Marzano Tomatoes" - "1 Tsp Crushed Red Pepper Flakes" - "1/2 Package Frozen Deveined Medium Shrimp" - "1/2 Fresh Cod Fillet" recipeinstructions: - "Let scallops, salmon and fish come to room temp. Heat oil in a large Dutch oven over medium high. Add scallops; cook 2 minutes a side, remove from the pan and keep warm. Cook peeled shrimp 2 minutes a side. Rough dice the fennel, and dice the fish fillets into 1/2 inch cubes." - "Add wine, 1/2 Cup water, to pan. Cook the frozen clams, and frozen mussels per the package directions in boiling water. Add reserved oil from the anchovy can to the pan with the anchovies and cook a couple minutes to disolve. Cook the diced fennel about 5 minutes. Add the cooked clams and mussels to the pan. Add garlic and orange zest. Cook about a minute. Add San Marzano tomatoes, with crushed red pepper, and break them up with a spoon." - "Reduce heat to medium low and simmer uncovered for 12 - 15 minutes. Nestle diced fish, scallops, and shrimp in the pot. Cook another 8 minutes until the fish cubes are opaque. Serve in bowls with torn brioche rolls to soak up the tomato-based broth." categories: - Recipe tags: - feast - of - the katakunci: feast of the nutrition: 123 calories recipecuisine: American preptime: "PT30M" cooktime: "PT60M" recipeyield: "3" recipecategory: Lunch ---  Hello everybody, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, feast of the seven fishes. One of my favorites. This time, I will make it a bit tasty. This will be really delicious. Feast of the Seven Fishes is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It's appreciated by millions every day. They are nice and they look wonderful. Feast of the Seven Fishes is something which I've loved my whole life. To begin with this recipe, we have to first prepare a few components. You can have feast of the seven fishes using 15 ingredients and 3 steps. Here is how you can achieve it. ##### The ingredients needed to make Feast of the Seven Fishes: 1. Get 1/2 # Scallops 1. Take 1/2 # skinless salmon fillet 1. Take 1/2 Cup White Wine 1. Get 1 Tbsp Olive oil 1. Prepare 1/2 Cup water 1. Take 1 Package Frozen Clams 1. Prepare 1 Package Frozen Mussels in Garlic Sauce 1. Take 1/2 Tin Anchovies with oil reserved 1. Get 1 Medium Fennel Bulb, roughly diced 1. Make ready 4 Tsp Minced Garlic 1. Prepare 1 Tsp Orange Zest 1. Make ready 1 (28 Oz.) Can San Marzano Tomatoes 1. Make ready 1 Tsp Crushed Red Pepper Flakes 1. Take 1/2 Package Frozen, Deveined Medium Shrimp 1. Get 1/2 Fresh Cod Fillet ##### Instructions to make Feast of the Seven Fishes: 1. Let scallops, salmon and fish come to room temp. Heat oil in a large Dutch oven over medium high. Add scallops; cook 2 minutes a side, remove from the pan and keep warm. Cook peeled shrimp 2 minutes a side. Rough dice the fennel, and dice the fish fillets into 1/2 inch cubes. 1. Add wine, 1/2 Cup water, to pan. Cook the frozen clams, and frozen mussels per the package directions in boiling water. Add reserved oil from the anchovy can to the pan with the anchovies and cook a couple minutes to disolve. Cook the diced fennel about 5 minutes. Add the cooked clams and mussels to the pan. Add garlic and orange zest. Cook about a minute. Add San Marzano tomatoes, with crushed red pepper, and break them up with a spoon. 1. Reduce heat to medium low and simmer uncovered for 12 - 15 minutes. Nestle diced fish, scallops, and shrimp in the pot. Cook another 8 minutes until the fish cubes are opaque. Serve in bowls with torn brioche rolls to soak up the tomato-based broth. So that's going to wrap this up for this special food feast of the seven fishes recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!