Feast of Seven Fishes

We're making the "Feast of Seven Fishes" with Chef John Granata of Camille's on Federal Hill.

Baccala Montecato

2 lbs. salt codfish (soaked and rinsed for 2 days)
1 lg. russet potato (peeled and boiled)
2 cloves garlic (chopped)
1 cup extra virgin olive oil                                   
Juice of 1 lemon
½ cup heavy cream
Salt & pepper to taste
Baguette (sliced)

Boil cod until tender. Place in a large bowl and shred with the back of a wooden spoon. Add potato, cream, parsley and garlic and mix well. Drizzle olive oil into bowl and whip with the spoon. Adjust with salt and pepper. Serve over crostini toast. 

Clams Oreganata

For Crumbs:
24 littleneck clams (half shell)
1 ½ cups bread crumbs
½ cup Pecorino Romano
¼ cup Parsley (chopped)
2 tblsp. Paprika
1 tsp. oregano
½ cup olive oil

For Garlic Butter:
1 lb. butter (room temp.)
¼ cup white wine
¼ cup parsley (chopped)
¼ cup lemon juice
¼ cup red wine vinegar

Mix bread crumbs, cheese, paprika, parsley, oregano and olive oil well. Set aside. In mixing bowl fitted with a paddle, whip remaining ingredients until butter starts to turn white. Stuff clams with butter mixture and pack the top with crumbs. Bake at 400 degrees for 20 minutes.

Calamari Napolitana

2.5 lbs. Squid tubes (sliced ½ inch thick)
1 qt. fresh tomato sauce
3 cloves garlic (whole)
½ cup extra virgin olive oil
½ cup onions (chopped)
3 basil leaves (torn)
2 russet potatoes (peeled & cubed)
1 bay leaf
1 tsp. Hot pepper seed
½ lb. string beans
Salt & pepper to taste

In a large Dutch oven, sauté onions and garlic in olive oil on medium heat. Add squid and cook until juices are released. Add remaining ingredients and simmer for 45 minutes to an hour. Or until everything is tender.

Roasted Chilean Sea Bass
With Fennel, Onions and Sweet Grape Tomatoes

3 lbs. Chilean Sea Bass Filets
1 lg. head of fennel (fronds removed and sliced)
1 lg. sweet onion (sliced)
6 garlic cloves (whole and smashed)
1 pnt. Grape tomatoes
1 cup white wine
1 tsp. fresh thyme
½ cup extra virgin olive oil
½ lemon
Salt & pepper to taste

In a large roasting pan, lay fish down. Top fish with all ingredients drizzling olive oil over all items last. Finish with sea salt, pepper and squeeze of lemon. Roast in 350 degree oven for 45 minutes.

Zuppe di Pesce

2 lobsters (any size you like)
6 jumbo shrimp (peeled and deveined)
10 lg. sea scallops
20 littlenecks
1 lb. linguine
½ cup extra virgin olive oil
2 cloves garlic (whole smashed)
1 cup white wine
1 cup clam juice
2 cups fresh tomato sauce
4 basil leaves (torn)
Salt & Pepper

Boil lobsters until 75% done. Remove from water and submerge in ice water. Separate claws and tails from bodys and crack shells. In large pot sauté shrimp, scallops and lobster in olive oil. Remove to a platter. Add garlic and cook until brown. Add wine, clam juice and tomato.

Next add littlenecks and simmer covered until clams star to open. Add scallops, shrimp and lobster back in pot. Add pepper seed and basil. Simmer for 5 minutes being careful not to over cook seafood. Place all the seafood over linguine on large platter. Reduce sauce for 3-5 minutes and pour over seafood and pasta.