The Feast of the Seven Fishes, A Croatian Christmas Eve Dinner

Start by gathering clams, mussels, and shrimp, which can be fresh or frozen. Discard any cracked shellfish.

Chop two onions and mince four cloves of garlic. Roughly chop parsley to add at the end.

Heat a pot and add butter until melted.

Add shrimp to the pot and cook until they turn pink and curl up, indicating they are done. Remove shrimp and set aside.

Add a splash of white wine to the pot to create steam, then add clams. Cover with a lid and steam for 5 to 7 minutes until shells open.

Remove clams from the pot and set aside.

Add mussels to the pot in the same way as clams, cover, and steam for another 5 to 7 minutes until shells open.

Remove mussels and set aside, noting the liquid left in the pot from the shellfish.

Add chopped onions to the pot and stir, cooking until they become translucent without browning.

Add minced garlic to the onions and cook for about a minute until fragrant.

Equipment Needed

Dietary

Allergens