Seafood Pescatore

Christmas Eve dinner is an unusually small affair at the Davis house this year.  There might only be three of us but that certainly won't stop us from enjoying our feast of the Seven Fishes tonight.  🐟

My goal was to try and simplify our Christmas Even meal so that we weren't stuck eating the leftovers for a solid week. 😅It's actually more challenging than I thought to plan a meal incorporating seven different types of fish for only three people.  Anyone ever try and purchase 6 clams, 6 scallops, 6 mussels, 6 shrimp, 1 salmon filet, 1 tuna steak, 2 squid tubes and 1 lobster tail from the grocery store?  More importantly, anyone know how to cook all of that in under 4 hours?  🤷🏻‍♀️

​One year, I put all seven fishes into a pot and made a modified fish chowder.  I don't know if I would go so far as to call it a cioppino - but it was a variation of that.  This year, I wanted to go another way.  I had two ideas - Put all the seafood into one pot and create an amazing pasta dish OR throw it on a homemade crust to make a giant seafood pizza.  

As you can probably deduce from the pictures, I went with the first option.  I put 6 different types of seafood into one amazing pasta dish.  It was so hearty and delicious AND it didn't take all afternoon to prepare.  I had it ready to serve in under an hour.  As for the final fish - we had clam chowder for an appetizer.

Seafood Pescatore

• 4 Tablespoons Olive Oil
• 1/3 Cup Minced Onion
• 3 Garlic Cloves, Peeled & Minced
• 12 mussels
• 1/2 Cup Dry White Wine
• 1 1/2 Cups Seafood Stock
• 3 Cups Pureed or Chopped Tomatoes
• 12 Sea Scallops
• 1/2 cup fresh crab meat
• 12 Large Shrimp, Cleaned
• 1/2 Pound Fresh Squid, Cleaned & Chopped
• 1 lobster tail, meat chopped
• 1/4 Cup Chopped Fresh Parsley
• Salt & Pepper
• Red Pepper Flakes
• 1 Pound Spaghetti Or Pasta Of Choice

GREMOLATA:

• 1/3 Cup Fresh Parsley
• Zest of One Lemon
• 3 Cloves Garlic, Peeled

Heat the oil and then cook the onions until they are soft and translucent, about 4 minutes.

Add the garlic, and cook another couple of minutes.

Add the wine and fish stock and bring to a boil.

Add the mussles and cook until they open.

Add the tomatoes, parsley, salt, pepper, and red pepper flakes and bring to a boil.

Reduce the heat and add the remaining seafood, and cook over low heat.

Cook the pasta in boiling salted water until it is "al dente".

Mince the gremolata ingredients together and set aside.

Drain the pasta, top with a scoop of the tomato sauce and toss well.

Sprinkle some gremolata on each dish.

Serve with grated cheese.  

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