If you’re Italian, I’m sure you have had the Feast of the Seven Fishes at some point for Christmas. If you haven’t, let me share this really special tradition with you! For those of you who don’t know, or are curious, I’m 50% Italian (my dad’s side of the family is all Italian), and then the other 50% is a mix of German, Polish, French, & Russian from my mom’s side… or at least that’s what I remember her telling me haha. My Grandma Pauline (dad’s mom) was the best Italian Grandma anyone could ever ask for, and if it weren’t for her I would’ve never celebrated the feast of the seven fishes! When she was alive we did it every year and as much as I hated all the seafood that wasn’t vegan, it was such a special time getting to cook all these things with her, learn from her, and enjoy learning about this Italian tradition from her. It will always hold a special place in my heart.
There aren’t a specific set of seven fish recipes that you have to do for the feast of the seven fishes. Every family has their own recipes & traditions within it, some change it every year, it really varies a lot! Typically speaking though, the feast of the seven fishes is either two different fishes prepared seven ways, or a feast of seven different seafood dishes. When I would help my Grandma make these, we usually did seven different seafood dishes. She would slightly change them every year, but her go to’s she’d alternate between were calamari, red sauce with calamari, fried smelts, red sauce with tuna, linguini with a white clam & anchovies sauce, clams casino, shrimp cocktail, and stuffed calamari. She used to do a lot more of a variety, but realized that having so many young grandkids who never wanted to eat it was not worth wasting money on expensive fish over haha. So she did the ones she knew some of us would at least try (mind you I have probably 100 first cousins okay, that side of the family is huge) and then ones she knew were all the adults favorites.
The Feast of the Seven Fishes is very popular here in the US, but ironically enough, many people in Italy don’t even know of the tradition! There are so many different culinary traditions throughout the country & it’s so diverse in different regions. Some celebrate it there, but the country as a whole does not. She taught me that when I was young, and wanted me to remember this tradition and carry it on in my life going forward. That was something I always loved about her, her sense of tradition. While I haven’t really carried it out since I went vegan, I would try my best but there just wasn’t any good seafood alternatives out there to get the job done. That’s why I am so excited to say that I partnered with Good Catch Foods to bring you the Feast of the Seven Fishes this year! The recipes are all truly incredible, very easy to make, and of course are cruelty-free which makes them even more delicious! It’s such a fun tradition, and I encourage you to try it, Italian or not!
Good Catch Foods truly has the best plant-based seafood I’ve ever tried. From their tuna, to their breaded fillets… every single thing is INCREDIBLE! I’ve been using their products (and loving them) far before I ever collaborated with them, which makes this particular one even more special and exciting to me. Their products make these seven recipes so much easier too since it’s not real fish, there’s no crazy long cooking times, having to make sure the “fish” isn’t completely raw, etc. They cook up so quickly and easily, and will make this tradition so much quicker and easier! If you are looking for where to find Good Catch products near you, click the link here for their store locator- https://goodcatchfoods.com/where-to-find/ and you can follow them on instagram @goodcatchfoods.
Usually I have the recipe at the bottom of each post here, but since we’re doing seven recipes, I’ll have them typed out underneath each corresponding photo below! The seven dishes we’re making using the incredible Good Catch Foods products are-
- Tuna Minestrone
- Crab Cake Bruschetta
- Fillet Piccata
- Dill Fish Sticks with Calabrian Chile Aioli
- Crab Cake Stuffed Mushrooms
- Tuna Aglio e Olio e Peperoncino
- Italian Tuna & Potato Salad (served warm)
Alright, first up is the Tuna Minestrone! I know some of you might think this is weird, but tuna is actually really popularly added to soups like this! I used the Good Catch Foods Tuna Naked in Water for this recipe, since I wanted the flavor to shine on its own! Typically the Feast of the Seven Fishes does always include a soup, even though my Grandma considered her sauces soups haha, so I’m really excited about this one!
- 4 tbsp olive oil
- 1 yellow onion
- 3 carrots
- 3 celery ribs
- salt & black pepper to taste
- 6-8 garlic cloves
- 1 28 ounce can diced tomatoes & their juices
- 1 15 ounce can red kidney beans
- 1 15 ounce can white beans (great northern beans work great)
- 1 1/2 cups green beans
- 5 cups vegetable broth
- 4 bay leaves
- 2 tbsp dried oregano
- 1 tbsp dried thyme
- 1/2 tbsp garlic powder
- crushed red pepper to taste
- 3/4 cup ditalini pasta (or any small pasta)
- 1/2 cup fresh parsley
- 2 packages of Good Catch Foods Tuna Naked in Water
- Heat your olive oil in a large pot over medium heat until shimmering.
- Chop your onion, celery, and carrot into a small dice, and mince your garlic. For your green beans, cut off the ends and cut them into pieces about 1/2-1″ long. Additionaly, rinse & drain your beans, and chop your parsley for all of your prep.
- Add your onion, celery, carrot, and garlic into the preheated pot with olive oil, and season with salt and pepper to taste. Cook over medium heat for about 5 minutes until the onions are translucent.
- Add your diced tomatoes, vegetable broth, dried herbs, beans, and green beans. Stir well, taste and add more salt/pepper if necessary. Bring to a boil, then reduce to a simmer, cover, and let cook for 20 minutes.
- After the 20 minutes is up, stir well, then add your pasta & your tuna. Stir again, bring to a boil, reduce to medium heat, cover, and cook for 10 or so minutes until the pasta is cooked through.
- Right before serving add in your fresh parsley and stir well. Ladle into bowls & top with more fresh parsley if desired!
Next up, Crab Cake Bruschetta. I’m honestly mad I never thought of doing this before? Usually bruschetta is served with toasted bread, but serving it on top of a crispy crab cake is 10/10 more delicious hands down! It’s my new favorite thing & I want to eat this everyday.
- 1 pint cherry tomatoes
- 1/4 red onion
- 3 garlic cloves
- salt/pepper/crushed red pepper to taste
- 10-12 large leaves of fresh basil
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1-2 boxes Good Catch Foods Crab Cakes
- Cook your crab cakes according to package instructions & set them on a serving tray or plate.
- For the bruschetta, finely chop your tomatoes & onion, mince the garlic, and chop the basil. Add to a bowl, season with salt/pepper/crushed red pepper to taste.
- Add your olive oil and balsamic vinegar to the bruschetta, mix well, cover, and place in the fridge for about 10 minutes to let everything sit. You can make this first and cook your crab cakes while the bruschetta sits in the fridge!
- Once everything is ready to go, top your warm, crispy crab cakes with a generous amount of bruschetta & extra basil or balsamic glaze if desired!
I’m sure y’all have had, or at least heard of Chicken Piccata. Well, this round we’re making it with Good Catch Breaded Fish Fillets. They’re honestly PERFECT for this! Since the piccata sauce is mainly lemon juice & capers, it pairs so beautifully with the fillets and is a showstopper no doubt. This is also one of the easiest recipes here, it’s so quick to make! Takes the time needed to cook the fillets and you’re ready to go!
- 1-2 boxes Good Catch Fish Fillets
- 1 cup lemon juice
- 1 cup dry white wine
- 1/2 cup vegan butter
- 1 jar of capers, drained
- salt to taste
- 1 tbsp all-purpose flour
- *optional, greens served with a simple balsamic vinegar & olive oil dressing as a side, and fresh dill for topping the piccata/lemon wedges to serve with it
- For your sauce, melt your butter in a skillet over medium heat, then whisk in your flour.
- Add in your lemon juice, white wine, salt to taste, and capers. Bring to a boil, reduce to a simmer, and stir frequently until the sauce has very slightly thickened.
- Cook your Good Catch Fish Fillets according to package instructions.
- If you’re serving with a salad, get that ready and place on your plate. Then load up 1-2 fillets per person next to the salad & top generously with your piccata sauce making sure to get a lot of capers on there! Top with fresh dill if desired.
Next we have honestly one of my favorites… Dill Fish sticks with Calabrian Chile Aioli. This one is perfect for snacking on throughout the night, but is also GREAT for picky eaters or kids! There’s not one person who won’t love these, trust me! The Good Catch Foods Fish Sticks are truly INCREDIBLE, you’d never know they were vegan.
- 1-2 boxes Good Catch Foods Fish Sticks
- 1 cup vegan mayo
- 2-3 tbsp chopped Calabrian chiles (to taste spice wise)
- salt to taste
- 1/2 tbsp lemon juice
- fresh dill
- Cook your fish sticks according to package instructions.
- While those are cooking, mix together your vegan mayo, Calabrian chiles, salt, and lemon juice very well. Cover and place in the fridge until ready to serve.
- Once your fish sticks are ready, plate them up and squeeze some lemon over top & generously add chopped fresh dill on top of all the fish sticks. Serve with your aioli & you’re ready to dig in!
Crab Cake Stuffed Mushrooms are next up on the list! I lied about the fish sticks being the easiest… I think these ones really are. The Good Catch Foods Crab Cakes are SO DELICIOUS. They remind me so much of the crab cakes I’d make myself, they’re actually a good size, and they are packed with SO much flavor! Even just eating them alone is delicious, but this recipe is so easy, and great for any get together, potluck, or time you need a quick and delicious appetizer!
- 2 packs Good Catch Foods Crab Cakes
- 20-30 larger sized cremini mushrooms
- 2 tbsp olive oil
- salt to taste
- 2 tbsp fresh parsley
- 1 tsp lemon juice
- Preheat your oven to 425F
- Take your crab cakes out of the freezer for about 30 minutes at least before working with them, but no longer than an hour!
- Once your crab cakes are slightly thawed, add them to a food processor along with your olive oil, salt to taste, parsley, and lemon juice. Pulse until it has created a sort of “crab cake dough”. You don’t want this to be completely smooth, but no super large chunks either.
- Hollow out your mushrooms & fill them generously with the crab cake mixture. Place on a parchment lined baking tray and bake in your 425F preheated oven for 20-25 minutes until the tops are golden brown.
- Serve with more parsley and lemon if desired!
Next up, Tuna Aglio e Olio e Peperoncino. For those who don’t know what that means, its pasta with a sauce made from garlic, olive oil, and crushed red pepper. It’s so simple, delicious, and the Good Catch Foods Tuna with Oil & Herbs fits in with this dish PERFECTLY. This is one recipe you’ll find yourself making a lot for quick weeknight dinners outside of the seven fishes I can promise you that!
- 2 bags Good Catch Foods Tuna with Oil & Herbs
- 1 lb. bucatini pasta (spaghetti, linguini, etc. also work)
- 1/4 cup olive oil
- 10-12 garlic cloves sliced very thin
- crushed red pepper & salt to taste
- 1/4 cup fresh parsley
- 1/2-1 cup reserved pasta water
- Cook your pasta in salted water according to package instructions, but only cook until al dente- not until the pasta is completely soft. Reserve about 1 cup of the pasta water when it’s done cooking.
- In a deep skillet over medium-high heat, add your olive oil, thinly sliced garlic, crushed red pepper, and salt to taste. Cook for about 5 minutes, stirring frequently, until your garlic is golden brown.
- Add in your Good Catch Tuna and stir to combine, then add your pasta water, starting with 1/2 cup and stir again.
- Lower the sauce heat to low, then transfer your pasta from the pot into the sauce, and add your fresh parsley as well. Stir to combine and mix the sauce with the pasta, adding more pasta water as needed.
- Taste and adjust seasonings, then plate & top with extra parsley as a garnish!
Last but not least… Italian Tuna & Potato Salad! This warm potato salad has all the best Mediterranean flavors and is a stunner on its own- but the Good Catch Foods Mediterranean Style Tuna truly sends it over the top! This is not only great for the Feast of the Seven Fishes, but any potluck or holiday.
- 2 lbs baby gold potatoes
- 2 packs Good Catch Foods Mediterranean Style Tuna
- 1/2 pint cherry tomatoes
- 1 cup kalamata olives
- 1 small-medium sized red onion
- 3 garlic cloves
- 2 tbsp capers
- 1/4 cup fresh parsley
For the dressing-
- 4 tbsp olive oil
- 1 1/2 tbsp capers
- 1 tsp brine from the caper jar
- 3 tbsp red wine vinegar
- juice & zest from one lemon
- 2 tbsp smooth dijon mustard
- salt & pepper to taste
- Add all of your dressing ingredients into a mason jar, seal with a lid, and shake very well until emulsified. Place in the fridge until ready to use.
- Cut your baby potatoes into fourths, and place them in a pot with cold water and salt. Bring them to a boil and cook until fork tender, then drain.
- While those are cooking, slice your tomatoes & olives in half, mince your garlic, chop your parsley, and slice your onion into thin half moons. Add all of this along with your capers, besides the parsley to the bottom of a large mixing bowl- making sure the onions are on top sort of covering all the other ingredients.
- Add your hot, freshly drained potatoes into the same mixing bowl on top of all of your vegetables, and let sit for 5-10 minutes.
- After you’ve let it sit for about 5-10 minutes, add in your tuna, dressing, parsley, and salt/pepper to taste. Stir very well to combine. Serve while warm with additional lemon wedges if desired!
And that’s it! The Feast of the Seven Fishes! All veganized and cruelty-free thanks to Good Catch foods and their amazing products. I just wanted to thank them again for collaborating with me and allowing me to create this, it is such a special Christmas tradition to me & I hope with the help of Good Catch’s Plant-Based Seafood that it can be for you now too! Make sure to check the store locator linked in the beginning of this post to find Good Catch near you, and check out my post about this on @plvntfood on instagram for a special holiday giveaway! Sending you all the love and happy holidays if you celebrate! Cheers!