Feast Of Seven Fishes In One Pot Recipe

Name: Feast Of Seven Fishes In One Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 1/2 pound) hard shell lobsters; 1 pound manila clams; 1 pound mussels; 1 pound day boat sea scallops; 1 pound shrimp, peeled and deveined, shells reserved; 1 pound striped bass fillet, skin removed, portioned into roughly 3-ounce pieces; 1 pound fish bones (ask your fish monger); 1/2 pound fresh squid; 1/4 cup canola oil; 2 small heads of fennel, 1 thinly sliced, 1 cut into 1/4-inch wedges; 1 small yellow onion, thinly sliced; 1 carrot, thinly sliced; 3 cloves garlic, thinly sliced; 2 stalks celery, thinly sliced; 2 small beefsteak tomatoes, chopped; 1/2 cup brandy; 1 cup white wine; peel of 1 orange; peel of 1 lemon; 4 sprigs basil, 2 sprigs reserved for garnish; 3 sprigs parsley; 1/4 teaspoon red pepper flakes; 1 pound fingerling potatoes; 1/2 cup good quality extra virgin olive oil; salt and pepper to taste

Servings: persons

2 (1 1/2 pound) hard shell lobsters
1 pound manila clams
1 pound mussels
1 pound day boat sea scallops
1 pound shrimp, peeled and deveined, shells reserved
1 pound striped bass fillet, skin removed, portioned into roughly 3-ounce pieces
1 pound fish bones (ask your fish monger)
1/2 pound fresh squid
1/4 cup canola oil
2 small heads of fennel, 1 thinly sliced, 1 cut into 1/4-inch wedges
1 small yellow onion, thinly sliced
1 carrot, thinly sliced
3 cloves garlic, thinly sliced
2 stalks celery, thinly sliced
2 small beefsteak tomatoes, chopped
1/2 cup brandy
1 cup white wine
peel of 1 orange
peel of 1 lemon
4 sprigs basil, 2 sprigs reserved for garnish
3 sprigs parsley
1/4 teaspoon red pepper flakes
1 pound fingerling potatoes
1/2 cup good quality extra virgin olive oil
salt and pepper to taste

1
Bring 3 gallons of heavily salted water to a boil on your stovetop.
2
(The water should be as salty as the ocean.)
3
Prepare an ice bath.
4
Place the lobsters in boiling water, return the water to a boil and cook the lobster for 5 minutes.
5
Remove the lobsters and place in ice bath for 15 minutes.
6
Transfer lobsters to a cutting board; separate the tail and claws from the lobster.
7
Use a pair of heavy kitchen shears to cut the tail directly in half lengthwise.
8
The meat and shell should remain connected.
9
Crack the claws and arms to remove all useable meat.
10
Reserve the lobster tails and claw meat for the next days use.
11
Use the kitchen shears to cut the head into 2 inch pieces.
12
Prepare the Zuppa: Heat the canola oil in a large, heavy-bottom saucepan.
13
Add the lobster headpieces, shrimp shells and fish bones, and saute for 5 minutes.
14
Add the sliced fennel, onions, carrots, garlic, celery and tomatoes, and cook for 10 minutes on low heat.
15
Deglaze with the brandy and white wine, and cook for 3 more minutes.
16
Cover the bones and vegetables by one inch of cold water.
17
Bring to a simmer over high heat and cook on low for 45 minutes.
18
Strain the liquid through a fine mesh sieve.
19
Place the orange and lemon peels, basil, parsley and red pepper flakes in the strained liquid to steep over night in your refrigerator.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 (1 1/2 pound) hard shell lobsters, 1 pound manila clams, 1 pound mussels, 1 pound day boat sea scallops, and more.

Yes, Feast Of Seven Fishes In One Pot falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Feast Of Seven Fishes In One Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions