Looking for something a little different this year? Try my delicious seven-course collection of flavorful, eclectic dishes fit for the Feast of the Seven Fishes! From creamy mussels in white wine sauce to whole-roasted branzino, your guests will absolutely adore this Christmas Eve menu.
Maybe it was that iconic episode of The Bear (without the family drama, of course), or maybe it’s my coastal roots coming through—but this year, as I brainstormed Christmas ideas, I kept coming back to the Italian-American tradition of the Feast of the Seven Fishes.
While every family has their own spin on it, there are a few essential elements that define the tradition. As noted in Letters from Tuscany:
Fish and seafood are the protagonists: each of the seven courses—seven as the sacraments—sports a different kind of fish: clams, baccalà, eel, calamari, tuna, mussels, shrimps, anchovies, tuna… you name it.”
Keep reading for all the recipes, including a few favorites from other sources I’ve adored over the years!
Happy holidays all!
Course 1 – Small Bites
‘Gilda’ Pintxos | Anchovies: For a Basque-themed Thanksgiving a few years ago, we served these cute little skewers featuring pickled peppers (preferably Pippara or Guindilla peppers if you can find them), anchovies, and olives.
They’re the perfect combination of salty, briny, and tangy—a bright and punchy palate cleanser.
I also recommend serving them alongside a selection of other tinned fish varieties and some crackers, so guests can mix and match as they like.
Make-Ahead Notes: Prepare the pintxo skewers in advance and keep them refrigerated until ready to serve.
Alternatively:
Salmon Crudo: This quick and easy salmon crudo is dressed in a delicious brown butter, soy, and citrus dressing! It’s salty, nutty, and full of aromatic citrus flavor.
Make-Ahead Notes: To prepare in advance, keep the salmon well-chilled and wait to combine it with the dressing until just before serving. Alternatively, you can serve the salmon and dressing separately, allowing guests to dip their salmon into the sauce as they prefer.
Course 2 – Lighter Fare
As we build up to the full meal, it’s nice to have another lighter dish in the mix. Enter this shrimp oreganata: juicy baked shrimp topped with crunchy, garlicky breadcrumbs.
Make-Ahead: Pat the shrimp very dry before tossing them in the marinade and arranging them in the baking dish with the wine. Cover and chill overnight. Prepare the breadcrumbs separately and store them in the fridge.
Since the dish will be cold from the fridge, add a few extra minutes to the baking time. Bake until the shrimp are opaque and the breadcrumbs are golden brown.
Alternatively:
For an even easier version, try my shrimp scampi (without wine) for a lemon, garlicky, shrimp dish with plenty of sauce for dipping.
Course Interlude – Salad
I love pairing seafood with bright, refreshing salads with a bit of crunch! It really helps to break up the meal.
Here are three of my favorites:
Course 3 – Mussels, Two Ways
For a creamy profile, try my mussels in cream sauce with lemon and garlic.
Alternatively:
For a heartier profile, these mussels marinara are served in a brothy white wine tomato sauce with fresh herbs and crunchy bread crumbs. Don’t skip the breadcrumbs, they really elevate the dish!
Make-Ahead: Prep the sauces up to 1 day ahead before reheating and cooking the mussels.
Course 4 – Something Hearty
My Nordic-inspired crab stew is a crowd favorite, with a rich yet balanced base that’s not too heavy. The sweet-salty flavors of crab, shrimp, and white fish shine through, and a homemade seafood stock truly elevates the dish to something special.
Make-Ahead: Prepare the stock and stew base (up to the step where you add the seafood and cream) in advance. Finish the remaining steps on the day of serving.
Alternatively:
For another option, I’d be remiss not to suggest this Singaporean chili crab. We made it for Christmas a few years ago, and the saucy, spicy, and slightly sweet tomato sauce was heavenly!
Either way, make sure to serve with some crusty bread, like my fluffy focaccia, to sop up all the juices!
Course 5 – Seafood Pasta
Is it shocking that I made it through four courses without sharing a pasta recipe with you?
Well, here’s that lobster pasta I teased earlier. In my version, the combination of sweet alliums, wine, cream, and a hint of saffron is really so special. And baking the lobster tails in the oven ensures a soft and tender result without being too chewy.
Make-Ahead: Cook the lobster a day in advance, and prepare the sauce up to step 4 (before adding the cream). Finish the rest of the dish on the day of serving.
Alternatively:
Go traditional with linguine alle vongole (pasta with clams)!
Course 6 – Poached Cod
You’ll love this impressive and easy recipe for poached cod in an aromatic tomato sauce flecked with fennel, chili flakes, garlic, shallots, and orange zest.
The cod poaches in the broth to develop a soft, melt-in-your-mouth texture without overcooking. Make sure to serve it with lots of crusty bread!
Make-Ahead: Make the tomato-fennel sauce ahead of time. Reheat and add cod just before serving.
Alternatively:
Go for a tender, slow-roasted salmon with red onion, capers, and dill.
Course 7 – Whole Fish
If you know me, you know I couldn’t end a seafood-focused meal without a show-stopping whole fish.
Enjoy this impressive recipe for lemony whole-roasted branzino brushed with a homemade brown butter and hazelnut Calabrian chili crisp.
It’s inspired by a similar dish at Hook and Line in Boston, and for good reason. The “Italian-style” chili crisp is salty, sweet, just a bit spicy, and totally addicting.
Make-Ahead: Clean and prep the fish (including scoring and seasoning) the night before. Refrigerate, then roast on the day of.
FAQs
Well, we can’t forget about dessert! I’d highly recommend my sticky toffee pudding or Julia Child’s chocolate mousse!
Absolutely! First of all, if you’re not going traditional, don’t sweat it. You could always combine different seafood varieties into one seafood dish so that you don’t have to make seven separate dishes. And last year, my family got clever and included Swedish fish candies and Goldfish as courses!
Organization is KEY to ensuring the day is a success. I write about this more in my Substack post, “5 Secrets to a Successful Thanksgiving.” In your planning, I highly recommend making a schedule and working backwards. So, if you plan to have course 1 ready by 5PM on Christmas Eve, what do you need to be ready to get there? Ideally, you want to be doing minimal prep in between each course, so you’ll want to write that into your schedule the day(s) before! Even things like measuring ingredients, cutting lemons, or chopping herbs can be done in advance.
