Holiday Catch

This simplified spin on the Feast of the Seven Fishes delivers all the flavor without the fuss.

- Andee Gosnell,VICTOR PROTASIO

FOR COUNTLESS ITALIAN AMERICANS, Christmas Eve means the Feast of the Seven Fishes: an array of dishes—often seven, but not always—spotlighting seafood that add up to one unforgettable feast. It can also add up to long, laborious hours in the kitchen, so consider this menu one possible shortcut: four dishes that celebrate seven types of seafood in simple, spectacular ways. Start with our fresh take on stuffed mushrooms (recipe p. 40), an old-school appetizer favorite loaded with luxurious lump crab and buttery crackers. Next, ease into the meal with a bright and briny Insalata di Frutti di Mare (Italian Seafood Salad; recipe below), packed with shrimp, scallops, and squid along with antipasto staples like olives and marinated artichoke hearts. Round out the meal with a 20-minute Fettuccine with Anchovy Butter (recipe p. 44) from chef Bobby Flay and rustic yet refined Cod with Clams (recipe p. 42). It’s time to simplify the holidays and make a splash with much less stress.

Insalata di Frutti di Mare (Italian Seafood Salad)

ACTIVE 50 MIN; TOTAL 2 HR 35 MIN SERVES 8

This stunning seafood salad appetizer features gently poached shrimp, scallops, and squid tossed with fruity olives, marinated artichoke hearts, and a bright red wine vinaigrette. Shrimp shells are packed with sweet, briny seafood flavor, so rather than discarding them, save and use the shells to infuse the poaching liquid with extra depth.

3 garlic cloves, divided

¾ cup red wine vinegar

1 shallot, thinly sliced (about ⅓ cup)

1 lb. extra-large (31- to 35-count) raw shrimp, tail-on

½ cup plus 1 Tbsp. extra-virgin olive oil, divided

4 cups water

1 cup (8 oz.) dry white wine

10 black peppercorns