By Michael Ballon, owner and chef,
CASTLE STREET CAFÉ
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.
1 Spanish onion, peeled and sliced
¼ head celery, chopped
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 … Read the rest