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Alaska Seafood Cioppino

Prep Time: 10 min

Cook Time: 25 min

Serves: 4


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


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.

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