Working with fresh fish can be intimidating, but having the right knowledge about handling and safety can make it a simple and easy task.
Tutorials in this course: 16
Total viewing time: 1 hour 26 minutes
Total course time (including prep and cooking): 10 hours
The holidays are all about sharing and embracing tradition. For many Italian families, tradition comes in the form of a Christmas Eve meal where fish is on the menu instead of meat - a culinary custom known as the Feast of the Seven Fishes.
In spite of its name, this meal can contain anywhere from seven to thirteen courses. While the specific dishes vary from family to family, the basic progression of the menu remains consistent: The first course offers a small snack, proceeded by a light, fresh dish in the second course. The third course features something “meaty”, like grilled or roasted fish, and the fourth course showcases a seafood-based pasta. The next dish is customarily hearty and comforting, like a stew or risotto. The meal is rounded out by a palate cleanser in the form of a fruit sorbet, and culminates with a light, sweet dessert.
The following course provides an array of dishes for you to pick and choose from to curate a perfectly balanced and satisfying Feast of the Seven Fishes. From rich, uni spaghetti to traditional Sicilian cannoli, each recipe is designed and taught with the characteristic passion of Italian gastronomy. We encourage you to mix, match, and make your own version of this delicious holiday tradition.
Chef Giuseppe Tentori is the executive chef and partner at GT Fish & Oyster in Chicago. A native of Italy, Chef Giuseppe has worked at some of Chicago's finest restaurants, establishing himself as one of the city's most well-respected chefs.
Chef David Slater is the chef de cuisine at Emeril’s in New Orleans. Chef David’s bold, “new New Orleans” style of cooking has earned him a number of accolades, including being named one of the “Best Executive Chefs” by New Orleans CityBusiness in 2009, and earning Emeril’s a place on the list of USA Today’s Best Farm-to-Table Movement Restaurants.
Chef Steve Samson opened Sotto in Los Angeles with partners Zach Pollack, Bill Chait, and his wife, Dina Samson. Sotto achieved immediate acclaim, being named one of Esquire Magazine's “Best New Restaurants in America” and Los Angeles Magazine's #1 “Best New Restaurant".
Chef Sandy Gendel is the owner and head chef at the Los Angeles restaurant, Pace ("peace" in Italian), where he presents the best of rustic Italian cuisine with local and organic ingredients.
Chef Wilfredo Avelar is the sous chef at Emeril's Delmonicos in New Orleans where he brings bold tastes and revived tradition to the residents of New Orleans through expertly crafted Cajun and Creole meals.
Chef Ori Menashe is the executive chef of Bestia, one of the top restaurants in Los Angeles. What sets Chef Ori apart is a detail oriented, "from scratch" approach that permeates everything on his menus, from housemade charcuterie to handmade pasta.
John-Carlos Kuramoto is the head chef at Santa Monica’s venerable institution, Michael’s, where Kuramoto has gained a reputation for delivering high-end contemporary American dishes with a modern California flair. He also recently appeared on “Knife Fight,” a chef competition show on the Esquire Network.
Chef Carlo Lamagna serves as the executive chef at Portland's diverse European style tavern, Clyde Common, which Zagat called a "hipster paradise attached to Portland's Ace Hotel" and was named one of 50 Best Bars in America by Food & Wine. At Clyde Common, Chef Carlo has revamped the menu, adding several popular sharable plates that encourage a more communal dining experience.
Jason Stude is the chef de cuisine at Second Bar + Kitchen in Austin, Texas. His ingredient-driven, detail-oriented menus have gained him respect and recognition throughout the culinary world. Jason has appeared on Food Network's "Chopped", and "Iron Chef America".
Chef Frank McClelland is the head chef and proprietor of L’Espallier, as well as the author of a James Beard Award-winning cookbook. His culinary achievements have earned acclaim from publications such as Zagat, Forbes, Food & Wine, Bon Appétit, Wine Spectator, Condé Nast Traveler, and many others.
Roman Murphy is the executive chef at Austin eatery, Bess Bistro. His ability to create dishes that are sophisticated and uniquely his own has recently landed him recognition by Zagat on their Austin’s 30 under 30 list.
Susana Querejazu is the pastry chef at the James Beard nominated Odd Duck restaurant in Austin, Texas. Her talent and passion for pastry were recently recognized by Zagat, where she was featured on their Austin’s 30 under 30 list.
What You Need
- Cutting board
- Chef's knife
- Sauté pan
- Large pot
- Sheet pan
- Mixing bowls
- Stand mixer
- Robot Coupe or food processor
- Ice cream maker
- Pasta machine
- Garganelli board
- Slotted spoon
- Rubber spatula
- Cheese grater
- Oyster knife
- Pizza Cutter
- Rolling pin
- Scrubbing sponge
- Disposable piping bag
- Small glass jars
- Plastic wrap
- Ingredients are listed within each respective tutorial
Succulent lobster meat paired with crispy lettuce offers a taste of New England with each bite of this savory salad.
This delicately flavored fish cooks up quickly, making for a fresh and healthy main dish.
This recipe enhances a traditional staple of Italian cuisine with fresh, assorted seafood.