[carlo3b]

Wonderful VermiciousKnid....yummmmmm  With all the talk about Christmas morning, this is what we did on Christmas Eve.....
Yo gumbas, does this sound familiar...

The Seven Fishes Of Christmas Eve

Many of an Italian family follow the tradition of preparing seven fishes for Christmas Eve. The tradition dates back centuries, all the way back to the days of the Roman Empire. The significance and the reasons for 7 has many different explanations, each with compelling arguments (not that Italians like to argue... LOL), and I won't take sides, except to say it has livened up many a Christmas Eve. The most important fact that everyone agrees with, is that it was sure great fun eating all of that wonderful fish!!
I have taken the opportunity to include these recipes for you to enjoy. So, here are a few of the dishes that my family prepared, baccalà, baked shrimp, fried calamari, pasta with anchovies, pesce a la padella, sandy eels and steak fish. Try to image young kids tasting these great recipes for the first time, and the scent of fish filling the old Italian neighborhoods, it meant that all was well, and that Christmas morning was just hours away....  Buon Natale!

BACCALÀ ALLA REGGIO

Baccalà is better known in the States by the name "salt cod", and has been the preserved fish of choice for both landlocked and coastal Europeans since the 16th century. The smell until it is prepared may take getting used to, but it is a great recipe.
There are as many recipes for baccalà in Italy, and America, as there are cooks. This one is a bit different with its exact measurements of whole garlic, which vary from cook to cook. This dish is often served in northern Italian homes with baked polenta, but our southern Italian rooted folks preferred the simplicity of grilled bread.

• 1 pound baccalà, soaked 48 hours in 4 changes of water
• 1/4 cup plus 1 cup extra virgin olive oil
• 2 baker potatoes, peeled and cut into ½ inch dice
• 4 salted anchovies, filleted and soaked in milk 4 hours
• 2 med. cloves garlic, peeled and left whole
• 1/2 cup dry white wine
• 3 cups milk, plus more if necessary
• 2 bunches Italian parsley, finely chopped to yield ½ cup
• 1 cup toasted bread crumbs

1) Cut the soaked baccalà into 2 inch squares and check for any bones.
2) Preheat the oven to 425 F.
3) Place baccalà, ¼ cup olive oil, potatoes, anchovies, garlic, milk and wine into a pot over high heat and bring to a boil. Immediately lower the heat and simmer 1 hour, or until bacilli easily falls apart and potatoes are very soft. Buzz with an immersion blender until smooth, all the while drizzling in the remaining olive oil.
4) Divide the mixture evenly among four 4 ounce ramekins, dust with bread crumbs and set aside until ready to serve. Place the ramekins on a cookie sheet and bake until very hot, about 8 to 10 minutes. Remove from the oven and serve with grilled bread.
 

[VermiciousKnid]

My father's wife is of Italian descent, and we go to their house on Christmas Eve. Here's what they serve:

Coquilles St. Jacques
Allia e Olio with Shrimp
Clams Casino (I make them)
Steamed lobsters
Steamed King crab legs
Baccala (similar to your recipe)
Fillet of Sole cooked over escarole and cannelini beans

Also, we have stuffed artichokes (I make those, too), fried artichoke hearts, an antipasto the approximate size of Toledo, and (God only knows why we need it) meatless lasagna.

And then come the desserts, which consist of assorted Italian pastries (store bought), Mrs. Prindable's caramel and toffee covered apples, and my own collection of Christmas cookies -- gingerbread men, raspberry and apricot shortbreads, cranberry-orange pinwheels, rum balls, and my personal favorite...a little something called Delectibites. I can send you the recipe for the Delectibites if you'd like. They are especially good with strong coffee.

Regards,

[carlo3b]

Baked Shrimp

• 1 lb shrimp
• 1/4 cup parmesan cheese
• 1/8 cup of chopped parsley
• 1 cup bread crumbs
• 1-2 lemons
• Salt & pepper to taste 

1) Clean and devein the shrimp.
2) Coat a 13 x 9 pan with a cooking spray.
3) Cut the backs of the shrimp, but do not go all the way through.
4) In a separate bowl mix cheese, bread crumbs, parsley, and garlic.
5) Dip the shrimp into the mixture. Place them into the pan.
Bake at 400 degrees for approximately 12-15 minutes or until the shrimp is pink.
Place the lemons cut into wedges for garnish.

[carlo3b]

Calamari Fritto

• 3 cups vegetable oil
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 12 squid, cleaned and sliced into rings
• 1 lemon, wedged, for garnish

1) Cut the head and tentacles off all of the calamari. Once the head is removed clean out the inside making sure to remove the quill. Scrape or peel the skin off the squid until you reach the white flesh. Cut into rings and rinse under the water.
2) In a medium size mixing bowl mix together flour, salt, oregano and black pepper.
3) Take each piece of calamari and dip it in the flour. Make sure to cover entirely in flour. Shake off the excess.
4) Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked.
5) Dry squid on paper towels.
Serve with wedges of lemon.