Name: The Bear Carmy's Seven Fishes Feast Platter
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 2 lbs fresh cod fillet, skin-on; 1 lb large shrimp, peeled and deveined; 1 lb calamari, cleaned and sliced into rings; 1 lb fresh clams, scrubbed; 1/2 lb cannedanchovies, drained; 1/2 lb fresh crabmeat; 1 whole baby octopus, cleaned; 1/2 cup extra-virgin olive oil; 4 garlic cloves, thinly sliced; 1/4 cup fresh parsley, chopped; 2 lemons, juiced and zested; 1 tsp red pepper flakes; 1/2 cup dry white wine; 1 tbsp capers, rinsed; Salt and black pepper to taste; Cooked pasta (linguine or spaghetti) for serving

Jump to Recipe·Print Recipe

🐻 seafood-lovers, assemble! 🐟 The Bear Carmy’s Seven Fishes Feast Platter 🍽️

1. Introduction

If you’ve ever stayed up late rewatching The Bear and dreamt of hosting an Italian-American holiday feast worthy of Chicago’s finest kitchen—this is your moment.

Introducing CarMy Bear’s Seven Fishes Feast Platter—a sumptuous, multi-textured celebration of the sea, inspired by the classic Italian-American tradition of La Vigilia (The Vigil) ofChristmas Eve. This isn’t just dinner—it’s theater, comfort, and legacy on a single board: seven fishes—each crafted with care, depth, and just the right amount of chaotic kitchen energy.

You’ll get crispy fried seafood, rich garlic-kissed baccalà, tender braised octopus, and a citrus-kissed salad. The platter unites tradition, passion, and the kind of crunch you need to hear while the pot simmers.

2. Why You’ll Love This Recipe

One show-stopping centerpiece platter that’s ideal for holidays, gatherings, or whenever you want to channel your inner Carmy.
7 distinct seafood preparations = maximum flavor contrast and texture harmony.

Make-ahead friendly: most components can be prepped 1–2 days in advance.
Flexible & modular: choose your favorite 7 or swap in your family’s “must-have” fish.
Cooking methods vary—fry, roast, braise, poach—but nothing too finicky.

3. Kitchen Tools You Need

This feast demands a kitchen squad ready for action. Here are the tools I rely on to make every bite shine:

Compact 6-in-1 Digital Air Fryer by Amazon Basics for ultra-crispy fried calamari and zucchini blooms—fast, even, and mess-free.
T-fal 14-Piece Hard Anodized Nonstick Cookware Set ensures quick cleanup after wrestling with 7+ pans and sauces.

Ninja Foodi Smart XL Indoor Grill & Air Fryer Combo for roasting clams and mussels with charred edges and juiciness inside.
Breville Nespresso Vertuo Creatista Espresso & Coffee Maker to finish your post-feast digestivo—espresso, anyone?
Cuisinart 2-Quart Stainless Steel Ice Cream Maker with LCD Timer if you want to serve cannoli or savarin later with homemade gelato.

Fullstar Ultimate Veggie Prep Master for mincing garlic, julienning parsley, and shaving lemon zest like a pro.
JoyJolt Airtight Glass Food Storage Set for storing leftover frutti di mare broths, marinated fish, or prepped garnishes.

Need more inspiration? Dive into cinematic feasts like our Jurassic Park Dinosaur Egg Avocados, Edward Scissorhands Shish Kebab Skewers, or the iconic Pizza Planet Pepperoni Pizza.

4. Ingredient Notes

Freshness isn’t optional in a feast like this—it’s sacred. Here’s how I vet and prep every component with intention:

Fish Selection Rule: Aim for at least one of each texture/type: fried (calamari), grilled (swordfish), braised (octopus), raw (clam salad), poached (scampi), baked (shrimp), and preserved (baccalà).

Fresh cod or haddock (for baccalà): Look for firm, translucent flesh. Soak it for 24–48 hours in cold water to rehydrate.

Live clams & mussels: They must close when tapped. No gape-mouths! Rinse under cold water and debeard.
Frozen shrimp, peeled & deveined (41–50 count): Thaw in the fridge overnight. Pat dry aggressively for crisp searing.
Fresh calamari (not pre-sliced tubes): Buy whole, freeze for 2 hours for easier slicing, then cut into ½-inch rings and tentacles.

Oil-packed anchovies: Flush with flavor. Use them whole or mash into a paste—no replacement holds up in sauce.
Lemon confit (optional but recommended): Makes a huge difference. Marinate lemon wedges in salt & olive oil overnight before serving.

5. How to Make The Bear Carmy’s Seven Fishes Feast Platter

Think of this like directing a kitchen ballet—some steps need to happen at once, but each dish gets its solo moment. I’ll break it into phases so it feels doable.

Phase 1: Prep & Marinate (Day Before)

Baccalà (Salt-Cod) Marination: Rinse soaked cod under cold water, flake into chunks, and marinate overnight in olive oil, minced garlic, crushed red pepper, and chopped parsley. Refrigerate.

Citrus-Infused Olive Oil: Warm 1 cup olive oil with lemon zest, orange zest, and a splash of white wine vinegar. Let sit 12 hours, then strain. drizzle over everything at the end.

Phase 2: Fry & Roast (The Crunchy Duo)

Crispy Calamari: Toss rings in chilled rice flour (crispier than wheat flour), shake off excess, and air fry at 400°F for 6 minutes. Shake the basket halfway and repeat once more. Finish with flaky salt.

Roasted Clams with Garlic Butter: Place live clams in a baking dish with garlic, chilies, white wine, and lemon juice. Roast at 425°F for 8–10 minutes—until they gape open. Discard any unopened ones!

Phase 3: Braise & Poach (Tender, Soul-Warming)

Braised Octopus: Simmer thawed octopus in olive oil, garlic, bay leaf, and white wine for 1.5 hours, or until fork-tender. Let cool,slice, and char lightly in a cast-iron skillet.

Shrimp Scampi (Poached): In a wide skillet, sauté garlic in butter and olive oil until golden. Add shrimp, white wine, and lemon juice. Cook just until pink (2–3 min). Keep warm sous vide or on low heat.

Phase 4: Assemble the Platter (The Showstopper)

On a large, wooden board or slate tray:

Start with a backdrop of arugula, finely sliced fennel bulb, and radicchio.
Arrange the octopus in the center—warm and glistening.
Nestle the clams, calamari, scampi, and fried shrimp around it in artful clusters.
Scatter chopped parsley, lemon zest, and capers across the top.

Drizzle with citrus-olive oil and serve with extra lemon wedges and crusty bread.

Pro tip: Keep components warm on a tray in a 200°F oven while assembling last-minute. Serve with a glass of crisp Pinot Grigio or sparkling water with blood orange.

6. Expert Tips for Success

After cooking 30+ seafood feasts in my kitchen (yes, really), here’s what I’ve learned the hard way:

Fish shouldn’t smell “fishy”—it should smell like the ocean—clean, briny, fresh. If it doesn’t, walk away. Fish is the star and it shows.
Cold oil + room-temp shrimp = no sticking. Always pat seafood *very* dry before cooking.
Don’t overcrowd the pan. Fry in batches for maximum crisp—this is the #1 mistake home cooks make.

Let clams/mussels open naturally over low heat. High heat = tough shells and rubbery meat.
Finish with acid, not salt. A squeeze of lemon brightens everything without making it咸 (salty).

7. Variations & Substitutions

Feast traditions vary by region (and family!). Here’s how to adapt with love:

Vegetarian Option: Add fried artichoke hearts, roasted peppers, stuffed zucchini, and marinated mushrooms—but still call it your Seven “Fishes” Feast with a wink!
Gluten-Free: Use chickpea flour instead of rice flour for frying. Skip the bread or serve GF crusty loaf.
Allergy-Friendly: Skip shellfish entirely and do swordfish steaks baked with olives & lemon, squid ink pasta on the side, or grilled swordfish, swordfish, swordfish 😅.

Spice Adjustments: Add Calabrian chilies to the oil for deep heat, or use sweet paprika for mild, smoky flavor.
Dinner Party Upgrade: Serve each person a mini individual platter—perfect for photos, gifts (see Breakfast at Tiffany’s Croissant & Coffee Board for presentation inspo).

8. Storage & Reheating

Storage: Store components separately in airtight containers like the JoyJolt Glass Food Storage Set for up to 3 days.

Reheating

Crispy items (calamari, fritters): Air fry at 375°F for 3–4 minutes. Do not microwave.
Shrimp/scampi/braised fish: Gently reheat in a skillet with a splash of broth or white wine over low heat.
Baccalà: Reheat in a covered dish in a low oven (300°F) for 10 minutes.

Freezing: Braised octopus and baccalà freeze beautifully for up to 2 months—thaw in the fridge overnight.

9. FAQ

What’s the origin of the Seven Fishes Feast?

The tradition likely stems from Italy’s Catholic practice of abstaining from meat on Christmas Eve. Families would turn to the sea for a lavish, meatless dinner—but the “seven fishes” number is largely American,象征 (symbolizing) perfection, luck, or the seven sacraments.

Can I use frozen fish?

Absolutely! In fact, many sea merchants flash-freeze fish on the boat at peak freshness. Just thaw overnight in the fridge, never at room temp.

How can I prep this faster?

Do the marinades and baccalà prep the day before. Fry the calamari last-minute (it’s best hot!). Let guests help assemble their own plates—it’s fun and festive!

What drinks pair best?

Light, bright Italian whites like Vermentino, Vernaccia, or Verdicchio. A crisp Pinot Grigio, dry sparkling wine (Prosecco), or even a lemonVerbena spritz.

10. Conclusion

The Bear’s Seven Fishes Feast Platter is more than dinner—it’s a love letter to food, family, and a little controlled kitchen chaos. It honors tradition while inviting your own spin.

So gather your crew, queue up some Italian jazz, and let the sizzle of calamari and the clink of glasses begin.

And if you need more movie meal magic, don’t miss our Lord of the Rings Lembas Bread Scones for dessert.

The Bear Carmy’s Seven Fishes Feast Platter