Feast of the Seven Fishes

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Allie Mac Kay was live in Santa Monica at the Water Grill. Allie whet her appetite with a taste of traditonal Italian holiday food for the Feast of Seven Fishes celebration.

Water Grill
1401 Ocean Avenue
Santa Monica
For reservations call (310) 394-5669

RECIPE: Cioppino

1 oz blended oil
1 tsp minced garlic
2 tsp shallots
½ tsp chili flakes
¼ bulb shaved fennel (optional)
2 oz salmon
½ can chopped peeled tomatoes
1 T lumped crab meat
6 mussels
2 clams
2 pieces of shrimp
1 T orange Juice
6 oz clam juice
½ T of lemon juice
Tsp Thyme
Tsp Parsley


  1. Heat pot. Add oil, garlic, shallots, and chili flakes. Sauté 1 minute.
  2. Add fennel (option) and cook for ½ minute.
  3. Add clam juice and fish. Cover and cook for 2 minutes.
  4. Add tomatoes, crab meat mussels, clams and shrimp in and stir. Cover and simmer for 2 minutes.
  5. Add orange juice and lemon juice.

Serve with grilled sourdough bread.

RECIPE: Pan-Roasted Scallops

7oz sea scallops
1 portion toasted vegetables (see below)
Quarter head of Treviso
1tsp chopped parsley
¼ cup red wine
1 T blended Oil

Roasted Vegetable Prep:
1 cup carrots (peeled and cut into wedges)
3 each medium Parsnips (peeled and cut into wedges)
1 cup Brussel sprouts (peeled and cut in half)
½ cup Cippolini Onions (peeled)
1tsp thyme
3 T butter
2T blended Oil


  1. In a large roasting pan add half the oil. Add the carrots, season and cook for 2 minutes then add the parsnips and the onions.
  2. Reseason and then add the Brussel Sprouts and cook for a further 5 minutes.
  3. Add the butter and the thyme allow to brown and then transfer the vegetables to a sheet tray and roast in the oven for 5-7 minutes or until tender.
  4. When tender remove and cool quickly on a new sheet tray.

Treviso prep:

Season the Treviso with salt and brush lightly with blended oil. Roast in pan for 2 minutes on each side or until tender.

  1. Heat the oil in a sauté pan, season the scallops with salt and sear the scallops on each side for approx. 2-3 minutes on each side.
  2. In a separate pan heat the butter and add the vegetables, season with salt and pepper and then place in the oven for 5 minutes until hot.
  3. Warm the Treviso in the oven.
  4. Remove the vegetables and Treviso from the pan and then place on a towel as to remove any excess grease. Correct seasoning of vegetables and then toss with chopped parsley.
  5. On a large white oval plate place the grilled Treviso down the center and then place the scallops on top.
  6. Spoon the vegetables around and then spoon the sauce over the vegetables and the edge of the plate. Finish with salt.
Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.