{"id":23512,"date":"2022-10-20T09:00:00","date_gmt":"2022-10-20T13:00:00","guid":{"rendered":"https:\/\/oceana.org\/?p=23512"},"modified":"2022-09-27T13:23:03","modified_gmt":"2022-09-27T17:23:03","slug":"chefs-corner-fiona-lewis-poached-shellfish-salad-with-fennel-apple-and-thyme","status":"publish","type":"post","link":"https:\/\/oceana.org\/blog\/chefs-corner-fiona-lewis-poached-shellfish-salad-with-fennel-apple-and-thyme\/","title":{"rendered":"Chef’s Corner: Fiona Lewis’ poached shellfish salad with fennel, apple, and thyme"},"content":{"rendered":"\n

In 1976, the United States Congress passed the Magnuson-Stevens Fishery Conservation and Management Act (MSA) to establish federal management of the nation\u2019s fisheries and restrict fishing activities in U.S. waters. The law, which has undergone numerous changes in its 42-year history, has reversed the declining trend and helped rebuild dozens of fish stocks.<\/p>\n\n\n\n

Today, Oceana and its allies work with policymakers to protect the integrity of the MSA and guard against attacks from those who want to weaken the law.<\/p>\n\n\n\n

Chef Fiona Lewis, an Oceana ally, said, \u201cBy protecting these federal laws, not only are we protecting recreational fisher people who want to go out and have fun on the ocean like I do, we\u2019re also protecting those commercial fish families because that\u2019s ultimately what we have to remember they usually are.\u201d <\/p>\n\n\n\n

Lewis operates the District Fishwife, a full-service fishmonger that bring fresh and sustainable seafood to the Washington, DC metro area. \u201cTo me, sustainability is really important because I have a young family. And I want my family growing up to be able to eat and love the seafood that I\u2019ve grown up with my whole life,\u201d Lewis added.<\/p>\n\n\n\n

Poached Shellfish Salad with Fennel, Apple and Thyme<\/h2>\n\n\n\n

Recipe by Fiona Lewis @DCFishwife
Serves 2<\/em> <\/p>\n\n\n\n

Time: 30 minutes<\/em><\/p>\n\n\n\n

For the poaching broth
<\/strong>3 cups shrimp stock, can substitute clam juice
1 tablespoon table salt
1 cup dry white wine
4 sprigs of thyme
1\/4 stick of unsalted butter<\/p>\n\n\n\n

For the dressing
<\/strong>1\/4 cup EVOO
2 tablespoons white wine vinegar
A pinch of salt and pepper
1 teaspoon of picked thyme leaves
1 tablespoon of capers minced
1\/2 teaspoon of lemon zest
2 tablespoons of lemon juice<\/p>\n\n\n\n

Ingredients<\/strong>*
8 little neck clams
\u00bd lb muscles (optional)
6 pieces 10\/20 size dry scallops
8 pieces of 16\/20 shrimp peeled
1\/2 a fennel bulb shaved or thinly sliced on a mandolin reserve some fronds for serving
1\/2 a Bibb lettuce or romaine lettuce
1\/4 Fuji or honeycrisp apple sliced thin<\/p>\n\n\n\n

Instructions<\/strong><\/p>\n\n\n\n