This post is monetarily co-sponsored by Nobilo Wines and the Marine Stewardship Council (MSC). Thank you to these two amazing companies for sponsoring this post and allowing me to share their sustainability efforts.
If there is one thing our family of 5 loves the most, it is sitting down together to a seafood meal. Growing up, I spent a lot of time vacationing in the east coast of Canada with my family. As I grew older, I spent 6 years living in Nova Scotia as I studied for my engineering degree, before returning home to Ontario to marry my husband. Now, every summer we travel to PEI to spend a few weeks by the seaside, making memories and enjoying everything the ocean has to offer.
The ocean, we feel, is what holds us together. All year long we talk about and plan our next trip to the island, and when we get there, we sit on the beach mesmerized by the vast sight. I just cannot imagine a world with a healthy seaside so learning that overfishing is the single biggest threat to our oceans today has made me truly conscious of the seafood we consume as a family. Unsustainable fishing is harming fish populations, habitats, fishing communities and their livelihoods, however fish is the main source of animal protein for billions of people and more than half a billion people rely on seafood as their income worldwide. So where is the balance?
What exactly is sustainable food? In general it is a system that ensures there is enough food for the human population while minimizing the harm done to the environment and planning for the future.
But what can just one family do to support sustainability efforts? What difference can I make?Sure, it can feel like climbing a mountain, but you can help make a difference in the choices you make at the grocery and liquor stores. I’ve teamed up with the Marine Stewardship Council and Noblio Wines to help share how you can make a difference by land, and by sea!
BY SEA:
The Marine Stewardship Council (MSC) is a global non-profit organization, founded in 1997, to address and reverse the problem of unsustainable fishing. The MSC is a certification and ecolabelling program that acts as a change agent for the fishing industry and trust mark for consumers. Their focus is on SUSTAINABLE, TRACEABLE and WILD seafood from ocean to plates.
Sustainable: MSC ensures that their members meet 28 of their performance sustainability indicators and their three principles:
- Sustainable fish stocks
- Minimizing environmental impacts
- Effective management
Traceable: The MSC Certified label was created to ensure consumers were not buying misleading seafood claims to be sustainable. By purchasing seafood with the MSC labels, shoppers can be confident all seafood has gone through the proper channels and standards to become a sustainable and certified product.
Wild: The MSC program and blue fish label only apply to wild catch fisheries, never farmed fish and seafood.
The Marine Stewardship Council allows you to enjoy a world of wild seafood, that’s certified sustainable making it good for the oceans too. Look for the MSC Blue Fish Label at in hundreds of grocery stores on hundreds of fresh, frozen and canned products. MSC options vary by region and retailers but can be found at Loblaws, Whole Foods Market, Costco, Walmart, Sobeys and other retailers.
BY LAND:
Nobilo Wines is an award-winning wine certified by Sustainable Winegrowing New Zealand. Like MSC, Sustainable Winegrowing New Zealand is another equally responsible and socially conscience establishment trying to reduce their carbon footprint today and tomorrow.
Nobilo Wines efforts to reducing carbon dioxide emissions are commendable. Some of their strategies include minimizing landfill waste by composting on-site, reducing their use of water at the winery, and replacing their use of carbon dioxide with nitrogen to reduce emissions.
Nobilo is a classic New Zealand Sauvignon Blanc which is described as fresh, crisp, refreshing, citrusy, with tropical fruit flavours, making it a perfect pairing for seafood! Nobilo provides great value for the price and can be found in the New Zealand section at retailers across Canada, including LCBO, Sobeys and Loblaws.
Nobilo Wines and the MSC bring the best of land and sea home to you so you can celebrate life’s simple pleasures, sustainably. To celebrate the sustainability missions of both Nobilo Wines and the MSC, I have combined our family’s love of both seafood and pie with this Creamy Seafood Pot Pie recipe.
For more information and to follow along with MSC and Nobilo Wines sustainability:
Marine Stewardship Council and Nobilo Sauvignon Blanc (LCBO)
Instagram: @nobilo_wines + @MSCbluefish
Facebook: @nobilo_wines + @MSCbluefish
Twitter: @nobilo_wines + @MSCbluefish
CREAMY SEAFOOD POT PIE sponsored by Nobilo Wines and the MSC
ingredients
crust:
2 1/2 cups flour
butter
1/2 tsp. salt
2 eggs, divided
1 Tbsp. vinegar
Cold Water
seafood filling:
2 Tbsp. extra-virgin Olive oil
2 medium shallots, diced
1 medium leek, chopped, whites only
2 medium carrots, peeled and diced
1 stalk celery, diced
2 red potatoes, washed and diced
1/2 cup Nobilo Wine Sauvignon Blanc
2 Tbsp. unsalted butter
3 Tbsp. all purpose flour
2 cups seafood stock
1 tsp. old bay spice
1/8 tsp cayenne pepper
Kosher salt, as needed
Freshly ground pepper, as needed
1/2 cup heavy cream
1 1/2 lbs.(combined) MSC certified shrimp, scallops and lobster, thawed if frozen, and pan fried (or fully cooked)
steps
crust: In a mixing bowl combine flour and salt. Gently mix to combine. Cut in butter with a pastry cutter (or 2 knives). Mix until the dough has a pea consistency. In a small bowl, mix 1 egg and vinegar. Pour into the dough and continue to cut in until incorporated. Sprinkle cold water over dough 2 tablespoons at a time, cutting in with each addition until dough is soft and sticks together. Avoid overworking the dough to develop as little gluten as possible. Wrap in plastic wrap and rest in the fridge for 30 minutes or overnight. When ready to use, lightly sprinkle flour on counter top and divide your crust into two equal portions. Roll dough to 1/4 inch thick and approximately a 12 inch circle (or to ensure a slight overhang on your chosen pie dish). Carefully life the crust into a 9 or 10 inch pie pan, pressing to the bottom. Allow the dough to overhang the dish. Roll out one more circle of crust which will be used to top your pot pie. Place in fridge to rest while you make your filling. seafood filling: Heat a large pot over medium heat, add the olive oil. Add the shallots, leeks, carrots, celery and potatoes and sauté, stirring occasionally until the vegetables are tender, about 6 minutes. Pour in the Nobilo Wine Sauvignon Blanc and continue to cook until it has almost all evaporated, about 5 minutes. Add the butter and allow to melt then stir in the flour and cook, stirring constantly, until pale brown, about 1 minute. Add the stock, old bay spice and cayenne pepper and bring to a simmer over medium-low heat, until the sauce thickens, about 10 minutes. Season to taste with salt and pepper. Whisk in the cream then add the MSC certified seafood. Cook for another 2 minutes and set aside to cool. assembly: Preheat oven to 425F. Remove pie plate and top crust from the fridge. Fill pie plate with (completely) cooled creamy seafood filling. Using a sharp knife, cut slits in the top crust to allow steam to escape. Lightly brush the edges of exposed pie crust with water and place top crust over filling. Using your fingers, gently press the top crust down along the edges of the pie plate to seal the filling inside. Roll edges, and crimp. Combine egg and 1 tsp. water in a small bowl. Lightly brush the top crust with egg wash. Bake for 20 minutes on bottom rack. After 20 minutes, reduce temperature to 375F, tent pot pie with tinfoil, and bake for an additional 40 minutes, or until crust is golden brown and pot pie is thick and bubbly.
