Feast of the Seven Fishes Christmas Eve Tradition at Grand Central Oyster Bar

The Feast of the Seven Fishes, which was originated in Italy, is celebrated on Christmas Eve (Saturday, December 24) throughout the United States, and in New York City all roads lead to the Grand Central Oyster Bar.

Executive chef Sandy Ingber calls it his “favorite food holiday” because he can “share the bountiful foods of the sea” in a variety of ways.

Among the traditional dishes are Insalata di Natale (Italian Seafood Salad) and Baccala (Salt Cod).

The menu will be available for both lunch and dinner, beginning at 11:30 AM, with the final reservation for dinner at 10:00 PM. For reservations call 212-490-6650, and for more information visit www.oysterbarny.com.

Here is Ingber’s complete Feast of the Seven Fishes a la carte menu, with suggested wine accompaniments for each dish from general manager Frank Botta:

PASTA e FAGIOLE with SEARED MAINE EXTRA SEA SCALLOP and BASIL OIL -- 7.25
Chateau Saint-Maur ‘M’ 2014 - France -- 56/14.00

SPECIAL APPETIZER: JUMBO SHRIMP with BASIL PESTO, BURRATA CHEESE and HEIRLOOM CHERRY TOMATO VINAIGRETTE -- 16.95
Ponzi Pinot Gris 2014 - Oregon -- 44/11.00

INSALATA di NATALE (ITALIAN SEAFOOD SALAD) with PULPO, SCUNGELLI, CALAMARI and SHRIMP -- 29.95
William Fevre Champs Royaux Chablis 2014 - France -- 44/11.00

GRILLED JUMBO SHRIMP with PUTTANESCA SAUCE over LINGUINI and ARUGULA -- 30.95
Volpaia Chianti Classico 2014 - Italy -- 48/12.00

SICILIAN STYLE GRILLED PACIFIC SWORDFISH STEAK with LEMON HERB OIL and ARUGULA -- 31.95
Pala Vermentino 2015 - Sardinia -- 48/12.00

MAINE LOBSTER THERMADOR over RICE PILAF -- 32.95
Jessiaume Bourgogne Blanc 2013 - France -- 56/14.00

SALT COD CAKE (BACALA) over SPICY AMALFI TOMATO SAUCE and BROCCOLI RABE -- 28.95
Domaine de Pouy Cotes de Gascogne ‘15 - France -- 40/10.00

DESSERT:
EGG NOG GELATO -- 6.75
ESPRESSO CREME BRULEE -- 7.50
Scagliola Moscato d’Asti 2015 - Italy -- 40/10.00

The long tradition of eating seafood on Christmas Eve dates from the Roman Catholic tradition of abstaining from the consumption of meat on days of fast.

ITALIAN SEAFOOD SALAD
INGREDIENTS

• 3 CUPS WHITE WINE
• 3 BAY LEAVES
• 2 CLOVES GARLIC, CRUSHED
• 2 LEMONS
• 1 POUND CALAMARI (SQUID), CLEANED AND CUT INTO RINGS
• 1 POUND ROCK SHRIMP
• 3 CUPS PULPO (OCTOPUS), COOKED AND CUT INTO 1” PIECES
• 3 CUPS COOKED SCUNGILLI (CONCH), SLICED INTO 1/2” PIECES
• 1 CUP RED ONION, SLICED THINLY
• 1 1/2 CUPS CHOPPED CELERY

FOR DRESSING:

• 1 CUP EXTRA VIRGIN OLIVE OIL
• 1/4 CUP LEMON JUICE
• 1/4 CUP IMPORTED RED WINE VINEGAR
• 3 LARGE GARLIC CLOVES, MINCED
• 1/4 CUP CHOPPED FRESH BASIL
• DASH RED PEPPER FLAKES
• SALT & PEPPER TO TASTE

DIRECTIONS:

• IN A STOCKPOT, COMBINE 3 QUARTS OF WATER, THEWINE, BAY LEAVES, AND CRUSHED GARLIC.
• SLICE THE LEMONS IN HALF AND SQUEEZE THE JUICE INTO THE MIXTURE. DROP THE LEMONS INTO THE POT, THEN BRING THE MIXTURE FIRST TO A BOIL, THEN REDUCE THE HEAT TO MEDIUM LOW.
• FIRST COOK THE SHRIMP, COOK 2 MINUTES AND REMOVE FROM THE POT.
• COOK THE CALAMARI 1 1/2 MINUTES AND REMOVE FROM THE POT AS WELL.
• IF YOU ARE COOKING OCTOPUS, ADD IT TO THE POT, AND COOK IT FOR ABOUT 45 MINUTES TO AN HOUR OR UNTIL IT IS TENDER.
• IF YOU ARE COOKING SCUNGILLI, START WITH FRESH SALTED BOILING WATER, AND COOK IT FOR ABOUT AT LEAST AN HOUR OR UNTIL IT IS TENDER. REMOVE IT FROM THE POT AND LET IT COOL AND SLICE IT INTO BITE SIZED SLICES.
• MIX ALL THE SEAFOOD TOGETHER IN A BOWL AND ADD THE CHOPPED CELERY AND RED ONIONS.
• ADD THE DRESSING INGREDIENTS AND MIX WELL.COVER AND LET MARINATE A MINIMUM OF 12 HOURS IN THE REFRIGERATOR.JUST BEFORE SERVING, ADJUST THE SEASONINGS, AND THE BASIL.
• SERVE ON A PLATTER, LINED WITH ROMAINE LEAVES. GARNISH WITH BLACK OLIVES, CHERRY TOMATOES & PEPPERONCINI PEPPERS
• SERVE AT ROOM TEMPERATURE.