Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, feast of the seven fishes. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Feast of the Seven Fishes is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Feast of the Seven Fishes is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have feast of the seven fishes using 15 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Feast of the Seven Fishes:

1. Make ready 1/2 # Scallops
2. Prepare 1/2 # skinless salmon fillet
3. Get 1/2 Cup White Wine
4. Prepare 1 Tbsp Olive oil
5. Make ready 1/2 Cup water
6. Make ready 1 Package Frozen Clams
7. Take 1 Package Frozen Mussels in Garlic Sauce
8. Take 1/2 Tin Anchovies with oil reserved
9. Take 1 Medium Fennel Bulb, roughly diced
10. Prepare 4 Tsp Minced Garlic
11. Make ready 1 Tsp Orange Zest
12. Get 1 (28 Oz.) Can San Marzano Tomatoes
13. Get 1 Tsp Crushed Red Pepper Flakes
14. Make ready 1/2 Package Frozen, Deveined Medium Shrimp
15. Make ready 1/2 Fresh Cod Fillet

Instructions to make Feast of the Seven Fishes:

1. Let scallops, salmon and fish come to room temp. Heat oil in a large Dutch oven over medium high. Add scallops; cook 2 minutes a side, remove from the pan and keep warm. Cook peeled shrimp 2 minutes a side. Rough dice the fennel, and dice the fish fillets into 1/2 inch cubes.
2. Add wine, 1/2 Cup water, to pan. Cook the frozen clams, and frozen mussels per the package directions in boiling water. Add reserved oil from the anchovy can to the pan with the anchovies and cook a couple minutes to disolve. Cook the diced fennel about 5 minutes. Add the cooked clams and mussels to the pan. Add garlic and orange zest. Cook about a minute. Add San Marzano tomatoes, with crushed red pepper, and break them up with a spoon.
3. Reduce heat to medium low and simmer uncovered for 12 - 15 minutes. Nestle diced fish, scallops, and shrimp in the pot. Cook another 8 minutes until the fish cubes are opaque. Serve in bowls with torn brioche rolls to soak up the tomato-based broth.

So that is going to wrap this up with this exceptional food feast of the seven fishes recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!