The Mersea Diet (Delicious Seafood, Soup and Salad Diet Recipes)

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You can go down on the beach in Brighton, Hastings or Hythe and buy lemon and Dover sole, codling, whiting, monk, flounders, dabs and plaice still jumping. I'd always considered plaice to be an also-ran fish, great when very fresh but not really worth considering otherwise. He gave me a couple of plaice to take home of such quality and flavour that I would have sworn I was eating brill. It was firm, sweet and not a bit muddy tasting.

The best seafood in Britain and Ireland | Travel | The Guardian

I found a great fishmonger in Southend, certainly not a place where I would have expected to find one, who specialises in skate knobs, a little nugget of meat from the head which makes for extremely agreeable eating. I couldn't find that many good places to eat in Essex though the Company Shed in West Mersea restored my faith. Modelled on one of those seafood shacks you find all over Maine, it has a similarly ad hoc appeal with oilcloth tables, concrete floors, freshly-boiled lobsters and oysters from just down the road shucked and washed down with a bottle of Chablis that you buy from the off licence just across the road.

Up in Suffolk and Norfolk though, there was much to enthuse about: Further north was not so well endowed with good restaurants. It's got some of the best fish-and-chip shops, particularly in Whitby and Scarborough, but there seems to be a lack of initiative in celebrating the still rich produce from the North Sea with a restaurant serving bowls of mussels and fish soup, shrimps with mayonnaise, grilled flat fish and roasted halibut or cod.

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A honourable exception to this would be Brasserie 21 in Sunderland; down on the docks, a bowl of fish soup with a hot and aromatic rouille was almost better than I make myself. I expected the east coast would be rather dull compared with the west side, which I knew, but it was delightful, mainly because of the nostalgic evidence of so much fishing activity, most of which has ceased. Communities such as Auchmithie, Sandend, and even Wick once thrived on herring fishing.

But it led me to ruminate on the likely fate for most of our coasts - with the decline of fishing many of the coastal communities are destined to become charming but lifeless exhibits of past endeavour. I found great fish there, though - the still-bountiful produce of the North Sea and North Atlantic.

The fish auctions at Peterhead, Fraserburgh, Scrabster and Kinlochbervie are bustling and successful, with good landings of fish from the north all the way to Norway. At the market in Peterhead, there were a dozen halibut all over 20kg. I was surrounded by boxes of the freshest brown cod I'd ever seen, speckled with yellow and tinged with green, lustrous black; monkfish with heads on for the continental market, lots of coley, or saithe as it is also known, with charcoal backs and unusual species such as wolffish, known locally as rock turbot.

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I found some pretty memorable meals up there, too - a crab salad at the Cellar at Anstruther on the Fife coast was all that I could have wished for. The Tollbooth at Stonehaven just outside Aberdeen had a wonderful bouillabaisse-style fish stew with really positive flavours. Early summer this year saw me at the estuary of the river at Glencaple near Dumfries, on the River Nith, taking part in a day of half-net fishing for salmon: Later, we journeyed all the way up the west coast to Cape Wrath, stopping off at Loch Fyne Oysters for smoked salmon, a perfectly-grilled piece of halibut, and, of course, the lovely oysters.

I love that Swanson is constantly innovating and adding new products to their line. For my winter weight loss soup I make the broth first. You can freeze the broth in plastic or glass containers…be sure to leave space at the top when you fill them to allow for expansion. I bring it up to a boil, then cover and turn the heat WAY down. I let it sit for 20 minutes, barely at a simmer. And my secret touch? A shower of grated Parmesan cheese in each bowl.

It makes such a difference. For this soup avoid high carb vegetables like potatoes, corn, lima beans and peas. I do use beets, which are technically high in carbohydrates but are also super healthy. If you love a recipe, please give it a thumbs up by rating it 5 stars! Making the broth right now.

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When you say a cup of veggies for a serving, do you mean a cup total including all veggies or a cup each making a batch- sorry, i just want to be sure? Beautiful soup and tastes lovely! I live off grid and stocked up on this soup. Thank you for sharing! I would never have thought of putting turmeric, vinegar, and ginger in vegie soup you know, used to traditional thyme, sage, blah blah. This completely fits the bill. As to the super food focus, it is so easy to stay on. All the delish things in this soup, berries, your oat bran bowl, shaved salads.