Recipe of Quick Feast of the Seven Fishes

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, feast of the seven fishes. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Feast of the Seven Fishes is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Feast of the Seven Fishes is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have feast of the seven fishes using 15 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Feast of the Seven Fishes:

1. Make ready 1/2 # Scallops
2. Get 1/2 # skinless salmon fillet
3. Make ready 1/2 Cup White Wine
4. Make ready 1 Tbsp Olive oil
5. Get 1/2 Cup water
6. Take 1 Package Frozen Clams
7. Prepare 1 Package Frozen Mussels in Garlic Sauce
8. Prepare 1/2 Tin Anchovies with oil reserved
9. Make ready 1 Medium Fennel Bulb, roughly diced
10. Prepare 4 Tsp Minced Garlic
11. Take 1 Tsp Orange Zest
12. Get 1 (28 Oz.) Can San Marzano Tomatoes
13. Prepare 1 Tsp Crushed Red Pepper Flakes
14. Make ready 1/2 Package Frozen, Deveined Medium Shrimp
15. Make ready 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.
2. 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.
3. 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.

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