Shell Fish Minestrone

This recipe is inspired by the Environmental dimension of wellness.

Environmental wellness is about preserving. It is about protecting our natural resources that are needed for us to sustain a healthy life. It inspires us to be respectful to nature and our surroundings. It encourages to live in harmony with Earth by taking action to protect it. This also includes your personal environment as it is important to care for your personal things.

“One can measure the greatness and the moral progress of a nation by looking at how it treats its animals.” - Mahatma Gandhi

May 1st through October 31st is sea turtle nesting season, and its peak is around the 4th of July. During the first half of the season, female sea turtles come on shore to build nests and lay their eggs. Beginning in July, the baby sea turtles start hatching and embark on their journey back into the Gulf of Mexico.

My husband and I are lucky enough to have a home outside of Sarasota, Florida, which is one of the largest Loggerhead sea turtle habitats in North America. Before moving to this area, we had no idea about the magnitude of the sea turtle nesting season. Now, as the nesting season is in full swing, we are blessed with many sea turtle nests outside our property and feel so lucky to be a part of the preservation of sea turtles! As shown in the image, the wooden stakes and pink ribbons mark nests along the shore.

Recipe of the Day: Shellfish Minestrone

This broth is delicious with an added piece of salmon or linguine. Likewise, you may simply enjoy the mussels and clams by themselves with a piece of French bread for soaking up the broth! 😊

INGREDIENTS

For the Shellfish Broth:

• 10oz mussels

• 10oz cockles or littleneck clams

• 2 Tbsp extra-virgin olive oil

• 1 rib celery, diced

• 1 carrot, peeled and diced

• 1 shallot, roughly chopped

• 1 sprig lemon thyme

• 1 lemon

• Kosher salt

• 1½ cups dry white wine (such as Sauvignon Blanc)

• 2 cups unsalted chicken stock

• Fennel fronds

For the Vegetables and Pasta:

• 1 small zucchini, diced into ¼" pieces

• 1 small bulb fennel with fronds, diced into ¼” pieces, fronds reserved

• ⅔ cup fresh English peas, or frozen and thawed

• ⅔ cup canned white beans, rinsed and drained

• ½ cup elbow macaroni (Gluten-free tip: there are many wheat-free pastas available in most grocery stores and online!)

For the Salmon:

• 4 (4.5-5oz) center-cut salmon filets, deboned with skin on

• Kosher salt

• Freshly ground black pepper

• 2 Tbsp extra-virgin olive oil, plus more for drizzling

INSTRUCTIONS

Make the Shellfish Broth:

1. Scrub the mussels and clams well under cold, running water for 10 minutes, draining the water as needed. Remove the beards from the mussels and discard any open shells. Set aside.

2. Heat the oil in a medium pot over medium-high heat. Add the mirepoix (carrot, celery and shallot), thyme and 1 lemon slice, reserving the rest of the lemon for later. Season with salt and sweat for 30 seconds.

3. Add the shellfish and cover the pot with a lid. Cook for 30 seconds. Add the wine, cover and cook for an additional 30 seconds. Add the chicken stock, cover, and increase the heat to high, cooking for 5-7 minutes until the shellfish open.

4. Strain the broth into a bowl and then pour the broth into a clean pot. Remove the shellfish from the shells into a bowl, discarding any shells that did not open. Set aside.

Make the Vegetables and Pasta:

1. Bring a medium pot of salted water to a boil over high heat. Blanche the vegetables for 2 minutes. Quickly remove the vegetables with a hand-sieve or slotted spoon and rinse under cold water. Drain and reserve in a bowl.

2. Add the beans to the vegetables a large nonstick pan over medium-high heat. Add the olive oil and gently place the salmon into the pan, skin-side down. Cook for 6-7 minutes, turning occasionally. Remove the fish to rest on a plate while you assemble the soup.

Make the Salmon:

1. Score the skin of the salmon. Season sides with salt and freshly ground black pepper.

2. Heat a large nonstick pan over medium-high heat. Add the olive oil and gently place the salmon into the pan, skin-side down. Cook for 6-7 minutes, turning occasionally.

3. Remove the fish to rest on a plate while you assemble the soup.

To Serve:

1. Bring the pot of shellfish broth back to a boil over medium-high heat. Reduce the heat to a simmer. Add the fennel fronds and zest from the reserved lemon.

2. Add the shellfish, vegetables, beans and pasta and cook gently, just to warm through.

3. Season to taste with salt and a squeeze of lemon juice. Ladle the minestrone into the center of a bowl.