The Feast of Seven Fishes is an Italian-American tradition for Christmas Eve, and usually involves at least seven different seafood dishes. Climber, cook and anchovy-lover Karen Shinto came up with this inspired one-pot feast, using a mix of seven fresh and tinned seafoods from well-managed fisheries. The ingredient list may seem kinda long, but the rich flavors are worth the extra shopping. Plus, you can get it on the table in less than an hour.

Ingredients

• 2 tins Patagonia Provisions Spanish Paprika Mackerel
• Extra-virgin olive oil, as needed
• 1 large yellow onion, diced medium
• 1 large fennel bulb, cored and thinly sliced, fronds saved
• 4 large garlic cloves, finely chopped
• 1 tsp. fennel seeds
• 1 tsp. kosher salt
• 1 tbsp. mild ground red chile or 1 tsp. red chile flakes
• 1 bay leaf
• 1½ tsp. dried oregano
• 1½ cup dry white wine, like Sauvignon Blanc
• 1 (28 oz.) can crushed tomatoes
• 2 (8 oz.) bottles clam juice or 2 cups fish stock
• 2 tins Patagonia Provisions Savory Sofrito Mussels
• ¾ lb. cleaned squid, bodies cut into ½-in.-thick rings
• ¾ lb. rockfish (aka Pacific Snapper) filet, cut into 1-in. by 1 ½-in. chunks
• ¾ lb. extra-large (26-30 per lb.) peeled and deveined wild shrimp
• ½ lb. sea scallops, cut in half if large
• 1 (6 oz.) pack Patagonia Provisions Original Wild Sockeye Salmon
• Lemon wedges

Putting It All Together

1. Drain oil from mackerel tin into a large deep pot and add enough olive oil to equal about 3 tbsp. Heat over medium heat. When oil is shimmering, add onions and fennel and cook, stirring every now and then, until vegetables start to soften, about 5 minutes.
2. Add garlic, fennel seeds, salt, ground chile, bay leaf and oregano, then stir to blend. Cook until the onions and fennel are tender and translucent, about 2 minutes more.
3. Pour in white wine, stirring and scraping up the bits at the bottom of the pot. Stir in crushed tomatoes, clam juice and juices from mussel tin. Bring almost to a boil, then reduce heat to a low simmer. Cook uncovered for 15 minutes, stirring now and then, to let flavors develop.
4. Add squid and cook until just opaque, about 2 minutes. Add rockfish, shrimp and scallops. Cook just until the seafood is opaque and almost cooked through (rockfish should just start to flake), about 3-5 minutes.
5. Open salmon pack and pour its juices into into the pot. Break the salmon and mackerel into large pieces and add to pot; then add mussels, along with any remaining seasonings in seafood tins, stirring gently to mix and heat through. Turn off heat.
6. Dish up into bowls and drizzle each with a little olive oil. Top with fennel fronds and serve with lemon wedges.