Following are some of the recipes we use. Most of them are standbys that show up on the table year after year. Christmas just wouldn't be Christmas without them. It's difficult to say what region of Italy these recipes actually hail from. My mother's family is a mixture of different regions and over the years, each new addition to the family made his or her own adjustments, changes and additions until what we have is a DiGironimo spin rather than a regional one. One thing I can guarantee though, each one is tried, tested and terrific! You can make them all and know that years of hard won knowledge is behind each and every one. Try them out . . . whether you put on a lavish Christmas Eve feast, or use them any time of the year, you're sure to be a huge success with the seafood lovers in your life!
Linguine with Tomato Clam Sauce -- Linguine con Vongole
There are two versions of clam sauce that are popular for pasta, one with and one without tomatoes. Either is lovely but this tomato version is my favourite.
2 lbs fresh clams in their shells
6 tbsp olive oil
2 cloves garlic crushed
14 oz fresh or canned tomatoes, finely chopped
4 tbsp fresh chopped parsley
salt and fresh ground black pepper to taste
1 lb linguine
Scrub and rinse the clams well under cold running water. Place them in a large saucepan with one cup of water, and heat until the clams begin to open. Lift them out of the pan as they open and place in a bowl.
Remove the clams from their shells, chopping any large ones into 2 or 3 pieces and reserving any juices. Add the cooking liquid to the reserved juices and strain through cheesecloth.
Bring a large pot of water to the boil.
Place the olive oil in a medium saucepan with the garlic. Cook over moderate heat until the garlic is just golden. Remove the garlic and discard. Add the chopped tomatoes to the oil and the clam juices. Mix well and cook over low heat until the sauce begins to reduce and thicken.
Add salt and pasta to the boiling water.
Just before the pasta is ready to be drained, add the parsley and clams to the tomato mixture and raise the heat. Add some freshly ground black pepper and salt to taste. Drain the pasta, turn into a serving bowl and add the hot sauce. Serve immediately.
Baked Cod with Garlic Mayonnaise -- Merluzzo al Forno
4 anchovy fillets
3 tbsp chopped fresh parsley
coarsely ground black pepper
6 tbsp olive oil
4 cod fillets, skinned
1/3 cup plain bread crumbs
For the mayonnaise:
2 cloves garlic finely chopped
1 egg yolk
1 tsp Dijon mustard
3/4 cup vegetable oil
salt and freshly ground black pepper
To make the mayonnaise, put the garlic in a small bowl and mash to a paste. Beat in the egg yolk and mustard. Add the oil in a thin stream while beating vigorously with a small wire whisk. When the mixture is thick and smooth, season with salt and pepper. Cover the bowl and keep cool.
Preheat the oven to 400F. Chop the anchovy fillets with the parsley very finely. Place in a small bowl, and add pepper and 3 tbsp of the oil. Stir to a paste.
Place the cod fillets in one layer in an oiled baking dish. Spread the anchovy paste on top of the fillets. Sprinkle with the bread crumbs and the remaining oil. Bake for 20 - 25 minutes or until the breadcrumbs are golden. Serve hot with the garlic mayonnaise.
Monkfish Medallions with Thyme -- Pescatrice con Timo
1 1/4 lb monkfish fillet in one piece
3 tbsp extra virgin olive oil
1/2 cup small black olives, pitted
1 large or two small tomatoes seeded and chopped
1 sprig fresh thyme
salt and freshly ground pepper
1 tbsp finely chopped fresh parsley
Preheat the oven to 400F. Remove the grey membrane from the monkfish. Cut the fish into slices that are 1/2 inch thick.
Heat a non stick frying till very hot and sear the fish quickly on both sides. Set aside. Spread 1 tbsp of the olive oil on the bottom of a shallow baking dish. Arrange the fish in one layer. Distribute the olives and diced tomato on top of the fish.
Sprinkle the fish with the thyme, salt and pepper and the remaining oil. Bake for 10 - 12 minutes.
Sprinkle with parsley before serving.
This is the basic zuppa that is always made in our house. It can be made in a large batch, a small batch . . . it's great reheated . . . you can leave out or add any fish you wish. The key is that it's a tomato base, and it's chock full of all your favourite things.
2 - 3 pounds of fish trimmings, shells, etc (For this, I usually reserve all the heads, tails, shells etc of the other fish we're cooking.)
enough water to cover them in a large pot (Bring to a boil and simmer for about 1 1/2 hours.)
2 28oz cans plum tomatoes
3 tbsp olive oil
1 cup dry white wine
2 lbs fresh shrimp, peeled and deveined
2 lbs fresh mussels
2 lbs fresh clams
1 lb scallops
2 lbs squid, cleaned and the tubes cut into rings
3 lbs mixed fish fillets such as cod, monkfish, red snapper, etc
2 lbs crab legs cut into 2 or 3 inch pieces
2 lbs scampi
3 tbsp each fresh chopped parsley, basil, oregano and marjoram
salt and freshly ground pepper
Drain the tomatoes, reserving the liquid. Heat the oil in a large saucepan or stock pot. Add the tomatoes, breaking them. Allow to cook for about 10 minutes, till broken down. Slowly add the reserved liquid. Cook for 5 minutes more. Add the wine, reduce heat to a simmer and cook 10 minutes more. Add about 2 cups of the fish stock and bring to a gentle boil.
Add salt, pepper and herbs and allow to simmer 5 minutes, then start adding the fish. Start with the clams and mussels, then once they start opening add the crab, scampi, and fillets. Let these cook for about 5 minutes more then the squid and scallops follow. The final addition is the shrimp.. I usually make sure that all the other fish are ready, add the shrimp and immediately turn off the heat. There will be enough residual heat in the pot to cook the shrimp through till just tender without over cooking.
Throughout the process of cooking and adding the different fish, you will need to keep adding fish stock. The final consistency should be fairly soupy. If you find you run out of stock, try adding tomato juice, clamato juice or just plain water. Just before serving, taste and adjust seasonings.
Serve with lots of fresh crusty bread for soaking up the juices.
Yields: enough for the masses
Preparation Time: 1 1/2 - 2 hours
Okay . . . have at it! I guarantee you a successful meal.
I'd like to take this opportunity to wish you and yours a very happy holiday season and a prosperous new millennium.
TTFN
