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Sustainable Seafood Recipes

Monterey County is the epicenter of the sustainable seafood movement. The Monterey Bay Aquarium's peer-reviewed Seafood Watch program was a pioneering effort in linking dining behavior to ocean health. Local restaurants like Passionfish, The Fish Hopper and Old Fisherman's Grotto have committed to educating their staff about ecologically conscious seafood choices, removing all seafood choices labeled "Avoid" by Seafood Watch from their menu, and distributing the Seafood Watch pocket guide to diners, so they can continue to make conscious choices at other restaurants.

You can make great sustainable seafood dishes right in your own kitchen! Check the Monterey Bay Aquarium's Seafood Watch website for a list of sustainable choices in your area. Then look up a great sustainable seafood recipe from one of America's top chefs — click here to view the Seafood Watch recipe archives.

The following recipe from David Anderson, the executive chef of the Monterey Bay Aquarium's Portola Restaurant, is a great dish that will be sure to impress your guests. Make a reservation for the Portola Restaurant, which offers fine dining with amazing views of Monterey Bay, on your next visit to the Monterey Bay Aquarium.

Braised Moroccan Style Farm Raised Clams and Mussels

Preserved lemon, Merguez sausage, harissa broth, couscous, saffron braised vegetables, garlic croustade

Serves 6

Ingredients

3 pounds farm raised clams
3 pounds farm raised mussels
3 tablespoons minced shallots
12 bulbs roasted garlic
1 pound Merguez sausage
3 tablespoons canola oil
1 each preserved lemon
3 tablespoons Harissa paste
1/4 cup white wine
1 gallon vegetable broth
Pinch saffron
2 cups couscous
3 pounds assorted root vegetables
1 each baguette
2 tablespoons extra virgin olive oil
1/2 bunch parsley
1/2 bunch cilantro

Method

  1. Bring four cups of vegetable broth to a boil, season well with salt & pepper. Meanwhile rub 4 tablespoons of extra virgin olive oil into the couscous.
  2. Pour the seasoned vegetable broth over the couscous, stir and cover for five minutes. Remove the cover and stir the couscous to separate the grains.
  3. Cut the vegetables into medium size dice and sauté until lightly browned, add 2 cups of vegetable broth and a pinch of saffron. Simmer until the vegetables are tender.
  4. Slice the baguette and drizzle with the olive oil and ¼ of the roasted garlic. Bake in a 450 degree oven until golden brown.
  5. Starting in a cold sauté pan add 3 tablespoons of canola oil and the sliced Merguez sausage. Cook slowly to render out the fat from the sausage then add the garlic, shallots, clams & mussels. Turn the heat up to high and add the white wine. Add the remaining vegetable broth, preserved lemon (sliced with the pulp removed) and cover.
  6. Simmer for five minutes or until the clams and mussels open. Finish with the harissa paste, chopped parsley and cilantro.

Notes

  • The Merguez sausage can be replaced with any slightly spicy sausage or left out.
  • Harissa paste can be found in many high end markets or made from scratch. Many recipes can be found on the internet.
  • Preserved lemons can be made at home. Cut the lemons 1/4 of the way through, then pack them in salt and seal them in a jar for six weeks. You can also purchase them.
 
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