Italian Christmas Eve Seafood (Seven Fishes, Made Easy)

Christmas Eve in many Italian-American homes isn’t about turkey or roast beef, it’s about seafood, served over a long, joyful meal known as the Feast of the Seven Fishes (La Vigilia). The tradition grew in the U.S. among Southern Italian immigrant families and is tied to the Catholic custom of avoiding meat on Christmas Eve. The “seven” isn’t a strict rule, but a symbolic number that varies from family to family.

If you’ve always loved the idea of the feast but found it intimidating, here’s a simplified, authentic menu built around one of Italy’s most beloved holiday ingredients: baccalà (salted cod). Choose an appetizer and a main, add a side if you like, and you’ll have a festive seafood dinner without the stress.

Baccalà is cod preserved in salt. Before cooking, it’s soaked in water for 34–48 hours (changing the water a few times) to remove excess salt. It becomes tender and deeply flavorful—perfect for Christmas Eve dishes across Italy.

Shopping tips:

• Look for “salted cod” or “baccalà” at Italian delis, specialty markets, or larger supermarkets in December.

• If you can only find fresh cod, you can substitute it, just skip the soaking step and reduce salt in the recipe (flavor will be milder, but still delicious).

A classic way to “start small” while staying true to the tradition.

If you want your Christmas Eve to feel a little more “full feast” without jumping to seven plates, add one extra course.

Because Christmas Eve should feel joyful, not like a sprint.

• Soak the baccalà 1–2 days ahead. Once desalted, keep it in the fridge covered with fresh water.
• Stews get better overnight. Both Stewed Cod with Potatoes and Baccalà alla Ghiotta taste even richer the next day—perfect for stress-free hosting.
• Fry at the last minute. Prepare batter and fish earlier, then fry right before serving so it stays crisp.

No need to cook seven mains—many families count different seafood courses (appetizers, pasta, mains, sides). You can expand over the years by adding simple extras like:

• a small seafood pasta course, like Paccheri with Shrimp and Scampi Cream

• a second appetizer (Prawn Cocktail, Mussels au gratin),

• or even a Seafood salad.

The beauty of the Feast of the Seven Fishes is that it’s flexible! What matters is the spirit: gathering, sharing, and honoring family tradition.