Combine the finest flavors of Alaska's oceans in this hearty and visually stunning seafood stew, perfect for celebrating the holiday season. This recipe showcases the versatility and richness of wild-caught Alaska seafood, blending various textures and tastes into a comforting dish that’s as festive as it is delicious. From succulent chunks of fish to tender shellfish, each ingredient is sustainably harvested and packed with the essence of Alaska’s pristine waters. Whether you’re gathering with family or hosting a New Year's feast, this vibrant, flavor-packed stew is sure to become a new seasonal favorite that warms both the heart and the table.
Ingredients
- 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 black pepper
- 1 slice bacon, sliced finely
- 2 bottles (8 oz. each) clam juice
- 1 can (28 oz.) diced tomatoes in juice
- 1/4 cup red wine (Cabernet or Pinot Noir)
- 2 pounds of your favourite 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.
Instructions
-
Step 1. Prepare cioppino
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.
-
Step 2. Prepare seafood
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.
-
Step 3. FInish cioppino and serve
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.
