Easiest Way to Prepare Thomas Keller Feast of the Seven Fishes

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, feast of the seven fishes. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Feast of the Seven Fishes is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Feast of the Seven Fishes is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have feast of the seven fishes using 15 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Feast of the Seven Fishes:

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