Ingredients
Equipment
Method
- Begin soaking baccala in cold water 2-3 days in advance, changing water every 8-12 hours.
- Prepare cannellini bean puree, tomato sauces, and olive tapenade up to 2 days before.
- Form and chill or freeze tuna croquettes for later baking.
- On Christmas Eve, start cooking stuffed squid in marinara sauce as it needs longer to tenderize.
- Simultaneously cook baccala in tomato sauce and prepare polenta to serve with it.
- Sauté clams with sausage in white wine; in a separate pan, cook shrimp Fra Diavolo.
- Bake tuna croquettes until golden and crisp.
- Sauté sole fillets briefly and top with olive tapenade just before serving.
- Warm sauces and purees. Garnish each dish with herbs or lemon wedges. Serve immediately.
Nutrition
Notes
Prepare sauces and croquettes ahead for a stress-free day. Substitute any seafood with your favorites. Serve family-style or as a formal seven-course dinner. Leftovers keep for 2–3 days refrigerated. Avoid freezing cooked seafood.