Seafood soup

The End of Summer Seafood

In her latest post, Claire Partridge discusses seafood’s versatility and why as we move through autumn, seafood still has its place.

I’m just going to come out and say it, that apart from the dark nights, I love Autumn as a season. I love the changing colours, the fact it’s acceptable to burn candles in all rooms all evening to create a wonderful smell and a warming glow and that my collection of chunky, colourful knitwear is making a reappearance after 6 months in a vacuum bag. So where does seafood fit in all of this? If you think seafood is just for summer, you’re wrong. It’s all about finding its place in your Autumn cooking. Whilst many people see seafood as a light, summer food, it’s great in a whole host of warming and delicious cooler season dishes. As the nights draw in, your seafood cookery doesn’t need to go into retirement.

Winter Warmers

lobsterScotland is famous for a delicious dish called Cullen Skink – for those of you scratching your heads and looking for the translator, it’s a rich and creamy soup made with potatoes, cream and traditionally haddock… As my Granny would say: “it’s that thick it sticks to your lungs”. I’m suggesting you give it a go (Scottish or not) and take it up a notch with Big Prawn Company’s Lobster. It might not tick the tradition box, but you’ll end up with a slightly more modern, hearty, thick and warming bowl of love for those colder days. For those of you looking for a slightly lower calorie option, a seafood casserole, made with a mix of prawns, mussels and any other seafood of your choice, can be baked in the oven and finished with breadcrumbs and parmesan, for a crispy topping. As it’s getting cooler, you’ll need some carbs for energy and warmth, so serve it with a side of homemade crusty bread that can be dipped into the casserole sauce.

Spicy Seafood to Kick the Chill

Don’t forget all the delicious cuisines to experiment with such as delicious Asian style dishes – like crab cakes. Simply combine crab with five spice, chilli, lemongrass, soy sauce, and throw it together in minutes. Just mix in an egg, shape into cakes and fry it up in a wok. Serve with a side of sweet chilli dipping sauce for a light lunch or dinner to go, which both warms you up and fills you up.

More than just Comfort Food

If it’s an Autumn dinner party you’re hosting – Big Prawn Company’s Award-Winning Crab and Cheese Souffles make the perfect starter. When it’s too cold for a prawn cocktail, this stylish Crab and cheese souffleeafood starter will start your guests off the right way. And lastly, if that dinner party is following a seafood theme, then a risotto is a great dish that’s hearty and wholesome. Mussels, prawns and scallops all pair wonderfully with rich and creamy rice, cooked in white wine and fish stock. Take it to a new level, by adding in some spicy diced chorizo too. Heavenly. Take your love of seafood through to the Autumn season. Please don’t forget to light your candles, pick your chunkiest knitwear and take full advantage of those box sets you’ve been meaning to watch but never managed over the summer. Now is the time! Best of all, I’d recommend the above to be paired with a glass of wine in one hand and a forkful of seafood casserole in the other.

Written by Claire Partridge – alter ego What Claire Did – a 30 year old blogger from Glasgow in Scotland who loves cooking, eating out and travel.


You may also like...

One thought on “The End of Summer Seafood”

Leave a Reply

Your email address will not be published. Required fields are marked *