• recipes

Seafood Soup

Seafood Soup

Nestled on a historic stretch of Glendale Blvd in Atwater Village, is one of Los Angeles’ best kept Eastside eating secrets. Canalé is off the beaten path and definitely worth the visit. Offering dinner Tuesday – Sunday and brunch on the weekends, they stay true to a sustainable menu solely based off the weekly farmer’s market. With an approachable wine list and inviting interior, you’ll be greeted with a hustling exposed kitchen and sent on your way with a delectable Italian pastry…the Canalé.

Recommendation: If available, grab an open seat at one of the four kitchen bar stools and watch the action. The staff couldn’t be kinder or more willing to answer questions on what’s being plated that evening. The communal table is also a fine choice, with the potential of meeting new people, engaging in good conversation and spying on sidewalk traffic out the window. Yes, we all spy…no apologies here.

There are many menu items I continue to frequent: (1) The open-faced leek & tomato compote sandwich with fried egg for brunch (2) Whole salt-roasted branzino with parsley, celery & caperberries for dinner. However, when the list of nightly specials offer the fish soup with fennel take advantage, an absolute must when available. Get ready for super savory goodness in one bowl. Accessorized with a perfectly charred piece of toast with garlic butter, you’ll be ready for some serious warmth and belly happiness.

Even with the real-deal restaurant a mere walking distance away…let’s face it, there are moments when the craving of said favorite soup/meal becomes such an intense force it strays one from putting their own shoes on. We want it NOW and we want it in our PJs!!!! In these moments of want, it’s time to take the recipe into our own hands darlings, let’s cook!!! ~ Enjoy!

Seafood Soup with Fennel & Saffron

1. Sauté 4 cloves of garlic, 1 fennel bulb and 1 white onion (all coarsely chopped) into a soup pot with olive oil
2. Add 3/4 lbs white fish (Sea Bass or Monk fish) and 8 jumbo scallops, stir until cooked
3. Deglaze with 1 cup of white wine (sauvignon blanc or chardonnay)
4. Add 1/2 cup of fish stock (or 1/2 bottle of clam juice)5. Add 3 1/2 cups of chicken stock
6. Add an additional 2 cups of wine
7. Add 4 star anise & a generous pinch of saffron
8. Bring to a simmer for 20 minutes
9. Add 1/2 lbs of Mussels and 1/2 lbs Manila Clams
10. Add fennel tops, half bunch of Italian flat parsley and cracked pepper to taste
11. Let simmer an additional 15-20 minuets until shellfish open
12. Garnish with fresh fennel tops and parsley

 

Website: www.thecuisinerd.com

Kristin Guy is a Los Angeles based freelance food and lifestyle writer and author of the quirky food destination TheCuisinerd.com. She is the go-to gal for restaurant recommendations, best places to score kitchen accessories and which food apps you should be downloading. See Also: Food Fanatic, Design Dork, Gadget Gourmet, Gastro Geek

Compartes
Advertise With Us
 
  • Grilled Swordfish with Green Caper Sauce

    Grilled Swordfish with Green Caper Sauce

    Grilled Swordfish with Green Caper Sauce

    Ingredients:

    For the sauce:

    1/4 cup EVOO

    3 garlic cloves, minced

    3 cups packed spinach leaves, trimmed of stems and washed

    1 cup plat-leaf parsley leaves

    4 scallions washed, and thinly [...]

  • Curried Pork Tenderloin with Roasted Maple-Ginger Sweet Potatoes and Apples

    Curried Pork Tenderloin with Roasted Maple-Ginger Sweet Potatoes and Apples

    Curried Pork Tenderloin with Roasted Maple-Ginger Sweet Potatoes and Apples

    Serves 6

    Ingredients:

    For the pork:

    1 large pork tenderloin, cut into 6 medallions

    2 tablespoons curry powder

    2 tablespoons canola oil

    For the apple cider sauce:

    2 [...]

  • Cod and Cabbage Purses with Lemon-Caper Brown Butter Sauce

    Cod and Cabbage Purses with Lemon Caper Brown Butter Sauce

    Cod and Cabbage Purses with Lemon Caper Brown Butter Sauce

    Serves 4-6

    Ingredients:

    6 large savoy cabbage leaves

    8 tablespoons (1 stick) unsalted butter, room temperature, divided

    1/4 cup drained capers, divided

    1 teaspoon minced fresh [...]

  • Vegan/Vegetarian Pho Recipe

    Vegan/Vegetarian Pho Recipe

    Vegan/Vegetarian Pho Recipe

    Serves 2

    Ingredients:

    2 tablespoons coriander seeds

    4 whole cloves

    4 whole star anise

    1 cinnamon stick

    1 quart vegetable stock, preferably homemade

    1 small onion, peeled and quartered

    one 3-inch chunk of ginger, peeled and [...]

  • DIY Crème Fraîche

    DIY Crème Fraîche

    DIY Crème Fraîche

    True crème fraîche is a type of cultured cream; it was originally made in France by allowing raw (unpasteurized/unhomogenized) cream to ferment and thicken with the help of [...]

  • Thai Inspired Coconut Chicken Noodle Soup

    Thai Inspired Coconut Chicken Noodle Soup

    Thai Inspired Coconut Chicken Noodle Soup
    (serves 4 generous bowls of soup)

    Ingredients:

    8 cups organic chicken stock, preferably homemade

    5 kaffir lime leaves

    1 thumb-sized chunk of fresh ginger, peeled

    2 tablespoons “Dates and Tamarind [...]

  • Bacon, Chard and Walnut Tart

    Bacon, Chard and Walnut Tart

    Bacon, Chard and Walnut Tart (Serves 8 )

    I used a 10 inch tart pan with a removable bottom for this recipe.

    Ingredients:
    Walnut Tart Crust:

    1 1/2 cup organic all-purpose flour

    1/2 cup walnut [...]

  • Em's Stuffed Buns

    (Em’s) Stuffed Afternoon Buns

    Now, I’m a PhD student. And, in order to make it as a PhD student, you need a daydream escape hatch, some plan that you’ve concocted for what you’re going to [...]

  • Pear soup with pancetta and blue cheese

    Pear soup with pancetta and blue cheese

    It’s not exactly unique these days (and thank goodness for that), but one of the things that is important to me in dreaming up what I’m going to cook and [...]

  • Orange and Olive Oil Sticky Bun Emily Vikre Fiveandspce

    Orange and Olive Oil Scented Sticky Buns

    Growing up a Norwegian in Northern Minnesota, we of course went to Lutheran church. It was all very Garrison Keilor and Lake Wobegon-esque. Complete with taciturn men, hockey on frozen ponds, [...]