Food alchemist and MasterChef South Africa judge, Pete Goffe-Wood, chats to Crush about sustainable seafood and shows us how to create delicious dishes while adhering to the SASSI Green list…

The ocean is not an infinite resource ¬– we are depleting our fish stocks worldwide – find out how to become part of the solution and not the problem.

Provenance has become of paramount importance to chefs and consumers alike and one of the hugest realizations has been that the ocean is not an infinite resource. We are swiftly depleting fish stocks worldwide and scientists tell us that unless we change our eating and fishing habits we will have no wild fish left within twenty years.

How do we, as professionals and punters, make a difference?

We shop with a conscience – by adhering to the SASSI (South African Sustainable Seafood Initiative) Green list. The fish listed here are not obscure creatures from the deep that no one has ever seen or heard of, but species like hake, squid, yellowtail, snoek, sardines, anchovies, mussels, oysters and panga to list a few.

Everyone should have the FishMS number (079 499 8795) programmed into their phones – simply text the number the next time you are out shopping or in a restaurant and are unsure of the species you are about to buy and within 45 seconds you will have a detailed reply.

I have been an avid participant in the SASSI programme since its inception about six years ago because you cannot unring the bell – once you have been made aware of the dire situation that the oceans are in, you are either part of the solution or part of the problem.

For more sustainable seafood recipes from Pete, visit our Recipe Site.

Pete’s Risotto Nero with Sautéed Squid and Gremolata (Pictured at the top of the page)

Gremolata

• 1 clove garlic, chopped
• grated rind of 1 lemon
• 20 g flat leaf parsley, chopped

Squid ink stock

• 2 squid ink sachets
• 2 C white wine
• 2 L water
• 1 onion, roughly chopped
• 1 large carrot, roughly chopped

Risotto

• 2 cups risotto rice
• 1 onion, finely chopped
• 3 cloves garlic finely chopped
• 2 L squid ink stock
• Juice of 1 lemon
• sea salt and freshly ground black pepper
• 600 g squid, cleaned
• a little olive oil for frying
• 6 Tbsp gremolata (parsley, lemon rind and garlic very finely chopped and mixed together)

Gremolata

Mix the chopped garlic, lemon rind and chopped parsley together.

Squid ink stock

Place all of the ingredients for the stock into a large saucepan, bring to the boil and cook for about 30 minutes. Strain the stock and keep warm.

Risotto

Sweat the finely chopped onion and garlic in a little butter in a saucepan until soft and translucent. Add the rice and stir for a couple of minutes until the rice is translucent.

Heat the squid ink stock and pour a ladle full at a time onto the rice, stirring occasionally. Continue this process until all the liquid has been used and the rice is cooked. Remove from heat add lemon juice and season to taste.

Cut the squid into squares and season with salt and pepper. Heat a little oil in a cast iron pan and sear the squid. Sauté for 3 minutes or until cooked.

To serve, place the sautéed squid on top of the risotto and sprinkle with the gremolata.