Recipe of Eric Ripert Feast of the Seven Fishes

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, feast of the seven fishes. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Feast of the Seven Fishes is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Feast of the Seven Fishes is something which I’ve loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Feast of the Seven Fishes:

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

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