Feast of the Seven Fishes: 19 Italian Christmas Eve Dishes Lidia Bastianich Fans Will Want to Make

The Feast of the Seven Fishes is the Italian American Christmas Eve dinner that fills the table with seafood and the house with family. It grew out of the old Catholic custom of skipping meat on the night before Christmas, and today it is one of the most loved holiday traditions in New York, New Jersey and Philadelphia. TV has made it famous all over again: a Binging with Babish video recreating the chaotic Christmas Eve feast from The Bear has more than 1.4 million views. You do not need seven perfect dishes. Pick the ones that sound good, invite the people you love, and start cooking..

Lidia Bastianich and the Feast of the Seven Fishes

Few cooks have taught Americans more about Italian home cooking than Lidia Bastianich. Born in 1947 in Pula, she spent part of her childhood with her family in a refugee camp in Trieste before they reached the United States in 1958 and settled in Queens. She opened her first restaurant in 1971 and has been on public television since 1998, according to her Wikipedia biography. Her spaghetti with seafood video has more than 876,000 views, and it is a perfect start for a Feast of the Seven Fishes..

You will need: 1 lb spaghetti, 1/3 cup olive oil, 6 cloves garlic (sliced), 1/2 tsp red pepper flakes, 1 lb littleneck clams (scrubbed), 1 lb mussels (cleaned), 1/2 lb shrimp (peeled), 1/2 lb calamari rings, 1 can (28 oz) crushed tomatoes, 1/2 cup chopped parsley, salt.

How to make it: 1. Cook the spaghetti in salted water until just short of al dente. 2. Warm the oil, garlic and pepper flakes in a wide pot. 3. Add the tomatoes and simmer 10 minutes. 4. Add the clams and mussels, cover and cook until they open, throwing away any that stay closed. 5. Add the shrimp and calamari and cook 2 to 3 minutes until opaque. 6. Toss in the pasta with a splash of pasta water and the parsley.

Baccala Salad to Start the Feast of the Seven Fishes

Salt cod is the fish many Italian grandmothers could not imagine Christmas Eve without. It has to soak in cold water for two to three days, so start early. Once it is soft and mild, it gets poached and flaked into a bright salad with lemon, garlic, celery and olives. Served cold, it is the perfect opener for a Feast of the Seven Fishes because you make it a day ahead. Did your family serve baccala?

You will need: 1 lb dried salt cod, 1/3 cup olive oil, juice of 1 lemon, 2 cloves garlic (minced), 2 celery ribs (sliced), 1/2 cup black olives, 1/4 cup chopped parsley, pinch of red pepper flakes, black pepper.

How to make it: 1. Soak the cod in cold water in the fridge for 2 to 3 days, changing the water 3 times a day. 2. Simmer the cod in fresh water for 10 minutes until it flakes. 3. Drain, cool and break into pieces, removing any bones. 4. Toss with the oil, lemon, garlic, celery, olives and parsley. 5. Season with pepper flakes and black pepper. 6. Chill at least 2 hours before serving.

Fried Calamari for the Feast of the Seven Fishes

Fried calamari is the dish that disappears first, so make more than you think you need. Soaking the rings in milk keeps them tender, and a quick fry gives them a light, crisp coat. Serve them right away with lemon wedges and warm marinara for dipping. The secret is not to overcook them: two minutes is enough, or they turn chewy. It is the star of almost every Feast of the Seven Fishes. Lemon or marinara, which do you reach for first?

You will need: 2 lb cleaned squid (tubes cut into rings, plus tentacles), 2 cups milk, 1 1/2 cups flour, 1/2 cup cornmeal, 1 tsp salt, 1/2 tsp pepper, vegetable oil for frying, lemon wedges, warm marinara sauce.

How to make it: 1. Soak the squid in milk for 30 minutes. 2. Mix the flour, cornmeal, salt and pepper. 3. Heat 2 inches of oil to 360 F in a heavy pot. 4. Drain the squid and toss it in the flour mix. 5. Fry in small batches for about 2 minutes until golden. 6. Drain on paper towels, salt and serve with lemon and marinara.

Crispy Fried Smelts

In many Italian American homes, a big platter of fried smelts was the dish the older relatives fought over. These little fish are eaten whole, bones and all, and they taste sweet and mild. A light dusting of seasoned flour and a quick fry is all they need. They are also one of the cheapest fish at the counter, which helps when you are cooking seven of them. Old school Feast of the Seven Fishes menus almost always had them. Would you try them whole?

You will need: 2 lb fresh smelts (cleaned, heads removed if you like), 1 cup flour, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, vegetable oil for frying, lemon wedges, chopped parsley.

How to make it: 1. Rinse the smelts and pat them very dry. 2. Mix the flour, salt, pepper and garlic powder. 3. Heat 1 inch of oil to 360 F in a deep skillet. 4. Dredge the fish in the flour and shake off the extra. 5. Fry in batches for 2 to 3 minutes until crisp. 6. Drain, sprinkle with salt and parsley and serve with lemon.

Garlic Shrimp Scampi

Shrimp scampi is the dish that wins over guests who say they do not like fish. Big shrimp cook in a few minutes in butter, olive oil and lots of garlic, then get a squeeze of lemon and a handful of parsley. Use chicken or seafood broth instead of wine so everyone can enjoy it. Serve it on its own with bread for dipping, or toss it with linguine. It is the easiest crowd pleaser at any Feast of the Seven Fishes. Bread for the sauce, yes or no?

You will need: 1 1/2 lb large shrimp (peeled and deveined), 3 tbsp butter, 2 tbsp olive oil, 6 cloves garlic (minced), 1/4 tsp red pepper flakes, 1/2 cup seafood or chicken broth, juice of 1 lemon, 1/4 cup chopped parsley, salt and pepper, crusty bread.

How to make it: 1. Pat the shrimp dry and season with salt and pepper. 2. Heat the butter and oil in a large skillet. 3. Cook the garlic and pepper flakes for 30 seconds. 4. Add the shrimp and cook 1 to 2 minutes per side until pink. 5. Add the broth and lemon juice and simmer 1 minute. 6. Stir in the parsley and serve with bread.

Linguine With Clams, a Feast of the Seven Fishes Must

If there is one pasta every Feast of the Seven Fishes needs, this is it. Fresh clams open right in a garlicky olive oil sauce, and their briny juices become part of the dressing for the linguine. It is simple, fast and tastes like the seaside. Scrub the clams well and throw away any that do not open. A little pasta water helps the sauce cling to every strand. Fresh clams or canned in a pinch?

You will need: 1 lb linguine, 3 lb littleneck clams (scrubbed), 1/3 cup olive oil, 6 cloves garlic (sliced), 1/2 tsp red pepper flakes, 1/2 cup clam juice or broth, 2 tbsp butter, 1/2 cup chopped parsley, lemon zest.

How to make it: 1. Cook the linguine until just short of al dente and save 1 cup of pasta water. 2. Warm the oil, garlic and pepper flakes in a large pot. 3. Add the clams and clam juice, cover and cook 6 to 8 minutes until they open. 4. Throw away any closed clams. 5. Add the pasta, butter and a splash of pasta water and toss 1 minute. 6. Finish with parsley and lemon zest.

Mussels Marinara

Mussels are one of the easiest and most budget friendly dishes you can add to the Seven Fishes menu. They steam open in about five minutes in a garlicky tomato sauce, and the sauce is so good that the bread basket empties fast. Buy them the day you cook them, keep them cold, and tap any open ones: if they do not close, toss them. Serve right in the pot for a family style moment. They are an easy win for a first Feast of the Seven Fishes. Spoon or bread for the sauce?

You will need: 3 lb mussels (scrubbed and debearded), 3 tbsp olive oil, 4 cloves garlic (sliced), 1/2 tsp red pepper flakes, 1 can (28 oz) crushed tomatoes, 1/2 cup seafood or chicken broth, 1 tsp dried oregano, 1/4 cup chopped basil and parsley, crusty bread.

How to make it: 1. Warm the oil, garlic and pepper flakes in a wide pot. 2. Add the tomatoes, broth and oregano and simmer 10 minutes. 3. Add the mussels and stir. 4. Cover and cook 5 to 6 minutes until they open. 5. Throw away any that stay closed. 6. Sprinkle with herbs and serve with bread.

Baked Stuffed Clams

Baked stuffed clams are the kind of appetizer that makes the whole house smell like Christmas Eve. The clams are steamed open, chopped and mixed with garlic, breadcrumbs, Parmesan and herbs, then packed back into the shells and baked until golden. You can stuff them the morning of the party and bake them right before guests sit down. A bed of coarse salt keeps them steady on the pan. How many could you eat?

You will need: 24 littleneck clams (scrubbed), 1 cup Italian breadcrumbs, 1/4 cup grated Parmesan, 3 cloves garlic (minced), 1/4 cup chopped parsley, 1/2 tsp dried oregano, 1/3 cup olive oil, juice of 1/2 lemon, paprika, lemon wedges.

How to make it: 1. Steam the clams in 1/2 inch of water until they open and save the liquid. 2. Remove the clams, chop them and keep 24 half shells. 3. Mix the clams, breadcrumbs, Parmesan, garlic, herbs, oil, lemon and 3 tbsp clam liquid. 4. Fill the shells. 5. Sprinkle with paprika. 6. Bake at 425 F for 10 to 12 minutes until golden.

Feast of the Seven Fishes Seafood Salad (Insalata di Mare)

Insalata di mare is the cool, bright dish that balances all the fried food on the table. Shrimp, calamari and scallops are cooked quickly, then marinated in lemon juice, olive oil, garlic and celery. Because it tastes even better after a night in the fridge, it is a smart make ahead dish for a busy Christmas Eve. Serve it over lettuce or on its own with bread. Every Feast of the Seven Fishes needs one cold dish like this. Is this the dish your family brings every year?

You will need: 1 lb shrimp (peeled), 1 lb calamari (rings and tentacles), 1/2 lb bay scallops, 1/2 cup olive oil, juice of 2 lemons, 2 cloves garlic (minced), 3 celery ribs (sliced), 1/2 cup sliced olives, 1/4 cup chopped parsley, salt, pepper, lettuce leaves.

How to make it: 1. Bring a pot of salted water to a boil. 2. Cook the shrimp 2 minutes, the scallops 1 minute and the calamari 1 minute, in separate batches. 3. Drain and cool. 4. Whisk the oil, lemon, garlic, salt and pepper. 5. Toss with the seafood, celery, olives and parsley. 6. Chill at least 4 hours and serve over lettuce.

Octopus and Potato Salad

Octopus sounds fancy, but it is mostly about patience. Simmer it gently until a knife slides in easily, then slice it and toss it with warm potatoes, olive oil, lemon and parsley. The potatoes soak up all that flavor. Many cooks now buy octopus already cooked, which makes this a 15 minute dish. It is a southern Italian classic that looks beautiful on a holiday table. It adds real wow to the Feast of the Seven Fishes. Have you ever cooked octopus at home?

You will need: 2 lb octopus (cleaned) or 1 lb precooked octopus, 1 1/2 lb small potatoes, 1/3 cup olive oil, juice of 1 lemon, 2 cloves garlic (minced), 2 celery ribs (sliced), 1/4 cup chopped parsley, salt, pepper.

How to make it: 1. Simmer the raw octopus in a large pot of water for 45 to 60 minutes until tender, then cool. 2. Boil the potatoes until tender and cut in halves. 3. Slice the octopus into bite size pieces. 4. Whisk the oil, lemon, garlic, salt and pepper. 5. Toss the warm potatoes, octopus and celery with the dressing. 6. Add parsley and serve warm or cool.

Whole Roasted Branzino With Lemon and Herbs

A whole roasted fish in the middle of the table always gets a gasp, and branzino is one of the easiest to make. It is a mild Mediterranean sea bass about the size of a dinner plate. Stuff it with lemon, garlic and herbs, rub it with olive oil, and roast until the skin is crisp. Ask the fish counter to clean and scale it for you. Cook it until the flesh flakes and reaches 145 F. It makes a stunning centerpiece for the Feast of the Seven Fishes. Whole fish or fillets at your house?

You will need: 2 whole branzino (about 1 1/2 lb each, cleaned and scaled), 1 lemon (sliced), 4 cloves garlic (smashed), fresh rosemary, thyme and parsley, 3 tbsp olive oil, 1 pint cherry tomatoes, salt and pepper.

How to make it: 1. Heat the oven to 425 F. 2. Pat the fish dry and make 3 cuts on each side. 3. Season inside and out with salt and pepper. 4. Fill with lemon, garlic and herbs. 5. Rub with oil and lay on a sheet pan with the tomatoes. 6. Roast 20 to 25 minutes until the flesh flakes and reaches 145 F.

Sicilian Style Swordfish Skewers

Sicily is famous for swordfish, and these skewers bring a taste of it to your Christmas Eve table. Chunks of meaty swordfish are threaded with red onion and bay leaves, seared in a hot pan, then finished with a sweet and sour sauce of vinegar, honey, raisins and pine nuts called agrodolce. They are a nice change from all the fried dishes. For more holiday traditions from other countries, see our Christmas Eve dinners around the world. Sweet and sour: yes or no?

You will need: 1 1/2 lb swordfish steaks (cut into 1 1/2 inch cubes), 1 red onion (cut into chunks), 12 bay leaves, 3 tbsp olive oil, salt and pepper. Sauce: 1/4 cup red wine vinegar, 2 tbsp honey, 2 tbsp raisins, 2 tbsp pine nuts, pinch of red pepper flakes.

How to make it: 1. Thread the fish, onion and bay leaves onto skewers. 2. Brush with oil and season. 3. Sear in a hot grill pan for 2 to 3 minutes per side until just cooked through. 4. Simmer the vinegar, honey, raisins and pepper flakes for 3 minutes. 5. Stir in the toasted pine nuts. 6. Spoon the sauce over the skewers and serve with lemon.

Mixed Fish Stew for a Feast of the Seven Fishes

A big pot of fish stew is the easiest way to count several fish at once. Shrimp, mussels, clams and chunks of white fish simmer in a tomato and garlic broth until everything is just cooked. Ladle it into bowls over toasted bread so nothing goes to waste. If your Feast of the Seven Fishes menu feels too long, this one pot dish can cover four of them. Which seafood would you add to the pot?

You will need: 1 lb firm white fish (cod or halibut, in chunks), 1/2 lb shrimp, 1 lb mussels, 1 lb clams, 1/4 cup olive oil, 1 onion, 4 cloves garlic, 1 can (28 oz) crushed tomatoes, 4 cups seafood broth, 1 tsp dried oregano, pinch of red pepper flakes, parsley, toasted bread.

How to make it: 1. Cook the onion and garlic in the oil until soft. 2. Add the tomatoes, broth, oregano and pepper flakes and simmer 20 minutes. 3. Add the clams and mussels and cover for 5 minutes. 4. Add the fish and shrimp and simmer 4 to 5 minutes until cooked through. 5. Throw away any shells that stay closed. 6. Serve over toasted bread with parsley.

Lobster Fra Diavolo

If Christmas Eve is the night for a splurge, this is the dish. Fra diavolo means brother devil, and the sauce lives up to the name with a good kick of red pepper. Lobster tails are split and simmered right in the spicy tomato sauce, then tossed with linguine. Buying tails instead of whole lobsters makes it much easier for home cooks. Adjust the heat for the kids. It turns the Feast of the Seven Fishes into a real celebration. How spicy do you like it?

You will need: 4 lobster tails (split in half lengthwise), 1 lb linguine, 1/4 cup olive oil, 5 cloves garlic (sliced), 1 tsp red pepper flakes, 1 can (28 oz) crushed tomatoes, 1/2 cup seafood broth, 1 tsp dried oregano, 1/4 cup chopped parsley, salt.

How to make it: 1. Cook the linguine until just short of al dente. 2. Warm the oil, garlic and pepper flakes in a wide pan. 3. Add the tomatoes, broth and oregano and simmer 10 minutes. 4. Add the lobster tails, cover and cook 6 to 8 minutes until the meat is opaque. 5. Toss the pasta in the sauce. 6. Top with the lobster and parsley.

Creamy Seafood Risotto

Seafood risotto feels elegant but only needs one pot and some patience. Arborio rice slowly soaks up a seafood broth until it turns creamy, then shrimp, mussels, clams and calamari go in at the end so they stay tender. A little butter and lemon zest finish it off. Keep stirring and keep the broth warm, and it will be ready in about 25 minutes. It makes a cozy middle course for the Feast of the Seven Fishes. Would this be a first course or the main event at your house?

You will need: 1 1/2 cups Arborio rice, 6 cups warm seafood broth, 1 small onion (minced), 2 cloves garlic, 3 tbsp olive oil, 1/2 lb shrimp, 1/2 lb mussels, 1/2 lb clams, 1/2 lb calamari rings, 2 tbsp butter, lemon zest, parsley.

How to make it: 1. Cook the onion and garlic in the oil until soft. 2. Add the rice and toast 2 minutes. 3. Add the broth one ladle at a time, stirring until absorbed, for about 18 minutes. 4. Add the clams and mussels, cover 4 minutes, then add the shrimp and calamari for 2 to 3 minutes. 5. Throw away any closed shells. 6. Stir in butter, lemon zest and parsley.

Seared Scallops With Lemon Butter

Seared scallops take about four minutes and look like they came from a fine dining restaurant. The trick is a very hot pan and very dry scallops, so they get a deep golden crust. A quick lemon butter sauce with garlic and parsley finishes them. Serve two or three per person as a small course between the bigger dishes. They are one of the most elegant choices for the Feast of the Seven Fishes. Do you love scallops?

You will need: 1 1/2 lb large sea scallops (side muscle removed), 2 tbsp olive oil, 3 tbsp butter, 2 cloves garlic (minced), juice of 1 lemon, 2 tbsp chopped parsley, salt and pepper.

How to make it: 1. Pat the scallops very dry and season. 2. Heat the oil in a heavy skillet until very hot. 3. Sear the scallops 2 minutes without moving them. 4. Flip and cook 1 to 2 minutes more, then move to a plate. 5. Melt the butter with the garlic, then add the lemon and parsley. 6. Spoon the sauce over the scallops.

Baked Cod in Lemon Cream Sauce

Not everyone at the table loves strong fish flavors, and baked cod is the gentle crowd pleaser. Thick white fillets bake in a simple lemon and garlic cream sauce with a few vegetables, and they come out moist and flaky. It is also the easiest dish to make for a crowd, since everything goes in one baking dish. It works well for kids and older guests too. Cod is a smart choice for a Feast of the Seven Fishes with picky eaters. Is cod the fish everyone in your family agrees on?

You will need: 2 lb thick cod fillets, 1 cup heavy cream, 2 cloves garlic (minced), zest and juice of 1 lemon, 1 cup green beans (trimmed), 1 cup diced potatoes (par boiled), 2 tbsp butter, salt, pepper, fresh dill or parsley.

How to make it: 1. Heat the oven to 400 F and butter a baking dish. 2. Spread the potatoes and green beans in the dish. 3. Lay the cod on top and season. 4. Warm the cream with the garlic, lemon zest and juice and pour over. 5. Bake 15 to 18 minutes until the fish flakes and reaches 145 F. 6. Sprinkle with herbs and serve.

Fritto Misto

Fritto misto means mixed fry, and it is the most fun way to serve several kinds of seafood at once. Shrimp, calamari, small fish and even thin lemon slices get a light dusting of flour and a quick fry until golden. Pile it all on paper on a big board and let everyone dig in with their hands. Serve it with lemon wedges and garlic mayonnaise for dipping. It is a great way to round out a Feast of the Seven Fishes. Which piece would you grab first?

You will need: 1 lb shrimp (peeled), 1 lb calamari rings, 1/2 lb smelts or small fish, 1 lemon (very thinly sliced), 1 1/2 cups flour, 1/2 cup semolina or cornmeal, 1 tsp salt, vegetable oil for frying, lemon wedges, garlic mayonnaise.

How to make it: 1. Pat all the seafood very dry. 2. Mix the flour, semolina and salt. 3. Heat 2 inches of oil to 360 F. 4. Toss the seafood and lemon slices in the flour mix. 5. Fry in small batches for 2 to 3 minutes until golden. 6. Drain, salt and serve hot with lemon and garlic mayonnaise.

Struffoli, the Sweet End of the Feast of the Seven Fishes

No Feast of the Seven Fishes is complete without something sweet, and in Naples that means struffoli. Tiny balls of dough are fried until golden, then tossed in warm honey and piled into a wreath or a little mountain. Rainbow sprinkles and candied orange peel make them look like Christmas. Everyone pulls off a few with their fingers, which is half the fun. They keep for days, so you can make them ahead. Which dish from this list will you make first?

You will need: 2 cups flour, 3 eggs, 2 tbsp sugar, 2 tbsp softened butter, zest of 1 lemon, 1/4 tsp salt, vegetable oil for frying, 3/4 cup honey, 2 tbsp sugar, rainbow nonpareils, candied orange peel.

How to make it: 1. Mix the flour, eggs, sugar, butter, zest and salt into a soft dough and rest 30 minutes. 2. Roll into thin ropes and cut into small pieces. 3. Fry in 350 F oil in batches for 1 to 2 minutes until golden, then drain. 4. Warm the honey and sugar until runny. 5. Toss the dough balls in the honey. 6. Shape into a mound and decorate with sprinkles and orange peel.