Eating more fish and seafood and less red meat is good for you. Not only that, it’s also delicious. But where you get your fruits of the sea from has an impact on our seas and fish stocks.

The best way to be sure your fish is sustainably-caught is to look for the Marine Stewardship Council (MSC) blue tick logo. Sustainable fishing can be determined using the MSC Fisheries Standard regardless of the scale, geography, or fishing method used by a fishery.

When you choose wild-caught certified sustainable seafood with the MSC blue fish tick label, you are helping to end overfishing – each product purchased supports well-managed, sustainable fisheries working hard to protect the marine environment.

To celebrate the launch of the MSC’s World Ocean Day 2024 campaign, Sustainable Fishing Means…, we are bringing you a delicious recipe, exclusively in the UK, created by Canadian chef Charlotte Langley.

Shrimp and Turmeric Soup

Ingredients

340g Frozen MSC blue tick shrimp or prawns
10g Fresh garlic, minced
10g Ground turmeric (alternatively use 2 tbsp turmeric paste)
30g Shallots, minced
10g Fresh ginger, grated
20g Coconut oil
900ml Ramen broth
200g Bok choy, washed, leaves separated
225g Vermicelli noodles
Salt & pepper to taste
1 lime, cut into quarters
Fresh coriander chopped
Chilli oil (optional, to taste)

Chef Top Tip
If you love this dish and want to make it again, you can save time and washing up by making double the paste and freezing half for next time.

SERVES: 4
Prep time: 15 minutes
Cook time: 10 minutes
Ready in: 30 minutes
Difficulty Level: Easy

Love flavour? Five of the best salad dressing recipes ever

METHOD:

Step 1
Thaw the shrimp in the fridge overnight. Drain well, place in a bowl lined with paper towel and keep refrigerated while preparing soup base.

Step 2

In a blender or small food processor, add the garlic, turmeric, shallots, ginger and coconut oil and blitz until it has the consistency of a paste.

Step 3

Preheat a medium to large pot over medium heat. Add the paste and cook, stirring frequently, until fragrant and shallots are translucent but not browned, 2 to 3 minutes. Pour in the broth and bring to a simmer.

Step 4

Meanwhile, cook the vermicelli noodles following the instructions on the package. Drain and rinse thoroughly with cold water. Divide evenly into 4 bowls.

Step 5
To the simmering broth, add the bok choy leaves and shrimp and cook until bok choy is tender and shrimp are warmed through, 2 to 3 minutes. Taste and adjust seasoning with salt and pepper as needed.

Step 6

Ladle soup into bowls over the vermicelli noodles and garnish with a lime wedge, chopped coriander (cilantro) and chili oil, if using.

You can find many more sustainable seafood recipes from the MSC here.

silvermagazine

If you’d like to receive a regular mini-magazine direct to your inbox with a selection of editorial features to read at your leisure, please sign up for our newsletter. We also run the odd competition and offer and whatnot, and newsletter members get the heads-up first.

The post Shrimp and Turmeric Soup recipe appeared first on Silver Magazine.