Mums and Babies

The Seven Fishes – Swordfish Calabrian Style

Christmas habits vary from country to country. And so are meals in the Christmas season.

For instance, on December 24, Italian families all over the world gather together for La Viglia di Natale–the Christmas vigil–where fish is the main ingredient on the menu instead of meat.

Also called The Feast of the Seven Fishes, the ritual of La Viglia has been handed down from generation to generation over the centuries.

These dishes may vary from family to family, but you will likely find an array of seafood that include the freshest catch of the day as well as clams, oysters, mussels, squid, shrimp, and lobster.

Here is a typical dish of southern Italy. Swordfish is marinated in a lemon and oil mixture which gives it a unique citric flavor.

Ingredients

• 3 tbsps olive oil, divided
• 1 tbsp fresh lemon juice
• salt and pepper to taste
• 1 1/4 pounds fresh swordfish, cut into chunks
• 1 small onion, chopped
• 1 tsp all-purpose flour
• 1 1/2 cups dry white wine
• 1 (19 ounce) can fava beans, drained
• 1 bunch fresh parsley, chopped

Directions

In a medium bowl, mix together 2 tablespoons of the olive oil, lemon juice, salt and pepper making a nice and flavored marinade.

Add the fish into the marinade and stir enough to get it coated. Let it marinate for about 15 minutes and no more of 25. If you let is marinate too much, fish will be cooked with the lemon juice and you will over cooked in further steps. Remove fish from the marinade, and pat dry.

Heat the remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden.

Add the fish. Brown the chunks of fish on all sides, then remove from the pan, and set aside. Be careful with the time cooking since olive oil reaches very high temperature and fish does not take that much time to be over cooked.

Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine.

Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley. Cover the pan and simmer for 2 to 3 additional minutes or until the fish flakes easily with a fork. Serve hot.

Pair this fish with a refreshing and tasty white wine like a sauvignon blanc.