Dive, Dive, Dive...
Gathering Goodies from the Briny
As far as a re-set in these weird Covid times goes there is nothing better for me than being on, in or just around our coastline. I live in a part of New Zealand that is famous for it’s abundance of beautiful beaches and bays while at the same time is a larder of seafood that is world class.
Kiwis love boating and New Zealand has one of the highest boats per capita ratio in the world with an estimated one in eight persons owning a boat. This gives us access to all the great Kai Moana and possibly why we have such a ‘she’ll be right’ chill attitude.
I have a theory that so many love fishing because it’s therapy time. To stand on a boat, with a mate at your side and a line in the water gives your mind a chance to ramble and run, to process ‘stuff’ that doesn’t see the light of day otherwise. I bet even Sigmund Freud dropped a line in the water from time to time.
Of course gathering seafood is not just done from on top, some of the best goodies in the sea are on the sea floor which requires the wrestle into a body sized neoprene condom to keep the cold at bay and then lashing a tank of oxygen to your back before submerging to the depths below to search for the reward.
Scallops are right up there as far as being a luxury goes. Being a seasonal harvest makes that even more so. Like a truffle of the sea, they elevate simple fare to fine dining status and need very little done to them to make the cook look like a Michelin Star Wielding legend.
These are a few recipes I made after a trip down the harbour close to home. We caught beautiful fresh fish which were made into fillets and then the heads and frames into stock that was used to make the risotto (see my ‘Taking Stock’ blog for how) and the creamy chowder. In both of these recipes the scallops were cooked until caramelised and then joined the party, so good. 😋
I’d love you to try these recipes and I really hope you enjoy them - Jax x
Creamy Fish & Scallop Chowder
This is a bowl of love right here. Made using fresh snapper, local scallops and homemade stock from the heads and frames. This fish and scallop chowder just feels so full of goodness ❤ cos it is ....
Ingredients
50 g butter
1 leek finely chopped (white part only)
3 cloves garlic finely chopped
2 level tablespoons plain flour
2½ cups milk
2½ cup fish or chicken stock
½ cup cream
6 Scallops per person
500 g fresh fish cut into 3-4cm chunks or about the same of the meat from heads and frames used to make stock (see my Taking Stock post for how to)
½ lemon juice
¼ cup finely chopped parsley to serve
Method
Heat butter in a large saucepan over medium heat. Cook leek and garlic with a good pinch of salt for a few minutes or until soft.
Stir in the flour and cook, while stirring continuously, for about 1 minute.
Stir in about ½ cup of the milk, stirring continuously to avoid lumps forming. Gradually stir in the rest of the milk, then the stock and cream. Simmer for about 10 minutes, stirring often, until slightly thickened.
Add fish and continue to simmer for a few minutes or until it is just cooked through. Pan sear scallops and add individual bowls. Season soup to taste with salt, pepper and lemon juice. Stir in parsley. Ladle over scallops and garnish with parsley to serve. x
Lemon Risotto & Scallops
I just adore this combination. Juicy and caramelised; the sweet scallops love to hang out with creamy, lemony risotto 🍋. I also love the fact I get to drink wine and gently stir it while it's cooking....food therapy at it's best. Here's the recipe, so yummy.
Ingredients (serves 4)
6 cups good quality fish or chicken stock
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
Method
Bring the stock up to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cup hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl.
To Serve
Top with scallops that have been caramelised well and lemon halves that have also been caramelised in scallop pan to squeeze over the top.
Note- this risotto works well with any fresh seafood - so good ! Enjoy - Jax x
Super Green Salad with Chilli Miso Dressing
This is such simple dressing and works in so many different ways. I love it with seafood but it is also wonderful over roast pumpkin or grilled chicken. The salad can be mixed to use whatever greens you like but I love the combo of rocket, green apple 🍏and fennel and of course asparagus is in season now and at it’s best.
Ingredients
For the Salad (serves 2)
1 granny smith apple julienned
1 fennel bulb sliced super thin
8 asparagus stalks, blanched and sliced super thin
2 - 3 handfuls of baby rocket
Mix all the ingredients in a snazzy serving bowl.
For the Dressing
1 Tblsp miso paste
2 Oranges juiced
1 fresh chilli chopped finely
1 Tblsp good quality olive oil
Mix in a jar and season to taste. For a nutty flavour a dash of sesame oil can be added. Leaving the seeds out of the chilli will reduce the heat.