55 Seafood Recipes For Your Feast Of The Seven Fishes Dinner

Originating in San Francisco, this tomato-based seafood stew is traditionally filled with whatever seafood is fresh at the market. Since plenty of seafood is available year-round, we went with four of our favorites: shrimp, clams, mussels, and halibut. The perfect accompaniment to cioppino has got to be crusty bread to sop up any remaining soup. A crispy French loaf would be great, but we also love to really highlight the flavors of San Francisco with a bit of sourdough.

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Fried calamari doesn't have to be reserved for beachfront restaurants. It's easy to make at home and comes out extra-crispy and crunchy. A squeeze of lemon juice and fresh marinara and you're ready to go. After you master this, give fish and chips a go!

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The super-fragrant sauce is made with a lot of garlic and anchovies that will have you begging for seconds. It's definitely a break from the classic spaghetti and meatballs, especially with the capers and olives adding a briny saltiness to this classic dish. Serve it with the best garlic bread ever and call it a day.

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America does have a couple of staple savory pies (chicken pot pie and shepherd's pie to name a few). And though their food can sometimes get an unjustly bad rap, the Brits really know how to make a flaky, comforting fish pie filled with all your favorite veg and protein.

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Looking for a fancy last-minute appetizer? Look no further than bagna cauda, an Italian dip that comes together in just 20 minutes with only 6 ingredients (including what you pair it with for dipping). It’s a buttery sauce made from lots of garlic and anchovies (stick with us), that somehow work together to create a dip that’s a little pungent, a little sweet, and will keep you coming back for more. Trust us, this one belongs on your holiday table.

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Harissa, a smoky and spicy pepper paste from Tunisia, gives these clams an extra kick. How spicy your harissa is will depend on the brand you use as some come spicier than others. Add more if you don't find it spicy enough or scale back a little if you don't love a ton of heat. Either way this deeply aromatic sauce will make your clams pop!

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When you want a bit of decadence and elegance at the dinner table, but don't have time to make a super-fancy meal, this your recipe. It's so simple, it can be thrown together in about 30 minutes. That wine sauce is perfection.

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However old-fashioned it may seem, shrimp cocktail is a classic. We've updated this party standby with a zesty homemade sauce that packs a flavorful punch thanks to ketchup, chili sauce, and Worcestershire sauce (all gluten-free!).

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Using canned or jarred tuna in pasta is a cheap and delicious way to add some protein to a meal. Italians do it with pasta al tonno, and Americans do it (in our own way) with tuna noodle casserole. This recipe is a bit of a riff on pasta puttanesca, using familiar ingredients such as capers, anchovies, and olives.

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We love a hands-off dinner, and this salmon and potato skillet is just that. In just 45 minutes, you’ll have an easy, delicious, and filling meal that can be customized every time you make it. The salmon and potatoes are plenty filling on their own, but if you need some greens, pair this with an easy salad or swap half of the potatoes for Brussels sprouts.

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This hearty chowder takes after its red-tinged cousin, Manhattan clam chowder, but departs from it in a few key ways: One, this soup gets its kick (and color) from hatch chiles and salsa verde. And two, instead of the customary potatoes, we’ve subbed in tender white beans to add a bit of richness.

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This baked salmon is the best way to feed a crowd. There's no skillet cooking at all—everything is oven-baked in foil, making prep and cleanup a breeze. We believe it might just be the best baked salmon recipe...ever, and it goes super well with roasted potatoes and Brussels sprouts.

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This Mediterranean dish will transport you straight to the seaside.

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This recipe was adapted from the new 20th anniversary edition of Patti's cookbook, LaBelle Cuisine: Recipes to Sing About. You can make smaller patties to serve as an appetizer or side, or form larger portions for a more substantial dinner.

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Blackened and stuffed, these salmon fillets are packed with Cajun flavor and are quite easy to prepare for a last-minute holiday feast. Hot tip: Ask the fish counter for pieces of salmon from the head side of the fish (opposed to the tail side). These fillets will be thicker, easier to stuff, and will better match the cooking time in our recipe.

Get the Creamy Cajun Stuffed Salmon recipe.

Grilling not only makes oysters easier to shuck and serve—the heat loosens the shell, meaning you just need to gently pop off the lid—it also heightens their briny flavor and imparts a subtly smoky char. You'll dollop a bit of kimchi butter onto each opened oyster and return them to the grill until the butter melts and mixes with the oyster liquid. Truly, it's heaven. Keep the kimchi butter recipe in your back pocket for tossing with pasta and peas or spreading onto toast and topping with a fried egg.

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Thought to have been created in China about a century ago, shrimp toast combines traditional Chinese shrimp paste with Western white bread to create one of the earliest fusion foods. Today it's a popular item on dim sum menus and as an appetizer throughout the US, UK, Australia, Japan, and parts of Southeast Asia. Once you have one, you'll understand why this cocktail hour staple has stood the test of time.

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Nothing says "special occasion" more than lobster tail. It seems pretty fancy, but it's actually incredibly easy to make. This recipe comes together in under 30 minutes with an herb butter that is PERFECT. If you're going the fancy seafood restaurant route, we love serving this with creamy risotto and bright and fresh arugula salad.

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Shrimp scampi is an Italian-American dish that is usually made using plump, pink shrimp served over a heaping bowl of pasta. We added buttery bread crumbs to this dish and think it would go killer over some zoodles.

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Looking to impress without much effort? Oysters Rockefeller will do the trick. With very little effort you can have a fancy little appetizer everyone will rave about. Topped with spinach and buttery bread crumbs, these oysters will be gone faster than you can say Rockefeller. Leftover oysters? Make our oyster stuffing next!

Get the Oysters Rockefeller recipe.