By Michael Ballon, owner and chef,
CASTLE STREET CAFÉ
Great Barrington
CastleStreetCafe.com

There is an old tradition among many Europeans, particularly in the Mediterranean, which calls for a meatless Christmas Eve dinner. While a large roast may often be eaten on Christmas Day itself, on the night before only seafood may be eaten.

Since this meal is frequently eaten very late at night, after midnight services, it must at the same time be light and simple. A seafood soup made from fish and shellfish simmered in a tomato broth fits the bill nicely. This is a sort of a quick bouillabaisse, but is delicious nonetheless. Happy holidays.

Serves 8

1 Spanish onion, peeled and sliced
¼ head celery, chopped
Olive oil
1 tablespoon minced garlic
1 teaspoon diced fresh thyme
2 quarts peeled, diced tomatoes
2 cups white wine
1 splash Pernod or sherry
1½ pounds lobster, steamed and cut into pieces
1 pound peeled and deveined shrimp
1 pound sea scallops
1 pound mussels, cleaned and scrubbed
1 pound sea bass
Stalk of fresh chives, scallions or parsley, chopped for garnish

In a heavy-bottomed sauce pot, brown the onion and celery in a little olive oil; cook until golden brown.

Add the garlic and fresh thyme, and then add the white wine and tomatoes. Simmer for 30 minutes.

In a pot large enough to fit the lobster, add water 2 inches deep, bring to a boil.

Submerge lobster (head first), cover pot and steam for 8–10 minutes, until shell is bright red. Adjust heat to steam without bubbling over. You can also have this done where you purchase the lobster. Cut lobster in its shell with a sharp chef’s knife and add to mix.

Add remaining fish to the mix, and simmer gently for about 7 minutes, then add the Pernod or sherry.

Add garnish and serve immediately.