7 Seafood Dishes Fit For A Feast
Hello Food Wishers! Chef John’s Corporate Overlords here to remind you that a Feast of the Seven Fishes can feature more than just fish! These 7 seafood dishes are fit for any feast, but especially if you’re planning a traditional Italian-American celebration this Christmas Eve. Start things off with a classic Lobster Bisque, or an appetizer of Grilled Garlic & Herb Shrimp. Serve up a big bowl of seriously delicious Drunken Mussels, or splurge and make San Francisco’s famous spicy fish and shellfish stew, Cioppino! Plus, you’ll learn Chef John’s method for cooking fish “en papillote” with his Salmon in Parchment. Whether you want to go gourmet with Spanish-Style Braised Octopus or keep it casual with Crispy Beer Batter Fish & Chips, Chef John has the perfect seafood recipe for your holiday meal!
Drunken Mussels:
https://foodwishes.blogspot.com/2012/05/drunken-mussels-way-fewer-than-12-steps.html
Crispy Beer Batter Fish & Chips:
https://foodwishes.blogspot.com/2019/04/crispy-beer-batter-fish-chips-sorry-i.html
Lobster Bisque:
https://foodwishes.blogspot.com/2012/12/classic-lobster-bisque-hey-ive-been-busy.html
Spanish-Style Braised Octopus:
https://foodwishes.blogspot.com/2017/07/spanish-octopus-now-100-trick-free.html
Salmon in Parchment:
https://foodwishes.blogspot.com/2012/04/salmon-in-parchment-terrifyingly-easy.html
Grilled Garlic & Herb Shrimp:
https://foodwishes.blogspot.com/2015/06/grilled-garlic-herb-shrimp-why-we-grow.html
San Francisco Cioppino:
https://foodwishes.blogspot.com/2009/12/cioppinos-not-cheapino-but-totally.html
0:00 Drunken Mussels
5:22 Crispy Beer Batter Fish & Chips
13:08 Lobster Bisque
19:59 Spanish-Style Braised Octopus
28:57 Salmon in Parchment
34:25 Grilled Garlic & Herb Shrimp
41:40 San Francisco Cioppino
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I always soak the mussels in fresh water with sea salt to help them release any salt or grit. You skipped that step. Am I wasting my time? Would really appreciate your response.
I cooked a huge pot of Ciopinno last Christmas. Added fresh chopped fennel bulb in the sauce, simmered on low heat for 45 minutes. Covered, left in the fridge overnight so the flavour came out in full. Next day, reheat the sauce then added seafoods. OMG! It was so good. My family took the whole pot of leftover home.
Hello, from Hamburg NY!! GO BILLS 🙂
I do enjoy watching your videos, even if I don't make the dish. But I will say I have made quite a few of your dishes and Food Wishes is my first go to when I want to try something new.
No cayenne in the fish and chips?? Are lost? 🧐🧐🧐🧐
Cayenne
I have to leave out the red hot peppers. They have a habit of closing up my throat.
Good to know there is a freakishly small fork to go with the freakishly small spoon! Just needa knife and were all set!
if you put Vodka in your Tempura Batter its Crispier
DOES SERVING THE FISH WITH STEAK FRIES QUALIFY AS SURF AND TURF?
Good salmon is 'medium rare'. If it is 'medium', it is devastatingly over cooked. Here in Alaska, If it is 'medium', you just throw it to the dogs, but even they would prefer it 'rare' to 'medium rare'.
When I moved to Alaska 25 years ago, I was told 'You don't 'buy' salmon. You 'buy' a fishing pole.' Alaskans KNOW salmon. Intimately.
I made a Scallop dish with King Oyster Mushrooms that was outstanding!
There's a Vegan, AND a Vegetarian in the house! 😱
Had a hankering for mussels. After watching your video that hankering has turned into a must have. On my way to pick up a couple bags of the tasty little gems, and as always, I will ENJOY!
Chef John, you slay! Like a culinary samurai!
I always use a dry white wine for this and I save (freeze) the mussel-stock for use in other dishes where I want fish-stock.
Thank you. I know what you did. Canadians absolutely love their seafood.
I only have a yellow bowl!
Is the first video very old? Did your voice change or just different recording?
I liked the Caddyshack reference.
I'll tell you why octopus isn't more popular, it's the suction cups. Cannot handle eating anything with suction cups still attached LOL
Fish out the fish…lol Hey, what do you think Chef John did with the remaining frosty Australian lager in the large blue can? Damn straight, right down the gullet! Good on ya mate!
Omg that crunch got me