Shopping List:

Fish:

  • 10 cups fish stock (last year we used a paste, see if the fish place has actual stock)
  • 6 cups bottled clam juice
  • 2 lbs manilla clams
  • 2 lbs mussels
  • 4 pounds jumbo (U-12) shrimp, pealed and de veined
  • 4 lbs smaller shrimp (not small, just doesn't need to be big like the jumbo ones)
  • 1 pound lump crab meat, picked over
  • 3 lbs firm fish (halibut or salmon, or whatever the guy recommends)
  • 4.5 lbs squid
  • 4 pounds center-cut skinless boneless salt cod (baccalà), rinsed well
  • 4 anchovies, boned and minced

Alcohol:

  • 4 cups dry white wine
  • 18 oz brandy
  • 18 oz spiced rum
  • 1 cup dry marsala
  • 1 tablespoon limoncello or grand Marnier

Produce:

  • 2 fennel bulbs
  • 6 onions
  • 3 small red onion
  • 8 shallots
  • 3 bulb garlic
  • 1/2 cup tomato paste
  • 2 28-oz can diced tomatoes in juice
  • 24 eggs
  • fresh nutmeg
  • 54oz whole milk
  • 36 oz heavy cream
  • 3 cups arborio rice (10 ounces)
  • Pinch of saffron threads
  • 3 cups tablespoons flat-leaf parsley
  • 1 cup mascarpone cheese
  • 2 medium red onion
  • 8 rib celery with leaves
  • 8 medium plum tomatoes
  • 2 tablespoon pine nuts
  • 2 tablespoon currants
  • 4 tablespoons small capers
  • 4 lemons
  • 1 orange
  • 2 cups honey
  • 1 cup Kalamata olives
  • 2.5 lbs cherry or grape tomatoes
  • 4 tablespoons salt-packed capers*
  • 2 (28-ounce) can whole San Marzano tomatoes in juice
  • 1/2 cup plus 2 tablespoon fresh mint
  • 4.5 lbs broccoli raab
  • 1/2 cup olive oil
  • 2 pounds eggplant
  • 2 cup(s) cheese, ricotta, part-skim
  • 6tablespoon cheese, grated Parmesan
  • 4 tablespoon basil, fresh, chopped
  • 2 tablespoon nuts, pine nuts, toasted
  • 6 tablespoon cheese, mozzarella, part-skim, shredded

Pantry:

  • Olive oil
  • red pepper flakes
  • 4 bay leafs
  • 27 oz granulated sugar
  • 2 tbsp butter
  • 1 teaspoon fennel seeds
  • 3.5 cups AP flour
  • confectioners’ sugar, for dusting
  • red-wine vinegar



Cioppino (serves 6 as soup): x2


  • 3 tablespoons olive oil
  • 1 large fennel bulb, thinly sliced
  • 1 onion, chopped
  • 3 large shallots, chopped
  • 2 teaspoons salt
  • 4 large garlic cloves, finely chopped
  • 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
  • 1/4 cup tomato paste
  • 1 (28-ounce) can diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 5 cups fish stock
  • 1 bay leaf
  • 1 pound manila clams, scrubbed
  • 1 pound mussels, scrubbed, debearded
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Eggnog (serves 2) x9

  • 2 large eggs
  • 3 oz (by volume) granulated sugar
  • ½ tsp freshly-grated nutmeg
  • 2 oz brandy
  • 2 oz spiced rum (I use Sailor Jerry’s)
  • 6 oz whole milk
  • 4 oz heavy cream

Calamari Salad (serves 4 as a main course) x3

  • 1 1/2 lb cleaned squid
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red-wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 1 large garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup)
  • 1/3 cup pitted Kalamata olives, halved lengthwise
  • 2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large
  • 2 celery ribs, cut into 1/4-inch-thick slices
  • 1 cup loosely packed fresh flat-leaf parsley leaves

Risotto (serves 6) x2

  • 3 cups bottled clam juice
  • 2 1/2 cups water
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • Salt and freshly ground pepper
  • 1 1/2 cups arborio rice (10 ounces)
  • Pinch of saffron threads
  • 1/2 cup dry white wine
  • 1 tablespoon unsalted butter
  • 1 shallot, minced
  • 1/2 pound cooked shrimp, cut into thirds
  • 1/2 pound lump crab meat, picked over
  • 2 tablespoons chopped flat-leaf parsley
  • 1/2 cup mascarpone cheese

Shrimp Marsala (serves 8? 3 shrimp each) x2

  • 1/4 cup extra-virgin olive oil
  • 1 medium red onion, cut into 1/4-inch dice
  • 1 rib celery with leaves, cut into 1/2-inch pieces
  • 4 medium plum tomatoes, roughly chopped
  • 1 tablespoon pine nuts
  • 1 tablespoon currants
  • 2 tablespoons small capers, rinsed and drained
  • 1 cup dry marsala
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon hot red pepper flakes
  • 1 bay leaf, preferably fresh
  • 2 pounds jumbo (U-12) shrimp, pealed and de veined
  • Salt and freshly ground black pepper

Salt Cod (serves 6) x2

  • 2 pounds center-cut skinless boneless salt cod (baccalà), rinsed well
  • 2 tablespoons salt-packed capers*
  • 7 tablespoons extra-virgin olive oil
  • 1 medium onion, finely diced (about 1 1/2 cups)
  • 4 1/2 teaspoons red pepper flakes
  • 1 (28-ounce) can whole San Marzano tomatoes in juice
  • 1 teaspoon kosher or coarse sea salt
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 1/4 cup plus 1 tablespoon fresh mint, coarsely chopped

Broccoli Raab (serves 6) x2

  • 2 1/4 pounds cleaned broccoli raab (wash well, trim roots, and coarsely chop leaves)
  • 1/2 cup olive oil
  • 2 cloves garlic, crushed
  • Salt
  • Hot pepper, if you like it
  • 2 anchovies, boned and minced (optional)

Eggplant

http://www.everydayhealth.com/health-recipe/eggplant-rollatini.aspx
  • 1 pounds eggplant, one small, trimmed and cut lengthwise into 6 (1/4-inch-thick) slices
  • cooking spray
  • 3/4 cup(s) tomato sauce with basil, garlic, and oregano, divided
  • 1 cup(s) cheese, ricotta, part-skim
  • 3 tablespoon cheese, grated Parmesan
  • 2 tablespoon basil, fresh, chopped
  • 1 tablespoon nuts, pine nuts, toasted
  • 1/8 teaspoon salt
  • 1 clove(s) garlic, small, minced
  • 3 tablespoon cheese, mozzarella, part-skim, shredded

Struffoli

  • 3 1/2 cups all-purpose flour
  • 5 large eggs
  • 1 large egg yolk
  • Grated zest of 2 lemons
  • Juice of 1 lemon
  • Grated zest of 1 orange
  • 1/2 teaspoon salt
  • 1 tablespoon limoncello or grand Marnier
  • 4 cups extra-virgin olive oil, for deep-frying
  • 2 cups honey
  • confectioners’ sugar, for dusting