Selected Recipes from the Feast of (Greater than) 7 fishes

1) cut up one (3-6 lbs) octopus into bite sized pieces
(they will shrink to half their raw size after cooking)
This much easier to do when the octopus is still frozen or slightly thawed.
Recipe amounts are for about 5lbs of octopus
2) rinse and drain pus pieces thoroughly
3) Sauté 3 onions and 7 cloves of garlic in 1 cup of olive oil
4) Add octopus, 2 cups of white wine, 1/4 cup of oregano, 1 tsp salt, and 4 tsp black pepper
5) Simmer until octopus is tender (45 minutes or more)
6) Add 1-2 lbs of spinach and keep simmering until spinach is wilted
7) toss with a few handfuls of grated romano and 2 lbs of linguini or other pasta and serve

Tapas Style Galician Octopus
Once the octopus is thawed, dip it repeatedly into boiling water until the tentacles start to curl.
(The previous step is not absolutely necessary but is said to make the pus more tender.)
Boil the octopus along with a chopped onion, 2 bay leaves, and 2 cloves of garlic
for about 40 minutes in just enough water to cover it.
Slice 4-5 potatoes and add them to the pot after about 30 minutes.
Remove the octopus when done and slice into 1/8" thick pieces.
Remove the potatoes when done and toss them in olive oil.
Sprinkle the octopus and potatoes with paprika and coarse salt before serving.

Additionally, a sauce can be made by browning some garlic in olive oil,
adding a cup of the octopus water and a shot of white wine,
and reducing the mixture to thicken it.
Pour this over the octopus and spuds and then add the paprika and salt.

Baccalà ala Marina
(reprinted without permission)
Get a good sized piece of baccala with some thick portions and NO BONES.
Soak at least 3-4 days before cooking:
Put bacala at room temp in a large pan and cover with cold tap water.
Change water in the morning and in the evening.
On cooking day, put about 1/4 inch of olive oil into a large stew pan.
Braise fish on both sides and remove from the oil.
Add a boat load of onions (to your liking about 1 huge or
2 large Spanish or yellow) and cook until transparent.
Add 2 large cans of Italian style tomatoes cut up (no juice) and 4-5 large potatoes cubed.
Cook until potatoes are ready and tomatoes are a sauce.
Salt and pepper to taste.
Add back the bacala and simmer to get the delicious flavors into and out of the fish!

Anchovy Pesto Pasta Salad
4 bags of basil from the Vietnamese grocery (about 8oz or 1 cup when pureed)
1 can (2 oz) of anchovies not from the Vietnamese grocery
(the Asian ones always have sugar in them)
handful of grated Romano cheese
1/2 cup of ricotta cheese
1 shallot
black pepper
1 large clove of garlic
olive oil
white wine

Puree the basil and shallot in a food processor adding olive oil and maybe a dash of white wine to adjust consistency
Add anchovies and cheese to the slurry
Add black pepper to taste, capers can’t hurt either
Toss with a pound of pasta, serve hot or cold

Smelts – the French-fry of the sea!

Traditional recipe:
Add some lemon juice and/or white wine to the bag of smelts a
few hours before cooking.

Mix 2-3 Tblsp salt, 1 Tblsp cayenne pepper, and 1 Tblsp garlic powder with 3 cups of flour.

Dredge the smelts in the seasoned flour and deep fry in hot oil for about 5 minutes.
Serve to the people on the dance floor.

Joe Petry Style - New for 2012!
• 1½ cup buttermilk
• 1cup canned creamed corn
• 1cup corn meal
• 1cup flour
• 1 tsp baking powder
• ¼tsp baking soda
• 2 tsp salt
• 1 tsp cayenne pepper
• 4 Tbsp cornstarch
• 1 quart canola oil for frying


1. In a food processor, combine buttermilk and creamed corn and puree
2. In a bowl combine corn meal, flour, baking powder, baking soda, salt, cayenne, and sugar. Stir well to combine.
3. Add the dry ingrediants to the wet ingredients and mix thoroughly in the food processor. Mixture will be very thick. Pour enough batter to almost fill a tall drinking glass. Refill as necessary as you work.
4. Sprinkle cornstarch over a cookie sheet. Working one at a time, dredge or roll smelts in the cornstarch. Use your fingers to brush off any excess (you just want a thin, even coating).
5. Swirl the coated smelt in the batter, coating evenly and again brushing off any excess batter. Place immediately into the hot oil and cook for 3-4 minutes or until golden brown.

Shrimp and Grits (a down home heart attack in a bucket!)
2lb of peeled shrimp
1/4lb bacon (or Tasso ham if you are south of the MD line)
1 onion
1 bunch of scallions
1/4 lb of butter
2 cups of shredded cheddar cheese
1/2 pint heavy cream
2 cups of dry grits

1) chop the onion, fry up the bacon, and sauté the onion in the bacon fat
2) remove the bacon and chop/crumble it into small pieces
3) add the grits and 8 cups of water to the pot and simmer until done
4) in another pot cook the shrimp in the butter and when the shrimp is done,
mix everything together adjusting the amount of cream for consistency
5) add salt and pepper to taste
6) call your cardiologist

Piri Piri Portuguese Pork and Clams

First step - make some piri piri sauce:
fill a one quart jar 1/3 full of tiny dry hot peppers
add 3/4 cup of whiskey and fill to the top with olive oil
let sit for at least a month shaking occasionally
my piri piri is over two years old now and it only gets better with time

Pork and Clams


1-1/2 cup white wine
2 shots of cheap cooking whiskey (3 if you want one too)
3 cloves garlic, chopped
2 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
4 teaspoons paprika
2 pounds boneless pork, cubed
1/2 cup olive oil
2 onions, sliced
1-2 tablespoons piri piri to taste
3-4 lb small live clams or 20oz of canned clams
20 oz of Brazilian/Portuguese pickled vegetables or Giardiniera


1) Cut the pork into small cubes and deep fry or brown in olive oil and any trimmed pork fat
2) Combine the wine, garlic, 1 teaspoon salt, 1/4 teaspoon pepper, whiskey, bay leaves,
and piri piri in a nonporous dish or bowl.
Mix together and add pork.
Cover dish or bowl and refrigerate to marinate for 2 to 12 hours.
3) Put the meat and the marinade in a pot, add the paprika
4) Simmer uncovered to reduce the sauce about 60 min (this should yield about a quart of pork and sauce)
5) Discard the bay leaves
6) In another pan sauté the onions in olive oil
7) Add the clams, 1/2 teaspoon of salt, 1/4 teaspoon pepper
8) Cook over high heat for 5 minutes or until clams open. Skip this step if using canned clams. In either case, be sure to include all the clam juice.
9) Add the clam mixture to the pork mixture and heat through
10) if you have them, add about 20oz of Brazilian/Portuguese pickled vegetables to the stew (strained).
Serve over fried cubed potatoes (about 3-4 cups) and add piri piri to taste.

Fricasseed Frogs Legs


2lb of frog legs
3/4lb sliced onion
3/4lb mixed red and green peppers, sliced
4 cloves chopped garlic
3/4 cup white wine
3/4 cup chicken or beef stock
14oz of pureed tomatoes
1 Tbl oregano
1 Tbl basil
3 Tbl capers
1/4 lb mushrooms
1 tsp rosemary
2 tsp red pepper seed
Salt and black pepper to taste

Lightly coat the frog legs with flour and brown in olive oil.
Saute the onions and garlic in olive oil, add the remaining ingredients and bring to a boil.
Add the browned frog legs and reduce to a simmer for 20 minutes.






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Chris Vecchio
Christopher Vecchio