Friday 20th March marks “Sustainable Seafood Day” a brilliant movement creating greater awareness for sustainable fishing. Our beautiful oceans are getting drained of its most valuable resource. So if you love your ocean and you love your seafood. Next time you are buying any seafood, make sure it is approved as sustainable seafood with this label (below) or ask your local fishmonger.
If you are still not satisfied they have a great blog here keeping you up to date on the events and even a free app that you can download, so you can buy the most sustainable seafood out there.
I am an immense supporting advocate and couldn’t be more passionate in sustainable fishing and will always promote it through the blog. With that I took a trip to the local Sydney Fish Markets at 7am sharp. By using my freshly downloaded app.
The Pelly & Me!
I sourced some Australian saucer scallops, live pippies and wild caught Northern fishery prawns which are produced in small scale operations and sustainable to eat.
If you are not in Australia and want to know what is sustainable seafood to eat and what is not. Research it online. For American’s head here, for Brits head here.
I made a delicious and healthy Saucer Scallop, Farmed Prawn and Pippies Paella, I used quinoa instead of rice. By using quinoa, the dish is a lot lighter and you don’t get and ‘oomph’ feeling after eating it. My new found favourite and best priced ($7.50/500g) quinoa producers are “Keen-Wah”.
A top-dog recipe for all of your family and friends, maybe some inspiration for this Sunday’s lunch? It really is so easy to make and will be sure to boost you full of wholesome superfood nutrients.
2 Tbsp Coconut Oil
1.5 Cups Quinoa from Keen-Wah
3 Cups Boiling Water
1 Vegetable Stock Cube
600ml Saffron Infused Water (use a pinch of saffron)
2 Tsp Fresh Turmeric, freshly grated
2 White Onions, finely chopped
4 Garlic Cloves, finely chopped
8 Australian Wild Caught Northern Fishery Prawns (Sustainable)
250g Australian Pippies (Sustainable)
250g Australian Saucer Scallops (Sustainable)
1/2 Cup Parsley, finely chopped
2 Tsp Fresh Chillies, finely chopped
2 Lemons, zested and squeezed
N.B: Make sure you have all the prep done before you get going, water boiled, onions chopped and so on…
1. In a large frying pan (can be a wok) add coconut oil and heat on a high heat until melted, add onions, garlic, turmeric and half of the chillies and fry until soft and fragrant.
2. Turn heat down to medium and add the quinoa and lemon zest and fry for 30 seconds before adding the 3 cups of boiling water and the stock cube. Add half (300ml) of the saffron water too. Let the quinoa soften and boil down, don’t stir too much, before adding the last 300ml of saffron water.
3. Add the juice of one lemon and the rest of the chilli and stir around. Taste and season with a little more sea salt if necessary.
4. Once water has boiled down. Add the seafood in a presentable way. Let the pippies open up, the prawns turn pink and the scallops turn from opaque to white, it should take around 5 minutes. You can always add a lid as the steam will open up the pippies in a more rapid way.
5. Squeeze with another lemon, add all of the parsley and finish with a good sprinkling of freshly ground pepper. Serve straight from the pan.