Feast of the Seven Fishes

The Christmas Eve tradition in my family stems from the canon law of meatless meals on Fridays and on the eve of high holidays. 

Over the years in the U.S., for Italian-Americans, this custom developed into a celebration called the Feast of the Seven Fishes.

My mother lives with me. She is 90 years old, of Italian descent, strong-willed, and excellent company. We “eat local”. In the Mediterranean, local includes copious quantities of fish. Out here on a farm in the Shenandoah Valley, local foods tend to be predominantly land dwellers. 

Nonetheless, we rise to the challenge, and celebrate we shall. Here are the fishes we’ve decided to use, and their non-local (but sustainable) sources:

First Course - 

Endive leaf topped with a slice of hard-boiled egg and a single anchovy, dressed with olive oil and vinegar. 
(Anchovies from Vital Choice Seafoods)

Second Course - 

Pickled herring on a slice of potato, topped with sour cream and onion (Herring from VitaFoods)

Third Course - 

Oyster stew made with butter and fresh cream (Oysters from Circle C Oyster Ranch -Chesapeake Bay)

Fourth Course - 

Sautéed shrimp with garlic butter and lemon (Shrimp from Vital Choice Seafood)

Fifth Course - 

Poached salmon on a bed of kale, dressed with a chutney of ground pecans, chopped olives, minced dried fruits (dates, pineapple, figs), dressed with balsamic vinegar (Salmon from Wild Salmon Co.)

Sixth Course - 

Fish and sauce (black cod with a thin tomato sauce, onion, garlic, basil, and oregano) (Black Cod from Wild Salmon Co.)

Seventh Course - 

Sautéed scallops with garlic, liquid aminos, coconut oil, butter, and rhubarb sauce. (Scallops from Vital Choice Seafood)

Side dishes will be breaded eggplant, sweet potato gnocchi, and a homemade panettone for dessert round out the meal.

While shopping for ingredients for our menu, I enjoy seeing the diversity of vendors at my local farmers' market. 

A family from Ukraine sells piroshki. A Venezuelan vendor offers arepas. These are just two examples of the variety of ethnic foods available there. 

Sampling these new-to-me foods enriches my experience of the holidays. It reminds me that there are many ways to celebrate this glorious season.

My siblings and I grew up among many, many cousins. Our celebrations were HUGE, full of family activity, filled with devastatingly irresistible aromas wafting from the kitchen, included a prominent display of the Christmas Nativity and a pine tree (emitting a fragrance of its own) trimmed with decorations that I have to this very day, all wrapped up with love that spanned three generations.

Now it’s just Mom and me and a couple of close friends, gathering to bring meaning to our favorite of holidays. It is a calmer, quieter time of sharing these memories at the dining room table, and talking over old times on the phone with loved ones far away.

On Christmas day we return to the land with beef bresaola (traditionally made with lean cuts like eye of round to break the fast. 

I wish you a blessed holiday, whatever your tradition

Susan