The Feast of the Seven Fishes is the traditional Christmas Eve meal in Italy, where Roman Catholics abstain from meat the night before major feast days (fish not being considered a meat). We have no Italian lineage, but we do enjoy us some seafood; and, well, I am The Soup Diva after all. It was molto delizioso!
- About 2 cups various cooked/canned fish and shellfish, cut into bite-sized pieces (e.g., lobster, crab, shrimp, scallops, salmon, tuna, and/or whitefish)
- 2 cups water
- 2 tbsp chicken base
- ½ cup diced sweet onion
- 2 stalks celery, diced (optional)
- 4 cloves garlic, crushed
- 2 cups diced or shredded potatoes*
- 1 cup frozen corn kernels*
- 1 tbsp Old Bay seasoning
- 1 tsp oregano
- 4 tbsp butter
- 2 tbsp tomato paste
- 8 oz soft herbed cheese (such as Boursin) or whipped cream cheese
- 1 cup milk
- Splash of Worcestershire sauce
- Splash of fish sauce (optional)
- 1 tbsp pesto (optional)
- 1/4 cup white wine, sherry, or brandy (optional)
- salt and black pepper to taste
- Parmesan cheese to garnish
Sauté onion, celery, and garlic in butter. Reduce heat to medium; stir in potatoes, chicken base, tomato paste, and seasoning. Add water, cover, and let simmer until vegetables are soft. Add remaining ingredients and heat on medium-low until corn is warm but not overdone. Top with Parmesan cheese if desired. [Can also be made in large Instant Pot or slow-cooker.]
*(I have also made this with 2 cans of hominy in place of the potatoes and corn, since it offers the corn flavor with a potato-like texture; add this with the seafood rather than with the liquids, as the hominy is already cooked.)
One the night before Christmas, my soup pot gave to me:
7 delicious fishes, 6 different veggies, 5 seasonings, 4 types of dairy, 3 Italian herbs, 2 big bowls, and 1 very happy tummy!
This was delicious my dear!
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I’m glad you enjoyed it, darling.