My Feast of the Seven Fishes
A Christmas Eve Tradition
Launching chefashleythornton.com feels surreal. It’s the culmination of a vision I had exactly one year ago, when the idea of creating my own website was just beginning to take shape. After a week of glitches and countless tests, it’s finally live for all to see, and I couldn’t be more excited. As the holiday season approaches, my ovens hum almost twelve hours a day, filling the kitchen with warmth and the scent of festive dishes for my clients. All this cooking has me thinking about the perfect holiday meal, the kind I love to serve when friends and family gather around my table.
As I reflected on what makes a holiday meal truly special, I realized it’s not just the food itself. It’s the way each dish tells a story. The roast that anchors the table, the sides that bring color and comfort, the desserts that spark nostalgia. Together they create more than a menu; they create memories. For me, the perfect holiday spread balances tradition with a touch of creativity, something familiar enough to feel cozy but surprising enough to make guests smile.
Much of my culinary inspiration comes from Italy, not only from the time I spent cooking there, but also from growing up surrounded by my Italian besties and their families. And now, with my own in‑laws. Their kitchens were always alive with the aroma of simmering sauces, freshly baked bread, and the kind of laughter that only happens when everyone is gathered around the table. A custom I’ve adopted over the years is the Feast of the Seven Fishes. Sometimes there are more than seven, sometimes fewer, but the essence remains the same: on Christmas Eve, the table is devoted entirely to fish and seafood. This tradition, rooted in Italy, was later adapted by Italian Americans into the “seven fishes” we know today. At its heart, a holiday meal should be more than a menu, it should be a celebration of connection, with dishes that carry stories and memories in every bite.
With just one weekend left before Christmas to finish your shopping and finalize your menus, I thought I’d share a little inspiration from our own family table. This year’s Feast of the Seven Fishes reads as follows:
Giant Shrimp Cocktail
A twist on the classic by going XL with the shrimp. Instead of a simple boil, I poach them in a miso‑based broth, which adds depth and umami to the crustacea even when served cold. For the sauce, a touch of gochujang stirred into the traditional cocktail base brings subtle heat and complexity. The result? An effortless elevation of a dish guests have seen countless times, now transformed into something memorable and new.
Salmon Gravlax
Gravlax is wonderfully straightforward, yet endlessly adaptable. I like to interchange the liquor used for curing depending on the occasion. This year, I’m using Sortilège, a maple‑based whiskey that adds a distinctly festive touch.
For the cure, stick to this ratio:
• 1 kg salmon
• 60 g salt
• 60 g sugar
• 45 ml liquor
To these proportions, add aromatics of your choice, dill or tarragon, citrus zests, or even beet juice for a jewel‑toned finish. Once the salmon is coated, wrap it tightly and let it macerate for 36 hours, flipping halfway through. The result is silky and fragrant.
Baccalà
This one is my personal favorite, rich in flavor while somehow remaining beautifully light. I start by sweating down onions with plenty of garlic, a pinch of chili flakes, and anchovies (the more the better). Once everything melts together, I add a small jar of strained capers and a generous handful of pitted olives. I love using dried black olives for their intensity.
To this base, I add a can of my favorite whole peeled tomatoes and let the sauce simmer for at least an hour — two if time allows. When the flavors have deepened and the sauce has thickened, I nestle in pieces of thoroughly rinsed Baccalà and transfer the dish to a 400°F oven until the fish is cooked through. A sprinkle of chopped parsley at the end brightens everything. It’s the kind of rustic, slow‑simmered dish that fills the room with warmth long before it reaches the table.
To complete our seven fishes, a bright, tender octopus salad; a seafood chowder so good you’ll be tempted to lick the bottom of the bowl; and Coquilles St‑Jacques, which feel impossibly elegant yet deeply comforting. And this year, my brother‑in‑law is making a pasta dish with moscardini (miniature octopus), one of my absolute favorites. It’s the kind of dish that reminds me why I love this tradition so much: simple ingredients, treated with care, shared with the people who matter most.
As I step into this new chapter with the launch of my website, it feels fitting to share the meal that means the most to me, a feast rooted in tradition, shaped by family, and infused with the flavors that have inspired my cooking for decades. The Feast of the Seven Fishes is more than a menu, it’s a reminder of why I cook in the first place. To gather. To nourish. To celebrate. To create moments that linger long after the plates are cleared. I hope this glimpse into our Christmas Eve table brings a little inspiration to yours, and I can’t wait to welcome you into my new online home at Chefashleythornton.com where I’ll continue sharing the stories, recipes, and rituals that shape my kitchen.