7 Fishes Christmas Eve Dinner 

Please Call (908) 840-4332 and Let One of Our Seafood Specialists Assist You With Your Order. 



First Course


Fresh Anchovies or Sardines with wild fennel over angel hair pasta


1½  lb. fresh anchovies boned, head and tail removed or 1 ½ lb. of fresh Sardines filleted
1 cup wild fennel fronds chopped or the fronds from bulb fennel
4 cloves garlic chopped
1 small yellow onion chopped
½ teaspoon red pepper flakes
½ cup or more extra virgin olive oil
½ cup toasted (Panko or homemade breadcrumbs)
1 lb angel hair pasta
Salt and pepper
Place a large pasta pot with water on the stove and bring to a boil.  


In the meantime, in a large sauté pan add oil, garlic, onions and red pepper flakes.


Cook for about 5 minutes until soft.  


Add the anchovies or sardine fillets to the pan and cook until fish starts to dissolve into the oil mixture.


Add chopped fennel and cook for about 3 minutes to incorporate flavors.  


Salt boiling pasta water and add pasta.


Cook until al dente.  


In a small skillet, toast bread crumbs until golden brown.  


Place breadcrumbs in a small serving bowl to sprinkle over pasta instead of grated cheese.  


Place cooked pasta in a large serving bowl and toss with half the anchovy sauce.

Place remaining anchovy sauce in gravy boat.  


Serve pasta with additional sauce and breadcrumbs.  
Additional red pepper flakes optional.
Clams and Linguini (Red Sauce)


1 quart chopped clams with liquid
2 dozen littleneck clams
2 garlic cloves chopped
½ medium yellow onion chopped
¼ cup dry white wine
1 teaspoon red pepper flakes (optional)
1 - 28 ounce can crushed San Marzano tomatoes
1 small can tomato paste
¼ cup chopped Italian parsley
¼ cup extra virgin olive oil
Salt and pepper
1 lb. linguine
In a large pot, heat oil and sauté the garlic and onion until soft.  


Add the white wine and pepper flakes and reduce to half.  


To the pot add the crushed tomatoes and paste.  
Bring the sauce to a boil.  


Lower the heat and simmer for 30 minutes.  


Salt and pepper the sauce to taste.  


Start the pasta water while the sauce is simmering and bring to a boil.  


Salt water and add the pasta.  


Soak and scrub the little necks and add to the sauce after 30 minutes.


Cook the sauce for about 5 minutes and add the quart of chopped clams with liquid.


Cook for an addition 5 minutes or until all the little necks open.   


Serve over cooked linguine with grated Pecorino Romano cheese and addition red pepper flakes.

Second Course
Shrimp Scampi


3 lbs. large cleaned and deveined shrimp
½ stick of butter
½ cup olive oil
Salt and pepper
½ cup white wine
3 cloves garlic chopped
1 shallot chopped
½ tablespoon of Dijon Mustard
Juice of one lemon
½ cup Italian parsley chopped
1 tablespoon sweet paprika
Salt and pepper cleaned shrimp.  


In a large sauté pan heat the oil and add shrimp cook for about 3 minutes turning once to cook both sides.  


Remove from pan and set aside.


Add butter to oil and melt.  Do not burn the butter.


Add the garlic and shallots and sauté in the oil and butter until soft.  


Deglaze the pan with the wine and reduce to half.


Incorporate the mustard, paprika and lemon juice to the mixture with a whisk.


Add the shrimp and parsley to pan and heat through.  


Serve with crusty Italian bread.
Stuffed Calamari in Marinara Sauce Siciliano


For Sauce

1-28 ounce can of crushed San Marzano tomatoes
2 garlic cloves chopped
½ yellow onion chopped
¼ cup olive oil
½ red pepper flakes (optional)
¼ cup red wine
¼ cup chopped parsley
For Calamari
2 pounds of cleaned squid (about 6 bodies and tentacles)
6 hard boiled eggs chopped
½ cup of Pecorino Romano cheese grated
¼ cup olive oil
¼ cup parsley chopped
Salt and pepper to taste
Start by preparing the sauce.  Over high heat add the oil to a large sauté pan.  


Add onions and garlic to the pan and cook until translucent about 3 minutes.  


Add the red wine and tomatoes to the pan along with red pepper flakes.


Salt and pepper sauce to taste.


Cook over low heat for about 15 minutes.  


In the meantime, in a large mixing bowl add eggs, cheese, and parsley and mix well.


Drizzle in olive oil and incorporate.  


Place mixture in a piping bag with a large tip and stuff squid half way.  


Add stuffed squid and tentacles to the sauce and cook for about twenty minutes until squid is opaque and tender.  


Slice cooked squid and serve with sauce and additional parsley.

Roasted Baccala


2 lbs soaked baccala cut into serving size piece
(soak baccala refrigerated for three days; changing the water every day)
1 medium red onion sliced thinly
1 clove finely minced garlic
½ lb. pitted and sliced kalamata olives
1-28 ounce can whole San Marzano tomatoes
Basil roughly chopped
Salt and pepper to taste
¼ cup extra virgin olive oil
Preheat oven to 350 degrees.  


In a large ceramic baking dish arrange pieces of fish.  


Layer on top of the fish sliced onions, olives, and chopped basil.  


Sprinkle with garlic.  


Crush the whole tomatoes with your hands on top of vegetables.


Drizzle with oil.   


Lightly salt and pepper the casserole.   


Bake in a preheated oven for 30 minutes.
Fried Scallops and Eel Italian Style


2 lbs. Sea Scallops
1 large Eel gutted, headed and skinned cut into pieces
4 cups panko
1 cup flour
½ cup grated Pecorino Romano cheese
½ cup chopped Italian parsley
2 quarts canola oil for frying
4 large eggs beaten
Heat the oil in a large pan or fryer use an oil thermometer to get the oil to the correct temperature, 350 degrees.  


Mix panko, flour, cheese and parsley in a large bowl.  


Dip fish in the egg and coat with the panko mixture.  


Fry the fish in batches until golden brown.  


Place on paper towel to absorb oil.  


Salt if necessary.  


Serve hot.  Fish can be reheated in a 400-degree oven for 10 minutes.



Call today (908) 840-4332 to place your order.