Feast of the Seven Fishes

Ingredients

• 1 fish (≈1.5 lb) Whole branzino (scaled, gutted, head removed)
• 2 whole Lemon (zested and sliced)
• 1 sprig Fresh rosemary
• 1 sprig Fresh thyme
• 2 tbsp Fresh parsley (chopped)
• 8 cloves Garlic cloves (4 for branzino, 2 for breadcrumb mix, 2 for octopus dressing)
• 2 pieces Pepperoncini (pepperon chino) (thinly sliced)
• 1 tbsp Capers (to roast with branzino)
• 2 lb King crab legs (frozen) (thawed overnight in fridge)
• 1 tsp Whole peppercorns (for crab steaming broth)
• 1 leaf Bay leaf
• 8 tbsp Unsalted Danish butter (85% fat) (4 tbsp for clarified butter, 4 tbsp for other uses)
• 12 pieces Oysters (shucked) (fresh or well‑thawed frozen)
• 2 cup Italian breadcrumbs (plus extra for artichokes)
• 0.5 cup Parmesan cheese, grated
• 0.5 cup Romano cheese, grated
• 8 stalks Scallions (white parts) (roughly chopped)
• 1 large Yellow onion (finely chopped for butter mix)
• 1 rib Celery rib (roughly chopped)
• 2 tbsp Olive oil (for sautéing butter mix)
• 2 tbsp Pernod (anise‑flavored liqueur) (optional, can substitute dry sherry)
• 0.5 cup Frozen spinach, thawed
• 1 piece (≈2.5 lb) Whole octopus (debeaked) (cleaned)
• 1 tbsp Black peppercorns (lightly crushed for octopus poach)
• 1 lb Yukon Gold potatoes (peeled, soaked 1 h)
• 0.5 cup Fresh lemon juice (for octopus dressing)
• 2 lemons Lemon zest (zested for dressing)
• 0.75 cup Extra‑virgin olive oil
• to taste Kosher salt
• 4 pieces Baby artichokes (trimmed and steamed)
• 0.5 cup Dry white wine
• 0.5 cup Lemon juice (for artichokes)
• 0.5 lb Fresh squid (calamari) (mantle cut into rings, tentacles whole)
• 2 large Eggs (for aioli)
• 2 whole Calabrian chilies (optional for aioli heat)
• 1 cup Neutral oil (vegetable or canola) (for aioli emulsification)
• 12 pieces Large shrimp (peeled & deveined) (for cocktail)
• 12 oz Chili sauce
• 0.5 cup Ketchup
• 1 tsp Worcestershire sauce
• 3 tbsp Prepared horseradish (adjust to taste)
• 1 loaf Italian loaf bread (cut in half for garlic bread)
• 1 tsp Garlic powder
• 0.5 tsp Crushed red pepper flakes
• 1 tsp Dried oregano
• 0.5 cup Fresh parsley (for garlic bread) (chopped)
• 4 slices Sandwich bread (white) (crust removed for panade)
• 0.75 cup Buttermilk (for panade (adjust as needed))
• 2 tbsp Heavy cream
• 1 lb Ground beef
• 1 lb Ground pork
• 1 lb Ground veal
• 2 28‑oz cans Canned whole San Marzano tomatoes
• 3 tbsp Tomato paste
• 1 handful Fresh basil (torn)
• 1 lb Rigatoni pasta
• 0.5 cup Lemon juice (simple syrup)
• 0.5 cup Lime juice (simple syrup)
• 0.5 cup Water (simple syrup)
• 0.5 cup Granulated sugar (simple syrup)

Instructions

1. Prepare the Branzino

   Pat the whole branzino dry inside and out, rub lightly with oil, then season generously with salt, pepper, chopped rosemary, thyme, parsley, and minced garlic. Slice a few shallow scores into the skin and stuff the cavity with lemon slices, herbs, and a few whole garlic cloves. Scatter capers on the skin.

   Time: PT10M

2. Roast the Branzino

   Place the fish on a lined sheet pan and roast in a pre‑heated 425°F oven for about 20 minutes, or until the skin is golden and the thickest part of the flesh reaches 145°F.

   Time: PT20M

   Temperature: 425°F

3. Steam King Crab Legs

   Arrange thawed crab legs in a large pot with 1 inch of boiling water, add lemon slices, whole peppercorns, and a bay leaf. Cover and steam for 5 minutes, or until the meat reaches 145°F.

   Time: PT5M

   Temperature: 212°F

4. Make Herb‑Butter for Oysters

   In a food processor combine white parts of 8 scallions, 1 chopped onion, 2 garlic cloves, and 1 rib celery. Pulse to a chunky paste. Sauté in 2‑5 Tbsp olive oil over medium heat 2‑5 minutes until softened. Add 2 Tbsp Pernod, cook 1‑2 minutes until alcohol evaporates. Return to processor with reserved scallion greens, a fistful parsley (stems included), and ½ cup thawed spinach. Pulse, then add 8 Tbsp unsalted butter and blend to a rough paste. Season with salt and pepper, then refrigerate.

   Time: PT15M

   Temperature: medium

5. Shuck Oysters (or use pre‑shucked)

   Using a proper oyster knife, carefully pry open each oyster, keeping the bottom shell as a bed. Discard the top shell. If uncomfortable, purchase pre‑shucked oysters.

   Time: PT10M

6. Assemble Oysters Rockefeller

   Place each shucked oyster on a bed of rock salt, spoon a generous amount of the herb‑butter on top, then sprinkle with homemade Italian breadcrumb mixture (see step 13). Transfer to a quarter‑sheet pan and broil on medium heat 3‑5 minutes until butter is melted and breadcrumbs are golden.

   Time: PT5M

   Temperature: medium broil

7. Poach Octopus

   In a large pot bring water to a gentle simmer (180‑190°F). Add the whole octopus, juice and carcass of 1 lemon, 3 crushed garlic cloves, a heaping tbsp black peppercorns, and a handful of parsley. Poach gently for 45‑60 minutes until the flesh is tender and can be pierced with a knife.

   Time: PT60M

   Temperature: 180‑190°F

8. Ice‑Bath Octopus

   Using a slotted spoon, transfer the octopus to a large ice bath. Let sit for 30 minutes until fully chilled.

   Time: PT30M

9. Cook Potatoes for Octopus Salad

   Soak 1 lb Yukon Gold potatoes for 1 hour, then rinse and place in heavily salted cold water. Bring to a simmer and cook until fork‑tender, about 15 minutes. Drain and let cool completely.

   Time: PT15M

   Temperature: simmer

10. Prepare Octopus Dressing

    In a bowl whisk together ½ cup fresh lemon juice, zest of 2 lemons, ¾ cup extra‑virgin olive oil, ½ cup chopped parsley, 1 crushed garlic clove, and generous pinches of kosher salt and freshly ground black pepper until emulsified. Adjust thickness with more oil if needed.

    Time: PT5M

11. Combine Octopus Salad

    Chop the chilled octopus into bite‑size pieces. Dice the cooled potatoes. Toss octopus, potatoes, and dressing together in a large bowl. Season to taste, then cover and refrigerate 1‑4 hours to let flavors meld.

    Time: PT5M

12. Trim and Steam Artichokes

    Snip off the tip of each artichoke leaf, cut stems to the base, and remove the top 1½ inches. Place artichokes in a steamer basket over ½ cup white wine and ½ cup lemon juice. Cover and steam 30 minutes, or until a knife slides easily into the base.

    Time: PT30M

    Temperature: steam

13. Cool and Store Artichokes

    Remove artichokes, let cool completely, then cover and refrigerate overnight. This makes them easier to handle for the next step.

    Time: PT0M

14. Make Italian Breadcrumb Mix

    In a bowl combine 2 cups Italian breadcrumbs, ½ cup chopped parsley, ½ cup grated Parmesan, ½ cup grated Romano, zest of 1 lemon, and 2 crushed garlic cloves. Mix thoroughly.

    Time: PT5M

15. Brush Artichokes with Butter and Apply Breadcrumbs

    Melt 2 Tbsp unsalted butter. Brush each artichoke generously, then roll in the breadcrumb mixture, making sure to get crumbs between the leaves. Place on a sheet pan.

    Time: PT5M

16. Roast Artichokes

    Roast the breadcrumb‑coated artichokes in a 425°F oven until browned and melty, about 15‑20 minutes.

    Time: PT20M

    Temperature: 425°F

17. Clarify Butter (Drawn Butter)

    Melt 4 sticks (½ lb) unsalted butter in a saucepan over medium heat. As it foams, skim off foam and later the milk solids as they separate. When the liquid is clear and solids begin to brown, strain through cheesecloth or paper towels into a clean container. Cool, then refrigerate.

    Time: PT10M

    Temperature: medium

18. Poach Lobster

    Bring a large pot of water to 180‑190°F. Add 2 live lobsters and poach gently until the thickest part reaches 135‑140°F, about 5‑7 minutes. Transfer immediately to an ice bath for 5 minutes, then set aside on a tray.

    Time: PT7M

    Temperature: 180‑190°F

19. Make Calamari Aioli (Cheeter Zoli)

    In a cup the size of your immersion blender head, combine 2 eggs, 1 clove minced garlic, a pinch of salt, a splash of lemon juice, and 2 Calabrian chilies. Using the immersion blender, slowly drizzle in 1 cup neutral oil while blending upward to emulsify into a thick aioli. Transfer to a jar, cover, and refrigerate up to 2 weeks.

    Time: PT10M

20. Marinate Calamari

    Pat dry ½ lb squid rings and tentacles. Toss with 2 crushed garlic cloves, zest of 1 lemon, a pinch of kosher salt, and a few twists of black pepper. Massage to coat and let sit 30 minutes.

    Time: PT30M

21. Bread and Fry Calamari

    Set up a three‑stage breading station: flour, beaten eggs, then a mix of semolina and flour (50/50). Dredge each piece, shaking off excess, then fry in hot oil (375°F) for 2‑3 minutes until golden and crisp. Drain on a wire rack and season with coarse salt while hot.

    Time: PT5M

    Temperature: 375°F

22. Poach Shrimp for Cocktail

    In a pot of gently simmering water (180‑190°F) add the juice of 1 lemon, 3 bay leaves, and 2 garlic cloves. Add shrimp and poach 2‑4 minutes until pink and firm (145°F). Transfer to an ice bath for 15‑20 minutes, then pat dry.

    Time: PT4M

    Temperature: 180‑190°F

23. Make Cocktail Sauce

    Combine 12 oz chili sauce, ½ cup ketchup, 1 tsp Worcestershire sauce, 1 tbsp lemon juice, and 2‑4 Tbsp prepared horseradish. Mix well and adjust seasoning. Spoon into martini glasses and arrange chilled shrimp around the rim.

    Time: PT5M

24. Prepare Garlic‑Bread Butter

    Soften 2 sticks unsalted butter. Mix in 1 tsp garlic powder, 4 crushed garlic cloves, ½ tsp crushed red pepper flakes, 1 tsp dried oregano, ½ cup chopped parsley, 1‑2 tsp kosher salt, and freshly ground black pepper to taste. Set aside.

    Time: PT5M

25. Bake Garlic Bread

    Slice the loaf in half lengthwise, spread the compound butter generously on each half. Place on a rimmed baking sheet, cover with foil, and bake at 400°F for 15 minutes. Remove foil and bake an additional 5‑7 minutes until golden brown.

    Time: PT20M

    Temperature: 400°F

26. Make Panade for Meatballs

    Remove crusts from 4 slices sandwich bread, tear into pieces, and soak in ½‑1 cup buttermilk (add heavy cream if desired). Add ¼ cup grated Parmesan/Romano, ¼ cup chopped parsley, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp red pepper flakes, and 3 minced garlic cloves. Mix into a paste; add a pinch of salt. If needed, add more buttermilk to achieve a thick, wet batter.

    Time: PT10M

27. Form and Bake Meatballs

    Add 3 lightly beaten eggs and a pinch of salt to the panade, then fold in ½ cup finely diced onion and 2 Tbsp tomato paste. Add 1 lb ground beef, 1 lb ground pork, and 1 lb ground veal. Mix gently until just combined. Shape into 4‑5 oz (≈125 g) balls and place on a parchment‑lined sheet pan. Bake at 425°F for 15‑18 minutes, until the interior reaches 150°F.

    Time: PT15M

    Temperature: 425°F

28. Prepare Tomato Sauce

    In a large pot heat 2‑3 Tbsp olive oil over medium‑high. Sauté 1 finely chopped onion 2‑3 minutes until translucent, add 6 thinly sliced garlic cloves 30 seconds, then 2‑4 Tbsp tomato paste 30 seconds. Add the two 28‑oz cans of crushed San Marzano tomatoes, a handful of fresh basil, and a pinch of salt. Bring to a gentle simmer and cook 30 minutes, stirring occasionally.

    Time: PT35M

    Temperature: simmer

29. Simmer Meatballs in Sauce

    Transfer baked meatballs to the simmering tomato sauce. Reduce heat to low and let them cook together for 30 minutes, allowing the meatballs to absorb flavor and finish cooking through.

    Time: PT30M

    Temperature: low simmer

30. Cook Pasta and Finish Dish

    Boil 1 lb rigatoni in salted water until al dente, about 1 minute shy of package instructions. Reserve 1 cup pasta water, drain, then return pasta to the pot. Add the sauce (and meatballs) and the reserved water, tossing to finish cooking for 5 minutes. Stir in 2‑3 Tbsp of the leftover garlic‑bread butter to enrich the sauce.

    Time: PT15M

    Temperature: boil

31. Make Lemon‑Lime Simple Syrup (Sprite Substitute)

    Combine ½ cup lemon juice, ½ cup lime juice, ½ cup water, and ½ cup granulated sugar in a small saucepan. Bring to a simmer and cook 5 minutes until sugar dissolves and the mixture reduces slightly. Cool and store in the fridge; mix with sparkling water to serve.

    Time: PT5M

    Temperature: simmer

Nutrition Facts

Calories

820

Protein

45 g

Carbohydrates

70 g

Fat

45 g

Fiber

5 g