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I like it when a new business ‘makes sense’ , and newly launched ‘Eat Fish’ <\/a><\/strong>is exactly one of those things. In essence, it’s a seafood box delivery scheme, where you let them know what seafoody items you like and they’ll send a box of fresh tasty food right to your door. I was lucky to notice they were running a launch competition via twitter and facebook, entered it, and ended up being one of the lucky winners. YAY!<\/p>\n The giant box of fish arrived yesterday afternoon filled with scallops, haddock, lemon sole, sea bass and more! I decided to treat The Silver Fox to a fancy lunch this afternoon and so did a nice plate of risotto and scallops. Vanished in a matter of minutes- they were so fresh and sweet. Really looking forward to checking out more when they launch fully soon, the website is www.eatfish.co.uk\u00a0<\/a><\/p>\n <\/p>\n So the recipe, was along these lines:<\/strong><\/p>\n 1\/2 box arbrorio rice<\/p>\n 1 onion finely chopped<\/p>\n 1 glass of dry white wine (er, there was leftover wine in the fridge – who can believe it?)<\/p>\n 1 litre of chicken stock (I used kallo organic cubes today, fresh stock even better!)<\/p>\n Mug of petit pois<\/p>\n 100g ish of hard Italian cheese- I used Asiago today<\/p>\n A wee bit of fennel salami or Parma ham<\/p>\n 10 yummy fresh scallops – coral and muscle taken off, rinsed in cold water and patted dry<\/p>\n Some butter, olive oil, salt, pepper and lemon or lime juice<\/p>\n <\/p>\n Method<\/strong><\/p>\n Melt a good chunk of butter and some olive oil in a heavy pan.<\/p>\n Soften the onions for a minute or two.<\/p>\n Add the rice and stir around for about three minutes (the rice will start to go translucent).<\/p>\n Add the wine and let the rice soak it up.<\/p>\n Start adding the stock about 100mls at a time, keep the rice moving so it doesn’t get glue-y.<\/p>\n Add boiled kettle water to the frozen peas and let them sit for a minute (not on the heat, it keeps them from over cooking).<\/p>\n When you’ve got a minute i.e. just added some of the stock. Take a minute to rinse and prepare the scallops as above.<\/p>\n Add stock and stir (essentially ’til the rice is cooked, that just al dente way with a tiny bit of bite left). Add the grated cheese.<\/p>\n In a separate frying pan crisp up a few slices of fennel salami, Parma ham etc.<\/p>\n Add the peas to the rice and last bit of stock. Stir and leave.<\/p>\n In a frying pan with oilve oil and butter, get the heat up, cook the scallops in 2 batches, season with a wee bit of salt & pepper and squeeze of citrus.<\/p>\n Give the rice one last stir before plating up.<\/p>\n Eat and enjoy!<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":"![\"\"](\"https:\/\/farm4.staticflickr.com\/3939\/15436839159_b52c049736.jpg\")
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