Holiday Food Recipes

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Holiday Food Recipes

Last Update: 1:42 pm

Simple and Spectacular Holiday Cooking With Food Network’s Newest Iron Chef Michael Symon

DEMO
Braised Swordfish with Clams, Mussels and Spicy Italian Sausage

Serves 6 - 8

Italians traditionally serve a Zuppe di Pesce on Christmas Eve. My version adds spicy sausage for a little kick and cooks up in 10 minutes. It’s a great dish to serve at any time during the holiday season—it’s flavorful, luxurious and quick.

2 tablespoons good quality olive oil
1pound spicy Italian sausage, loose
3 pounds swordfish loin (cut into 8 oz pieces)
3 cloves of garlic, minced
4 shallots, minced
2 jalapeños, minced
12 ounces peeled diced tomatoes in juice
2 dozen littleneck clams
2 dozen mussels
4 ounces white wine
4 ounces shellfish stock
2 ounces olive oil
3 tablespoons flat leaf parsley, chopped
3 tablespoons basil, sliced
Juice and zest of 1 lemon

Heat olive oil in an enamel cast iron dutch oven over medium heat. Add the sausage and brown. Add the swordfish and sear for 2 minutes per side. Add garlic, shallot and jalapeño and sweat for 1 minute. Deglaze with wine and stock and bring to simmer. Add tomatoes, clams and mussels and bring to simmer. Cover and let cook for 5 minutes. Add the juice of 1 lemon and the zest. Remove from heat, add the herbs and serve right from the Dutch oven with Crostini.

Crostini
1 Italian baguette
Olive oil
1 clove garlic

Heat enamel cast Panini pan and lid. Slice an Italian baguette into 1-inch pieces on the diagonal. Brush olive oil on both sides of the bread. Toast until slightly golden brown, then flip and repeat. Once toasted on both sides, rub with raw garlic.

Liz Symon’s wine suggestions:This is a pretty red wine friendly dish. It would be nice with Tuscan red such as La Palazzetta, Rosso Di Montalcino. It would also be great with a spicier red from the Languedoc region of France. The Terres Falmet, Cinsault would be a good example. This dish has some mild heat so I would stick with a wine that is fairly fruit forward and has some spice notes to it.


Simple and Spectacular Holiday Cooking With Food Network’s Newest Iron Chef Michael SymonMORE HERE

[BerryBaby]

My former brother-in-law's family use to make this every Christmas Eve. I just make Minestone with rustic bread. That's our Italian Christmas Eve tradition.