It’s National Seafood Week.

We all know fish is good for us and that most of us should eat more of it. But it’s all too easy not to see past the five most popular fish that we Brits eat. Did you know that those five are prawns, tuna, cod, salmon and haddock? Are those your favourites or do you experiment with seafood?

Well, since this week is Seafood Week we couldn’t resist trying to tempt you with something a little different.

What about trying some monkfish this week? Or perhaps some red mullet or turbot? There is so much choice available and many supermarkets these days offer a wide range and can even suggest some great ways of cooking your fish. Don’t be afraid to ask for advice on the best way to cook and serve up your fish or to ask about filleting and boning – that’s what the experts are there for after all.

Fish and shellfish are great sources of minerals and vitamins and oily fish, such as salmon or tuna, is believed to be particularly good for our hearts. There is separate advice on eating fish and shellfish for pregnant women.

Health experts recommend that we should all eat two portions of fish a week but most of us aren’t following that advice and when we do eat fish we tend to stick to tried and tested recipes. That’s a shame when there is so much choice available and when fresh fish is often an easy meal to prepare.

This week we thought we’d share one of our favourite recipes from Nigella Lawson, given that she’s just brought out her latest recipe book Simply Nigella, but it’s also a great fish recipe because it shows just how quickly you can whip up a great and tasty meal with fresh fish.

Scallops with chorizo

Ingredients:
Chorizo
Scallops – these can be sliced in half to create thinner slices if they are thick
Juice of ½ a lemon
Fresh chopped parsley

Method:
Slice the chorizo into thin rounds and dry-fry the chorizo until it has crisped on either side. The chorizo will release plenty of oil.
Remove the chorizo and add the scallops to the pan. Fry the scallops in the chorizo oil for about a minute on each side.
Add the chorizo to the scallops in the pan, add the lemon juice and allow it to bubble for a few seconds before serving with the parsley.

This simple but tasty meal is wonderful when served with a simple salad and fresh bread.

Katie Beaumont
About Katie Beaumont
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.