We Dine Out. We Cook. We Like Food.
Annually, it’s been the tradition in our household to make a “Feast of Seven Fishes” as a fun tradition since 2012. After our 10th Christmas Eve dinner ended last night we decided we needed to update with our latest rendition of this recipe.
Over the summer, it’s always nice to have fresh produce at your disposal. In my weak attempt at trying to avoid pasta and pasta salads (this won’t last long) I’ve pivoted to using a different starch. Turns out, the whole Pasta vs Potatoes debate has some pretty interesting nutritional facts around it.
A co-worker of TasteBudA let us borrow her cookbook as he prepared for a St. Patrick’s Day Breakfast feast. In an Irish Country Kitchen: A Cook’s Celebration of Ireland from 1993 has some great recipes in it. Looking for something to go with morning coffee, decided to make some Brioscai Meala (honey cookies).
Our Feast of Seven Fishes has been a tradition since TasteBudA and I have been together. Even though neither of us are Catholic where this tradition stems, on Christmas Eve we gather and enjoy our version of a Feast of Seven Fishes, but we do it in one pot – a Cioppino.
Read The Making of a New Christmas Eve Tradition >>
So, after 4 years of making it, it’s time to document the recipe. In 2013, this resulted in the best recipe because we made the broth, then went to a candlelight Christmas Eve mass. Upon returning from mass, heated the broth to boil and added the fish. The more time your broth has to simmer, then sit, the better the flavor develops.
