Italian Christmas: Feast of the Seven Fishes

The Number 7 is what is known as a Magic Number in many societies, along with the number 1 and 3. That is, these numbers, along with other numbers in varying cultures have special meaning.

In the Catholic Church, which has been a major religious institution in Italy, the number represents the number of Sacraments in the church faith. In the Bible, there are 7 dsays of creation. The Bible meaning of the number 7 is "perfection."

The special Italian meal enjoyed on Christmas Eve is called The Feast of the Seven Fishes or Vigilia di Natale, or Vigil of the Nativity, awaiting the midnight birth of the baby Jesus.

This is a tradition in Italy and Sicily and consistes of at least 7 fish based dishes and, usually, pasta. Eating ceased in time to attend Midnight Mass on Christmas Eve Night to celebrate Christ's birth.

The feast itself includes seven seafood dishes, often featuring at least:

1. Calamari - octopus or squid)
2. Scungilli [skuhn-GEE-lee] the delicacy of conch
3. Baccalà - dried salt cod
4. Shrimp - any kind and their cousins, Lobsters and Crawfish.
5. Clams served with pasta
6. Mussels
7. The "big fishes" like large tuna, snapper, sea trout, salmon, and many others

Cooks and chefs often use sardines, anchovies, and other seafood entities as well to ensure that seven separate dishes are prepared.

The wonderful meal is rounded out with side dishes, home baked breads of various types, and baked desserts. Homemade wines are also served by some chefs and hosts.

[Mailed to me by a friend]

Servings: 6-8

INGREDIENTS

• 1 pound peeled/deveined jumbo shrimp (16-20 per pound)
• 3 dozen black mussels, scrubbed very clean
• 2 large cloves of garlic, minced
• 12 large tomatoes, diced
• 2 cups shrimp, lobster, or vegetable stock
• Fresh basil and oregano, to your own taste
• Parsley, chopped for garnish
• Salt and black and white peppers, to taste
• 1 cup dry white wine
• 2 pounds Linguine noodles
• Parmesan cheese for garnish.

DIRECTIONS

• Saute the diced tomatoes and garlic in EVOO olive oil for 5 minutes.
• Add the herbs and the stock.
• Let this simmer and reduce in volume for 10 minutes.
• Add the dry wine and the seafood and stir.
• Simmer all of this until the mussels pop open.
• Remove the seafood form the pot and keep it warm.
• Arrange the cooked linguine in pasta bowls and ladle the sauce on top.
• Arrange the seafood attractively on top of each bowl.
• Garnish with fresh chopped basil, Parmesan cheese, and parsley.

ENJOY!