my ex hubby was italian and always had the traditional 7 fishes ... for the holidays so here is a recipe to take care of five of the fishes.. heres a yummy CIOPPINO recipe <br />
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1/4 cup extra-virgin olive oil <br />
1 teaspoon crushed red pepper flakes <br />
2 to 3 flat fillets of anchovies, drained  ( this is optional ) but it does add flavor<br />
6 cloves garlic, crushed <br />
1 bay leaf, fresh or dried <br />
2 celery ribs, chopped <br />
1 medium onion, chopped <br />
1 cup good quality dry white wine <br />
1 (14-ounce) container chicken stock <br />
1 (32-ounce) can chunky style crushed tomatoes <br />
4 sprigs fresh or dried thyme, leaves removed <br />
1 handful flat-leaf parsley, chopped <br />
1 1/2 pounds cod or hailbut or any firm fish, cut into 2-inch chunks <br />
Salt and pepper <br />
8 large shrimp,  peeled and deveined <br />
8 sea scallops <br />
16 to 20 raw mussels or clams ( i use clams)<br />
A loaf of fresh, crusty bread<br />
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In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies are salty so watch when you add salt <br />
Chop celery and onion  add to the pot . Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low. <br />
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Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels or clams and cover pot. Cook 10 minutes, giving the pot a good shake now and again. <br />
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Remove the lid and discard any mussels or clams  that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.<br />
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ENJOY Tonia