The Feast of Saints Peter and Paul is a liturgical feast in honour of the martyrdom in Rome of the apostles Saint Peter and Saint Paul, which is observed on June 29.

The celebration is of ancient origin, but it is believed that the date was selected as it is either the anniversary of their death or of the translation of their relics.

The two great Apostles had been imprisoned in the famous Mamertine Prison of Rome and both had foreseen their approaching death.

Saint Peter was crucified; Saint Paul, a Roman citizen, was slain by the sword, according to Magnificat.

Since St. Peter is considered to be the patron saint of fishermen, BNN offers a recipe to commemorate the day with some delicous dinner.

Cioppino

Ingredients

3/4 cup butter

2 onions, chopped

2 cloves garlic, minced

1 bunch fresh parsley, chopped

2 (14.5 ounce) cans stewed tomatoes

2 (14.5 ounce) cans chicken broth

2 bay leaves

1 tablespoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 cup water

1 1/2 cups white wine

1 1/2 pounds large shrimp – peeled and deveined

1 1/2 pounds bay scallops

18 small clams

18 mussels, cleaned and debearded

1 1/2 cups crabmeat

1 1/2 pounds cod fillets, cubed

Directions

Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.

Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.

Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Source: All Recipes