Advent with St. Andrew
As we prepare for the season of Advent, perhaps few realize the connection between St. Andrew the Apostle and this season. The first Sunday of Advent always falls on the Sunday closest to or on Nov. 30, St. Andrew’s feast day. The Gospel of John says that Andrew was among John the Baptist’s disciples. After John declared Jesus to be the Lamb of God, Andrew immediately seeks him out. (1:35-40) Seeing Andrew, Jesus calls him to follow him, earning him the title of the “first called.” By associating the start of Advent with this feast, the Church provides an opportunity to consider our own call to follow Christ.
As we prepare for the season of Advent, perhaps few realize the connection between St. Andrew the Apostle and this season. The first Sunday of Advent always falls on the Sunday closest to or on Nov. 30, St. Andrew’s feast day. The Gospel of John says that Andrew was among John the Baptist’s disciples. After John declared Jesus to be the Lamb of God, Andrew immediately seeks him out. (1:35-40) Seeing Andrew, Jesus calls him to follow him, earning him the title of the “first called.” By associating the start of Advent with this feast, the Church provides an opportunity to consider our own call to follow Christ.
There is also an Advent novena named after him: The St. Andrew Christmas Novena. The novena consists in the recitation of a short prayer recalling Christ’s birth in Bethlehem 15 times daily from Nov. 30 to Dec. 24.
Finally, we all know Andrew for his profession – he, along with his brother, Peter, were fishermen. And that ought to make us think about fish! Although awareness of the penitential aspect of the season has lessened over the years, Catholics are still invited to observe Advent as a season of reflection, penance and prayer in joyful remembrance of Christ’s first coming at Christmas and with hope-filled anticipation of his second coming at the end of time.
While not observed as strictly as Lent, many Catholics resume or continue not eating meat on Fridays during Advent (and often substitute fish). Among the Italian-American community and the Italians of Calabria, Christmas Eve is celebrated with a particularly festive meal called the Feast of the Seven Fishes (Festa dei sette pesci). The meal consists of seven seafood dishes, hearkening back to the penitential tradition of not eating meat on the eve of feast days. Similarly, in the Polish community, families gather on Christmas Eve for a 12-course meatless meal (Wigilia, or vigil in Polish). Common dishes served during this meal include carp and herring.
This simple cod recipe – with its warming ginger and bright red pepper relish – invites us to savor Advent and to set aside things of the flesh as we prepare for Christmas.
The St. Andrew Christmas Novena
Hail and blessed be the hour and moment in which the Son of God was born of the most pure Virgin Mary, at midnight, in Bethlehem, in the piercing cold. In that hour vouchsafe, I beseech Thee, O my God, to hear my prayer and grant my desires through the merits of our Savior Jesus Christ, and of his Blessed Mother. Amen.
Cod with Mushroom and Red Pepper Relish
INGREDIENTS
- 1 pound cod (fresh or frozen)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 TBSP. cooking fat
- 1/4 onion, finely chopped
- 2 tsp. fresh ginger, grated, or ½ tsp. ground
- 2 cloves garlic, minced
- 1 pint (2 cups) button cremini or portabella mushrooms, sliced
- 1 cup roasted red peppers, chopped
DIRECTIONS
Preheat oven to 350 degrees. Line a baking pan with foil.
Cut the fish into serving pieces and season with ¼ tsp. of salt and 1/8 tsp. of pepper and place in baking pan.
Bake for 12-15 min.
While the fish is cooking, add the cooking fat to a large skillet over medium heat. When the oil is hot, add onion and cook for 2-3 min.
Add the ginger and stir for 30 sec. Add the garlic and stir until aromatic, about 1 min. Add the mushrooms and continue to cook 1-2 min. Add the roasted red peppers and remaining salt & pepper and stir for 2 min. Remove from heat.
Remove the fish from the oven and spoon the mushroom mixture over the top of the fish.
Serve immediately.
