Alaska Seafood Cioppino
Recipe courtesy of Alaska Seafood Marketing Institute.
1 1/2 tablespoons olive oil
3/4 cup chopped onion
1 cup sliced celery
1 cup sliced fennel
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried tarragon
1/4 to 1/2 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
1 slice bacon, sliced finely
2 (8-ounce) bottles clam juice
1 (28-ounce) can diced tomatoes in juice
1/4 cup red wine (Cabernet or Pinot Noir)
2 pounds of your favorite Alaska Seafood, to include Alaska Crab (King, Snow or Dungeness) and finfish such as Alaska Pollock, Salmon, Cod, Halibut or Sole - fresh, thawed or frozen
- Heat olive oil in heavy stockpot. Sauté onion, celery and fennel over medium heat until softened, about 5 minutes. Add garlic, basil, tarragon, red pepper flakes, pepper and bacon; sauté for 3 to 5 minutes.
- Add clam juice, tomatoes and wine; simmer 10 minutes.
- Rinse any ice glaze from frozen Alaska Seafood under cold water.
- Turn off heat and add seafood to liquid, skin side down. Return heat to a simmer.
- Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish.
Turn off heat and let seafood rest 5 minutes or until opaque throughout.
- To serve, ladle into warm soup bowls.
Makes 4 servings.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.