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Italian Christmas Eve
FRIED, BAKED, GRILLED, STEWED, AND SAUTEED FISH
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Fried Eel (serves 4)
1 cup flour
1 teaspoon salt
2 pounds eel, skinned and cut into 2-inch pieces
Vegetable oil for deep frying
Lemon wedges
Mix the flour and salt together on a plate.
Coat the eel pieces in the flour and shake off excess.
Heat the oil to 375 degrees F. in a deep fryer.
Fry the eel until golden brown. Remove to paper to drain.
Serve with lemon wedges.
1 cup flour
1 teaspoon salt
2 pounds eel, skinned and cut into 2-inch pieces
Vegetable oil for deep frying
Lemon wedges
Mix the flour and salt together on a plate.
Coat the eel pieces in the flour and shake off excess.
Heat the oil to 375 degrees F. in a deep fryer.
Fry the eel until golden brown. Remove to paper to drain.
Serve with lemon wedges.
Fried Baccala (serves 4)
2 pounds
1 cup flour
1 cup bread crumbs
1 egg
Soak baccala in water for 2 days changing water 2-3 times a day.
Cut into 2-inch pieces
Combine flour and breadcrumbs. Coat fish.
Fry in oil until golden brown.
2 pounds
1 cup flour
1 cup bread crumbs
1 egg
Soak baccala in water for 2 days changing water 2-3 times a day.
Cut into 2-inch pieces
Combine flour and breadcrumbs. Coat fish.
Fry in oil until golden brown.
Fritto Misto di Pesce (serves 6-8)
This dish requires 3 pounds of assorted firm fish fillets and shellfish,
such as clams, shrimp, squid, cod, smelts, cut into uniform pieces.
Use the same method as above for the fried eel.
Fry pieces of fish or shellfish of the same size together to ensure even cooking.
This dish requires 3 pounds of assorted firm fish fillets and shellfish,
such as clams, shrimp, squid, cod, smelts, cut into uniform pieces.
Use the same method as above for the fried eel.
Fry pieces of fish or shellfish of the same size together to ensure even cooking.
Fried Calamari (serves 2 as an entrée)
1 pound cleaned calamari, tentacles removed and bodies cut into 1/2-inch rings
1 cup flour
1 cup breadcrumbs
1 teaspoon Kosher salt
Vegetable oil for deep frying
Traditional tomato sauce with added red pepper flakes
Heat oil to 360 degrees F.
Combine flour and breadcrumbs and coat calamari.
Fry 1 minute until golden brown. Transfer to paper to drain.
Sprinkle with salt. Serve with tomato sauce for dipping.
1 pound cleaned calamari, tentacles removed and bodies cut into 1/2-inch rings
1 cup flour
1 cup breadcrumbs
1 teaspoon Kosher salt
Vegetable oil for deep frying
Traditional tomato sauce with added red pepper flakes
Heat oil to 360 degrees F.
Combine flour and breadcrumbs and coat calamari.
Fry 1 minute until golden brown. Transfer to paper to drain.
Sprinkle with salt. Serve with tomato sauce for dipping.
Sole with Lemon and Butter Sauce (serves 4)
2 pounds sole fillets
1/2 cup milk
1 cup flour, seasoned with salt and pepper
3 tablespoons olive oil
6 tablespoons unsalted butter, divided
1/4 cup fresh lemon juice
Dip the fish fillets in the milk and then coat with the flour. Shake off excess.
Heat 3 tablespoons olive oil and 3 tablespoons butter in wide sauté pan.
Add fish fillets, a few at a time, do not crowd. Cook about 2 minutes per side.
Add more oil or butter if pan gets too dry. Remove fillets to serving dish.
Wipe out the saucepan. Add the remaining butter and lemon juice.
Heat just to melt butter and combine sauce. Pour over fish fillets and serve.
2 pounds sole fillets
1/2 cup milk
1 cup flour, seasoned with salt and pepper
3 tablespoons olive oil
6 tablespoons unsalted butter, divided
1/4 cup fresh lemon juice
Dip the fish fillets in the milk and then coat with the flour. Shake off excess.
Heat 3 tablespoons olive oil and 3 tablespoons butter in wide sauté pan.
Add fish fillets, a few at a time, do not crowd. Cook about 2 minutes per side.
Add more oil or butter if pan gets too dry. Remove fillets to serving dish.
Wipe out the saucepan. Add the remaining butter and lemon juice.
Heat just to melt butter and combine sauce. Pour over fish fillets and serve.
Grilled Swordfish (serves 4)
1 lemon
1/3 cup olive oil
Salt and pepper
1/4 cup fresh mint, chopped
2 garlic cloves, minced
4 (6ounces) swordfish steaks
Lemon slices
Grate the zest from the lemon and the squeeze out the juice.
Whisk together the zest, juice, olive oil, salt, and pepper.
Stir in the mint and garlic.
Place the fish in a shallow dish and pour the lemon mixture over.
Cover and refrigerate 1 hour.
Grill on a stove top or outdoor grill, about 2-3 minutes per side.
Transfer to serving dish and garnish with lemon slices. Serve.
1 lemon
1/3 cup olive oil
Salt and pepper
1/4 cup fresh mint, chopped
2 garlic cloves, minced
4 (6ounces) swordfish steaks
Lemon slices
Grate the zest from the lemon and the squeeze out the juice.
Whisk together the zest, juice, olive oil, salt, and pepper.
Stir in the mint and garlic.
Place the fish in a shallow dish and pour the lemon mixture over.
Cover and refrigerate 1 hour.
Grill on a stove top or outdoor grill, about 2-3 minutes per side.
Transfer to serving dish and garnish with lemon slices. Serve.
Stewed Fresh Cod (serves 4)
2 tablespoons olive oil
1 onion, diced
2 stalks celery, diced
2 cups coarsely chopped plum tomatoes
1 tablespoon capers, rinsed
1 bay leaf
2 tablespoons chopped flat-leaf parsley
2 pounds fresh cod, cut into chunks
Salt to taste
Heat the olive oil in a large skillet over medium heat.
Add the onion and celery and cook until soft about 10 minutes.
Stir in tomatoes, capers, bay leaf, and parsley.
Simmer, covered, 3-4 minutes.
Add the cod, cover, and cook over low heat 6-8 minutes.
Add salt to taste.
This can also be served as a sauce over linguine.
2 tablespoons olive oil
1 onion, diced
2 stalks celery, diced
2 cups coarsely chopped plum tomatoes
1 tablespoon capers, rinsed
1 bay leaf
2 tablespoons chopped flat-leaf parsley
2 pounds fresh cod, cut into chunks
Salt to taste
Heat the olive oil in a large skillet over medium heat.
Add the onion and celery and cook until soft about 10 minutes.
Stir in tomatoes, capers, bay leaf, and parsley.
Simmer, covered, 3-4 minutes.
Add the cod, cover, and cook over low heat 6-8 minutes.
Add salt to taste.
This can also be served as a sauce over linguine.
Baccala with Tomatoes and Potatoes (Serves 6)
1 pound baccala, without bones
6 medium potatoes, peeled and sliced lengthwise 1/4-inch thick
Flour seasoned with salt and pepper
Oil for frying
3 garlic cloves, minced
1 medium onion, finely chopped
3 tablespoons olive oil
1/4 cup chopped fresh basil
6 to 8 cups of canned crushed tomatoes
2 bay leaves
1 cup small black olives, pitted
Salt and pepper
Pinch of red pepper flakes
2 tablespoons chopped parsley
Cut the baccala into 2-inch wide strips.
Rinse the fish and place in a large bowl.
Cover the fish with cold water and place in the refrigerator to soak for 3 days.
Change the water every day. This is done to remove as much salt as possible.
Drain the baccala and pat dry.
Lightly coat each piece in the seasoned flour.
Heat oil in a large skillet over medium heat.
Fry the baccala for about 2 minutes per side. Remove and set aside.
The fish will finish cooking later in the tomato sauce.
In a large saucepan, boil the potatoes 5-7 minutes,
They will be cooked further in the tomato sauce, so don't overcook them now.
Drain and set aside.
In a large, wide saucepan, heat the olive oil.
Saute the garlic and onions until soft, about 2 minutes.
Add basil and saute another minute.
Add the crushed tomatoes, potatoes, and bay leaves.
Add the baccala.
Bring to a boil and then reduce to a simmer.
Cook for 30 minutes, stirring occasionally, being carreful not to break up the baccala.
During the last 5 minutes of cooking, add the olives.
Season with salt and pepper and red pepper flakes.
Transfer to a serving dish and top with chopped parsley.
Serve warm with crusty Italian bread.
1 pound baccala, without bones
6 medium potatoes, peeled and sliced lengthwise 1/4-inch thick
Flour seasoned with salt and pepper
Oil for frying
3 garlic cloves, minced
1 medium onion, finely chopped
3 tablespoons olive oil
1/4 cup chopped fresh basil
6 to 8 cups of canned crushed tomatoes
2 bay leaves
1 cup small black olives, pitted
Salt and pepper
Pinch of red pepper flakes
2 tablespoons chopped parsley
Cut the baccala into 2-inch wide strips.
Rinse the fish and place in a large bowl.
Cover the fish with cold water and place in the refrigerator to soak for 3 days.
Change the water every day. This is done to remove as much salt as possible.
Drain the baccala and pat dry.
Lightly coat each piece in the seasoned flour.
Heat oil in a large skillet over medium heat.
Fry the baccala for about 2 minutes per side. Remove and set aside.
The fish will finish cooking later in the tomato sauce.
In a large saucepan, boil the potatoes 5-7 minutes,
They will be cooked further in the tomato sauce, so don't overcook them now.
Drain and set aside.
In a large, wide saucepan, heat the olive oil.
Saute the garlic and onions until soft, about 2 minutes.
Add basil and saute another minute.
Add the crushed tomatoes, potatoes, and bay leaves.
Add the baccala.
Bring to a boil and then reduce to a simmer.
Cook for 30 minutes, stirring occasionally, being carreful not to break up the baccala.
During the last 5 minutes of cooking, add the olives.
Season with salt and pepper and red pepper flakes.
Transfer to a serving dish and top with chopped parsley.
Serve warm with crusty Italian bread.
RECIPES
Fried Eel
Fried Baccala
Frito Misto di Pesce
Fried Calamari
Sole with Lemon and Butter Sauce
Squid Braised with Tomatoes and Greens
Grilled Swordfish
Stewed Fresh Cod
Baccala with Tomatoes and Potatoes
Fried Eel
Fried Baccala
Frito Misto di Pesce
Fried Calamari
Sole with Lemon and Butter Sauce
Squid Braised with Tomatoes and Greens
Grilled Swordfish
Stewed Fresh Cod
Baccala with Tomatoes and Potatoes
Squid Braised with Tomatoes and Greens
(Serves 6)
1 cup olive oil, divided
1 red onion, finely chopped
1 celery stalk, finely chopped
1 carrot finely chopped
3 garlic cloves, minced
1 tablespoon chopped fresh parsley
Red pepper flakes to taste
1-1/2 pounds cleaned squid, cut into rings and bite-size pieces
3/4 cup white wine
1-1/2 cups caned crushed tomatoes
1 pound Swiss chard, chopped
1 pound spinach, chopped
Salt and pepper
Heat 1/2 cup oil in a large saucepan over medium heat.
Add the onion, celery, carrot, half the garlic, parsley, and red pepper flakes.
Saute the mixture for 10 minutes.
Add the squid and cook for another 10 minutes.
Add the wine and tomatoes.
Cook uncovered for 30 minutes, adding water if the mixture gets too dry.
In a large skillet, heat the remaining oil and garlic.
Add the Swiss chard and spinach, in batches.
Cook until the greens are tender, about 10 minutes.
Add the greens to the calamari in the saucepan.
Cover and cook for 15 minutes.
Season with salt and pepper to taste.
Serve in soup bowls.
(Serves 6)
1 cup olive oil, divided
1 red onion, finely chopped
1 celery stalk, finely chopped
1 carrot finely chopped
3 garlic cloves, minced
1 tablespoon chopped fresh parsley
Red pepper flakes to taste
1-1/2 pounds cleaned squid, cut into rings and bite-size pieces
3/4 cup white wine
1-1/2 cups caned crushed tomatoes
1 pound Swiss chard, chopped
1 pound spinach, chopped
Salt and pepper
Heat 1/2 cup oil in a large saucepan over medium heat.
Add the onion, celery, carrot, half the garlic, parsley, and red pepper flakes.
Saute the mixture for 10 minutes.
Add the squid and cook for another 10 minutes.
Add the wine and tomatoes.
Cook uncovered for 30 minutes, adding water if the mixture gets too dry.
In a large skillet, heat the remaining oil and garlic.
Add the Swiss chard and spinach, in batches.
Cook until the greens are tender, about 10 minutes.
Add the greens to the calamari in the saucepan.
Cover and cook for 15 minutes.
Season with salt and pepper to taste.
Serve in soup bowls.
 Whole Portuguese Sardines - $ 16.00 Flown in daily direct from Europe, our whole Portuguese sardines arrive at our market extremely fresh and ready to sauté or grill. Sardines are rich in omega 3, selenium and vitamin E and are an excellent source of protein. Treat yourself and order some whole sardines today. Try it with All Fresh Seafood's famous gourmet gourmet crust and sauces. |
 Cod - $ 9.99 Fresh from the North Atlantic, the medium-firm snow white meat has giant flaky pieces. Great for poaching or roasting. |
 Chilean Sea Bass - $ 16.99 Also known as Patagonian Toothfish, This is the grand daddy of firm, white, flakey fillet. It has the same omega 3 oils that salmon has with a more mild flavor. Great for sauteeing, grilling baking or broiling. |