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The Feast of the Seven Fishes and How to Make the Feast!

Posted in Caro Diario.(dear diary..), Country House Living, cucina, cucina povere, entertaining, Events & Appearances, Holidays, L'Aquila, La Dolce Vita, recipes, Tagliacozzo, the Mediterranean diet, Travel & customs, Uncategorized, Upcoming Appearances, and vegetarian

copyright 2011 Art of Living, PrimaMedia,Inc./Maria Liberati

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After surviving another Feast of the Seven Fishes in Italy  last year (the meal typically celebrated in Italy and now all over the world for Christmas Eve with many seafood dishes) I wanted to jot down some quick tips on cooking seafood many different ways. Everyone always seems puzzled as to what to make and how to make it. These are some quick, easy tips to help, but not only for the Feast of the Seven Fishes but all year round seafood dishes too! These are the principal 5 ways to cook specific types of seafood.

Alla Brace (usually refers to cooking in a fireplace or wood burning oven -over wood or coal)

Fish that has firm meat inside like tuna, are perfect for cooking this way,not all fish can hold up to this cooking method.

You can add a sort of aroma and splash with white or red wine or seafood broth to reinforce the perfume of the herbs/spices added. Choose a double sided grill that will make turning the fish easier.

Alla Griglia (grilled)

If you are going to grill fish you shouldn’t scale it, the skin protects the delicate meat of the fish from the intense heat of the grill. Before placing on the grill, dry the fish well with paper towels, even if it has been soaking in a marinade. Don’t overcook the fish. For example, sardines cook for only 1 minute on each side, for a sea bass-10 minutes per side. A large fish should be cooked slowly and drizzled with oil every so often to keep it moist.


Alla Mugnaia (a la meuniere- a French cooking term that means lightly dusted with flour and sautéed with butter)

A whole fish or one that has delicate meat inside like Sole should first be sautéed in a sauté pan with butter, then cooked over medium heat. In general, most fish can be lightly salted and breaded before cooking. The cooking time varies from between 2-3 minutes per side.

Fritto (Fried)

Fish best fried are small fish or those cut into smaller pieces or those like cod and sole. Always dry the fish before frying, coat with flour and dust with breadcrumbs. Oil should be hot but not smoking and should also be in an abundant quantity. Avoid keeping the breaded fish in the pan for too long a time, after cooking remove and place on absorbent paper or paper towels to absorb the oil.

Al Forno (Baked)

Al Forno – best to cook medium or large fish this way. You can also flavor the fish with flavorful spices and/or herbs or herb butter, broth, white wine. And if the fish is big enough you can also bake it stuffed with bread crumbs or shrimp or crab meat. In the oven, you can also cook smaller fish in parchment paper

So many of you have emailed  asking about how to celebrate this feast. So for those of you that do, please share with readers your favorite Feast of the Seven Fishes traditions and recipes. Christmas Eve is almost here!


For more Christmas recipes get a copy of the Gourmand World Award Winning Cookbook The Basic Art of Italian Cooking: Holidays &Special Occasions-2nd edition

**December 10th– Join me at Wendell August (103 Woodcutter Dr) in Exton, Pa from 1:30 –2:45 for a book signing of the Holiday book and Holiday recipes. Hope to see you then. For more info email:

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Designed by Brian Hanshaw

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