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Alright, don’t linger, let’s course of action this feast of the seven fishes menu with 15 materials which are surely easy to have, and we have to process them at the very least through 3 actions. You should commit a while on this, so the resulting food could be perfect.
Ingredients requirements Feast of the Seven Fishes:
- Provide 1/2 of # Scallops
- Prepare 1/2 # skinless salmon fillet
- Need 1/2 Cup - White Wine
- Get 1 Tbsp Olive oil
- Need 1/2 Cup - water
- Take 1 Package - Frozen Clams
- Give 1 Package of Frozen Mussels in Garlic Sauce
- Require 1/2 Tin of Anchovies with oil reserved
- Give 1 of Medium Fennel Bulb, roughly diced
- Get 4 Tsp for Minced Garlic
- Require 1 Tsp for Orange Zest
- Make ready 1 (28 Oz.) of Can San Marzano Tomatoes
- Require 1 Tsp - Crushed Red Pepper Flakes
- Provide 1/2 Package for Frozen, Deveined Medium Shrimp
- You need 1/2 of Fresh Cod Fillet
Feast of the Seven Fishes how to cook:
- 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.
- 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.
- 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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