This post is co-sponsored by the Nobilo Wines and the Marine Stewardship Council (MSC) and I have been compensated monetarily. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen!

Try this flavourful Haddock Scallops Fennel Soup recipe next time you’re in the mood for seafood! The mild, sweet taste of MSC certified Haddock combined with the moist and meaty texture of scallops is absolutely delicious when paired with a fresh, crisp glass of Nobilo Sauvignon Blanc! And, when the aroma of onion, fennel and garlic fills the air, it is absolutely magical. We love cooking with local and organic produce, sustainable wild seafood that promises to keep healthy oceans, and wineries that are enthusiastic about growing 100% certified grapes. This Haddock Scallops Fennel Soup recipe is quick to make, and we guarantee you’ll be hooked on these fantastic flavours!

5 Ways To Live More Sustainably?

Living sustainably in our day-to-day lives can be as easy as recycling newspapers and composting food scraps. It is a conscious effort to reduce the use of Earth’s natural resources, your carbon footprint and consumption.

1. Eat Locally
2. Dispose of disposables – use glass containers instead of single-use plastics
3. Recycle
4. Save water – conserve household water use
5. Buy products that traceable to source

Why Is This Important?

When you support local farmers and brands that follow traceable high standards such as MSC and Nobilo Wines, we elevate everyday meals while making choices that are also good for the planet. Over 90% of the world’s fish stock are either fully fished or over-fished! Yet, over 1/2 Billion people rely on seafood for their income and are the main source of animal protein! So, what’s better than bringing friends and families together to enjoy delicious meals that everyone can feel good about.

About Marine Stewardship Council (MSC)

Marine Stewardship Council (MSC) is an international non-profit that exists to keep healthy oceans and sustainable seafood around for generations to come. Their goal is for people to enjoy seafood as a delicious and healthy source of protein while also allowing future generations to enjoy it as well. With the world’s most recognized program for certified wild, sustainable and traceable seafood, you can look for the MSC Blue Fish Label and know with confidence that your seafood comes from a fishery that meets the highest internationally accepted best practices for sustainable fishing, and that it can be traced from ocean to plate.

Where Can I Purchase MSC Certified Seafood Products?

Look for the MSC Blue Fish Label! MSC Certified products can be found at Loblaws, Real Canadian Superstores, Fortinos, Zehrs, Whole Foods Markets, Costco, Walmart and Sobeys. In terms of commonly found MSC product, this is the order that you’ll most likely find it…

• Cod, haddock, halibut, wild salmon (farmed salmon cannot be MSC certified!), canned tuna, canned mackerel (Gold Seal)
• Scallops, cold water shrimp
• Chilean sea bass, sole
• Lobster (often frozen, only available live at Seafront Fish Market in Toronto).
• Pickerel, yellow perch, orange roughy
• All your favourite types of seafood available in fresh, frozen or canned.

For more information about MSC, visit their website HERE.

About Nobilo Wines 

Nobilo Wines is certified by Sustainable Winegrowing New Zealand and some of their efforts include, on-site composting, reducing the use of water at the winery, and minimizing the use of CO2 and replacing with nitrogen to reduce emissions. New Zealand Winegrowers’ Sustainability Policy requires all wine to be made from 100% certified grapes in fully certified winemaking facilities.

Nobilo grows grapes in a wide range of local climatic conditions with pristine landscape was ideal for Sauvignon Blanc with expansive sunlight valleys, rolling hills and mineral rich soils creating a uniquely fresh and crisp flavour profile.

Nobilo Sauvignon Blanc I Marborough, New Zealand:

Aromas of bright lifted tropical fruit and herbs with notes of pineapple, passionfruit, elderflower, cantaloupe and citrus. Energizing and lively acidity perfectly balances the underlying fruit sweetness for a refreshing and crisp generous finish. Nobilo Sauvignon Blanc perfectly pairs with a summer salad and seafood dishes.

Nobilo is an affordable wine that can be found in the New Zealand section at retailers across Canada, including LCBO, Sobeys and Loblaws (Ontario), BC Liquour Stores and private retailers in BC.

For more information on where to purchase Nobilo Wine, visit HERE.

I am so excited to partner with both brands, it truly speaks to my heart on supporting local and sustainability, eating healthy and celebrates food!

Haddock Scallops Fennel Soup 

I love making this seafood fennel cioppino soup! It is so easy to make and can be made the night before if you are hosting a dinner party. The soup holds up well over time. This is the perfect comfort soup to stay cozy – even in the summer! The aroma of onion, fennel and garlic along with the sharp, sweet liquorice flavour of fennel pairs wonderfully with meaty MSC Certified scallops and flakey, tender MSC Certified Haddock.

We use Nobilo Sauvignon Blanc to deglaze the pan after the white Miropoix is translucent and bacon is cooked. Remember to scrape off the fat rendered from the bacon. One of the secrets of cooking wine is that wine helps cook and add flavour to fish and to replace the lost moisture.

I like to play off the subtle flavours in the wine and acid can help bring out the natural flavours in mild food, such as fish – ex. fish is often served with a wedge of lemon! Also, when deciding what type of wine you should be used to cook which type of food, the general rule is to pair light-flavoured wine with delicately flavoured ingredients.

Haddock Scallops Fennel Soup Recipe

• Author: Nancy
• Prep Time: 25 mins
• Cook Time: 40 mins
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Soups
• Method: Boil
• Cuisine: Seafood

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Description

Try this flavourful Haddock Scallops Fennel Soup recipe next time you’re in the mood for seafood! The mild, sweet taste of MSC certified Haddock combined with the moist and meaty texture of scallops is absolutely delicious when paired with a fresh, crisp glass of Nobilo Sauvignon Blanc! And, when the aroma of onion, fennel and garlic fills the air, it is absolutely magical.

#KeepItWild

#NobiloWines

#instanomss

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Scale 1x2x3x

Ingredients

• 7–8 Scallops MSC Certified
• 4 filets Haddock MSC Certified
• 6–8 Cold Water Shrimp MSC Certified (optional)
• 2 slices of Hickory smoked bacon
• 1 large fennel bulb (cored, cut lengthwise into 1/2 inch long matchsticks)
• 1 cup white onion (chopped)
• 1 stalk celery (chopped)
• 2 shallots (chopped)
• 1 ear corn (remove kernels off the cob, frozen corn is ok too)
• 1 cup fish stock
• 1/2 cup white wine (we usedNobilo Sauvignon Blanc)
• pinch of dried chili flakes
• dash of salt and pepper to taste
• 2 cloves garlic (smashed)
• 1 sprig dill for garnish
• 1 tbsp extra virgin olive oil

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Instructions

1. Heat a large sauce pan over medium-high. Add olive oil.
2. Once the olive oil is hot, add bacon, white Mirepoix (onions, fennel, celery), shallots and garlic.
3. Reduce temperature to low heat, stirring occasionally and cook until fragrant and translucent.
4. Deglaze the pan with white wine and scrape of fat rendered from the bacon.
5. After the wine has been cooked down (approximately 5 mins), add in fish stock.
6. Cover the pan and bring to a boil.
7. Add MSC Certified Haddock. Cook for 5 minutes until the fish exhibits a flakey consistency.
8. Add MSC Certified Cold Water Shrimp (optional.) Cook for 2 minutes.
9. Heat a separate non-stick pan over high. Add oil and once you see smoke, place MSC Certified Scallops on pan. Cook the scallops until browned and crusty. Flip the scallops and repeat. It should take no more than approximately 1-2 minutes.
10. Divide soup and serve. Arrange the Haddock and Scallops in the centre of each soup plate. Pour hot broth around the fish and scallop.
11. Garnish with dill.

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Notes

• To achieve a clear soup consistency, strain soup using fine mesh strainer.
• For presentation, pour the soup around the nicely arranged fish and scallops

Keywords: HADDOCK SCALLOPS FENNEL SOUP RECIPE, MSC certified, NOBILO WINES, New Zealand Wines, Marine Stewardship Council, Sustainable, Sauvignon Blanc, White Wine, Seafood Soup, cioppino soup

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#KeepItWild

#NobiloWines

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The Holy Crab opened its Canadian flagship location at 1588 Robson Street, Vancouver.  The Holy Crab is a franchise from Indonesia offering Louisiana-inspired seafood boil with spicy Cajun sauce, mouth-watering crustaceans worth getting your hands dirty for!

The interior is a 2900 sqft. 92 seater that is brightly lit, spacious and clean. You probably don’t even remember that the space was previously a 7-Eleven, do you?

Unlike other seafood boils like Crab Pot in Seattle, you don’t need to smash your food with a wooden mallet. There is table side service if you prefer. Don’t worry you will still be given gloves, bibs, scissors and lots of paper towels!

Their menu offers a variety of premium and locally sustainable seafood choices, of which many are Ocean Wise: Lobster, Dungeness crab, King Crab, Snow Crab, shrimp, clams, mussels, oysters, and crawfish.

Choose between garlic pepper, The Holy Crab’s signature Cajun sauce, in mild, medium, spicy and HOLY MOLY!

The Holy Crab also offers a wide selection of delicious sides and like corn on the cob, Cajun fries, yam fries, deep fried calamari, lobster roll, etc.

Oysters (seasonal price): shipped from the East Coast are these big, juicy and plumped Beausoliel and Fat Bastard oysters.

Dungeness crab (seasonal price):  These Dungeness crabs are sweet, succulent and meaty. They come directly from the Pacific Northwest on the coast of Washington. The one above is approximately 2lbs and is Ocean Wise certified. Topped with Cajun garlic pepper sauce in medium.

BTW I love the corn just as much as everything else. It is so juicy and sweet and super delicious after soaking up all the seafood juices!

Lobster (seasonal price): A meaty and sweet poached lobster served with clarified butter). If you’re worried about removing the shell, just ask one of their friendly staff to deconstruct it for you!

King Crab Legs (seasonal price):  Also from the Pacific Northwest region, these giant King Crab legs were sweet with a fresh taste of saltiness.

Shrimp 15/lbs: fresh and sweet. I liked dipping them in extra spicy their Holy Moly sauce!.

Mussles 14/lbs: juicy and plump and topped with mild garlic pepper sauce. I mean just look how big it is!

Crispy Soft Shell Crab 12.50: A basket full of delicious deep fried soft shell crab. What a great side to add to your seafood boil!

Crispy Fish Fingers and Cajun Fries 12.75: Ok if you love fish and chips than you will love this! Crispy and lightly battered. The fries were thin and crispy also. This was one of my favorite sides! Comes with a side of tartar sauce.

Steamed Vegetables 5:  A good add on to soak up the seafood sauces and to get a healthy dose of vegetables.

Seafood Rolls: Now we are talking. New to the menu are the Shrimp Roll 9, Crab Roll 12 and Lobster Roll 20. Zero filler and pulled fresh from the shell. Every bite is amazingly delicious and it is just so fresh!

The Holy Crab is now open for lunch on the weekends!

We were invited by The Holy Crab for a menu tasting.

more: Pier 7 | 21 Nautical Miles Seafood Bar | Boulevard Kitchen

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西貢全記海鮮 Chuen Kee Seafood Restaurant Hong Kong in Sai Kung is where you want to go for seafood. Every time we visit Hong Kong, we make it a point to enjoy the extraordinary range of seafood that is available: nearby fishmongers, crab, razor clams, cuttlefish, bivalve, lobster, mollusc, shrimps, prawns, etc. Chuen Kee has two locations: one with restaurant with comfortable seating or one by the quayside with plastic chairs.

Chuen Kee Seafood is listed in the Michelin Guide. However it is not starred.

How It Works

The feeling choosing my seafood at the tank is sort of like first love. My heart beats fast and I don’t know if I’m making the right decision. I mean there are just so many to choose from! And frankly, I want them all. There is a wide range of ordinary seafood to exquisite varieties. However, it is always the fresh!

1. Choose your seafoods
2. Pay by the weight plus cooking charge per person.
3. Tell them how you would like to them cooked
   • steamed
   • blanched
   • deep fried
   • sauteed
4. Wait at your table and the food will be brought to you

There are so many tanks and exhibits it feels like a private aquarium.

The decor of the restaurant is only average despite its attempt at grandeur. There is a lot of gold, emperor yellow and a lot of low lit. Not particularly catered for photos. Chuen Kee also has their prize processions of shark fin on display.

Mantis Shrimp: Deep fried with salt and pepper and some paprika. This was one of the best we’ve tasted. The meat is sweet, tender yet solid with a good bounce. The lower legs are crispy enough to eat. And if you watch this video, you’ll understand how their meat is so muscular.

Scallops: a dozen large size scallops steamed with garlic, scallions and vermicelli noodles. Deliciously sweet and perfectly balanced with a light but savory sauce.

Clams: A light wine based broth with clams to accentuate the freshness of the juicy clams.

Grouper Fish: None other way to enjoy the freshness of grouper than to steam it. The meat is ever so tender yet firm with a flakey flesh. Always a treat and you bet this be on the table of any Chinese festivities, wedding or birthday banquet.

Razor Clams: Razor clams can become rubbery in texture if it is over cooked. It should take only 4-5 minutes at most and will require a skillful chef to monitor its opacity. Add the black bean sauce, garlic, chilies and touch of hoisin sauce for sweetness. These are heavenly.

Kai Lan Chinese Broccoli: Add a side of vegetables to balance the meal out. I never say no to fresh veggies! Sautéed with garlic.

Chicken: Chicken meat always tastes more like chicken in Asia for whatever reason. The meat is tender, juicy and moist. The skin not so fatty nor greasy. Chinese poached chicken with ginger scallion oil. The scallion oil makes a great friend with a bowl of rice jasmine rice!

Seriously I can’t wait to go back. If you never had seafood in Hong Kong, you are missing out my friend! Skip the menu items and go straight to the tank to pick your own seafood. You can not go wrong!

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Chuen Kee Seafood Restaurant Hong Kong 西貢全記海鮮
URL: na
Cuisine: Seafood, Chinese

Hours:
Mon 7:00 am – 11:00 pm
Tue 7:00 am – 11:00 pm
Wed 7:00 am – 11:00 pm
Thu 7:00 am – 11:00 pm
Fri 7:00 am – 11:00 pm
Sat 7:00 am – 11:00 pm
Sun 7:00 am – 11:00 pm

87-93 Man Nin Street Sai Kung NT
Hong Kong, New Territories, Sai Kung
新界西貢萬年街87-93號

Booking.com

Park Restaurant Montreal is a sushi restaurant located in Westmount, 378 Av Victoria. The flavors at Park includes traditional Japanese cuisine with Korean and South American roots from Chef Antonio Park. Seafood is sustainable focused. Park has a private import seafood license that allows the freshest, line caught fish along with daily fish flown directly from Japan. The flavors are clean and includes a fusion flare.

Celebrity Chef Antonio Park’s restaurants Lavanderia Restaurant and new restaurant Jatoba were recently nominated in Air Canada’s enRoute magazine Best New Restaurants in 2015.

Option for the sushi bar. This is the most entertaining seat in the house. Watch the chef at work deconstructing a blue fin tuna. It is usually challenging to get a table reservation; so call ahead of time. We highly suggest the omakase tasting menu for $115 per person. Table service is $105. If you are still hungry, add a few addition off the menu.

Park Restaurant Omakase Menu

Sweet and Sour Eggplant Soup: a tangy and velvety soup to liven and warm your stomach. The subtle kick of spice was invigorating. In season and just what we needed from the windy cold Montreal weather. Served with a fried chicken dumpling.

Lobster Trio

Lobster Tartare served with caviar and chives. Every bite was filled with lobster delicious morsels.

Lobster Claw with fried carrots / yam. Texture was firm and not slimy.

Lobster Dumpling with a creamy white sauce. We liked the acidity that cuts the richness and the heat from the Shichimi Togarashi Japanese Spice Powder.

Nigiri Sushi Course

Chef’s selection of seven to eight pieces of the freshest catch of the day.

Chu Toro
Shimaji
Kinmedai
Maguro
Albacore Tuna
Kanpachi
Hamachi
Chinook Salmon

Entree Meat Course

Herb crusted duck with roasted Brussels sprouts, cauliflower puree and apple gel. The duck was tender and we liked the subtle acidity from the apples. It is a great seasonal dish as we are deep into autumn.

Sashimi Course

A selection of fresh fish presented with house made citrus ponzu sauce.

Blue Fin Tuna Tataki
Blue Fin Tuna
Uni with Japanese tofu purée
Chinook Salmon from BC
Hamachi Yellowtail

Dessert Course

A light yet ridiculously fresh and vibrant dessert to end the Omakase tasting menu.

Compressed Pear
Apple Gel
Almond Meringue
Strawberries
Pistachio Sponge Cake

Have you signed up for Uber yet? Sign up now and get $20 FREE Uber credits. Try it! It’s so much easier than calling a cab!

more: Beautys Luncheonette | Miku Restaurant ABURI KAISEKI OMAKASE | Zest Japanese Cuisine

Park Restaurant
URL: http://parkresto.com
Cuisine: Seafood, Japanese, Sushi

Hours:
Mon 11:00 am – 10:00 pm
Tue 11:00 am – 10:00 pm
Wed 11:00 am – 10:00 pm
Thu 11:00 am – 11:00 pm
Fri 11:00 am – 11:00 pm
Sat 10:00 am – 11:00 pm
Sun Closed

378 Avenue Victoria, Westmount, QC H3Z 2N4
(514) 750-7534