Feast of Seven Fishes - One Pot Cooking

December 18, 2020

Fish Bone Broth, Bone Broth, Recipe, one pot cooking

One Pot – Feast of Seven Fishes – Tomato & Bone Broth Style

Serves – 4 to 6

Growing up, my brothers and I so enjoyed going to my father’s side of the family for the holidays. Besides the gifts, the highlight was Christmas Eve dinner, a “feast of seven fishes.” It was plate upon plate of amazing seafood dishes and pastas, plus cannoli’s, Italian cookies, and cakes. My grandmother, aunts, cousins and others must have spent days in the kitchen preparing the dinner.  

As an adult, I’ve done my own “feast of seven fishes” Christmas Eve dinners.  A true labor of love, with many hours of shopping, preparing ingredients, and cooking.  I am inspired this COVID-pandemic year to create a one-pot version of the beloved feast of seven fishes.


  • 3 stalks celery – chopped
  • 3 tbsp olive oil
  • 1 cup yellow onion - diced
  • 3 tbsp garlic – diced
  • 1 tsp crushed red pepper flakes
  • 1 (28 oz) can crushed tomatoes
  • 3 cups Five Way – Fish Bone Broth
  • 1 tsp dry oregano

Select seafood that is in season.  Add/change to your favorites or what’s available. 

  • 1 lb salmon
  • 1 lb cod 
  • ½ lb calamari
  • 1 cup basil – chopped
  • 1 lb large shrimp, peeled and deveined
  • ½ lb mussels, scrubbed
  • 10 littleneck clams, scrubbed
  • ½ lb sea scallops, washed
  • Add Salt & Pepper to taste
  • 1 Ib pasta (angel hair or thin spaghetti)


  1. In a large, heavy-bottomed pot or large Dutch Oven, heat the oil on medium-high. Cook the onion and celery 6-8 min., until golden, stirring occasionally. Add the garlic and red pepper flakes. Cook 1 min., stirring. Add the crushed tomatoes, Fish Bone Broth and ½ cup of basil (reserve rest of basil) oregano, and heat to a boil. Reduce heat to simmer. Cover and cook for 14-15 min.
  2. Prepare seafood, cut salmon and cod into 2-inch chunks. Slice the calamari into 1-inch rings. Scrub and wash mussels and clams. Wash scallops and shrimp.
  3. Add the mussels and clams to the pot. Stir, cover and cook 5-6 min, until shells open.  Nestle the salmon, cod, scallops, shrimp, and calamari into the pot. Stir, cover and cook 5–7 min., until fish is opaque, shrimp is pink, and clams and mussels are open. Add salt and pepper to taste.
  4. Prepare pasta, bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Add pasta into the boiling water and stir frequently. Cook the pasta, un-covered, until done al dente, about 3 minutes for angel hair pasta. Drain the pasta, return to the pot and pour/mix in a couple of spoon fills of the tomato sauce onto the pasta.
  5. Our tradition is to serve the dishes family-style.  For less mess, divide the pasta among bowls, spoon sauce and seafood into each. 
  6. Garnish with basil.
  7. Share and enjoy!




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