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CHRISTMAS EVE

FRIED, BAKED, GRILLED, STEWED, AND SAUTEED FISH

Fried Eel  (serves 4)

1 cup flour

1 tsp. salt

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2 lb. eel, skinned and cut into 2" 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 lb. baccala (salt cod)

Premium Quality Salt Cod

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" pieces

Combine flour and breadcrumbs.  Coat fish.

Fry in oil until golden brown.

Fritto Misto di Pesce (serves 6-8)

This dish requires 3 lb. 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 lb. cleaned calamari, tentacles removed and bodies cut into 1/2" rings

1 cup flour

1 cup breadcrumbs

1 tsp. 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.

Breaded Italian 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 lb. sole fillets

1/2 cup milk

1 cup flour, seasoned with salt and pepper

Stuffed Sole with Shrimp & Garlic

3 TB. olive oil

6TB. 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 TB. olive oil and 3 TB. 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.

Stuffed Squid (serves 2)

1 oz. dried porcini mushrooms

1/3 cup chopped onion

2 tsp. olive oil

1 cup cubed Italian bread

1 cup ricotta cheese

1/2 cup shredded mozzarella cheese

1/4 cup Parmesan cheese

3 TB. parsley

salt and pepper

Colossal Crab Cakes

1/2 lb. squid  (bodies only)

Traditional tomato sauce

Soak porcini mushrooms in 2 cups hot water for 30 minutes.

Rinse and chop coarsely.

Sauté onion in olive oil until soft, 2-3 minutes.

Combine all of the ingredients, except the squid and tomato sauce, in a bowl.  Mix well.

Stuff the mixture into the squid.  Do not overfill or they will burst during cooking.

Close the end of the squid with a toothpick.

Pour a little of the tomato sauce in the bottom of a casserole dish.

Place the stuffed squid on top.  Pour a little more sauce over each.

Cover and bake in a 350 degree F. oven for 30 minutes. Remove cover.

Sprinkle parmesan cheese over and cook an additional 5-10 minutes.

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 (6oz.) swordfish steaks

lemon slices

Swordfish Steaks

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 stovetop or outdoor grill, about 2-3 minutes per side.

Transfer to serving dish and garnish with lemon slices.  Serve.

Stewed Cod (serves 4)

2 TB. olive oil

1 onion, diced

2 stalks celery, diced

2 cups coarsely chopped plum tomatoes

1 TB. capers, rinsed

1 bay leaf

2 TB. chopped flat-leaf parsley

2 lb. cod, cut into chunks

"THE CAPE COD - GIFT CERIFICATE"

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.

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