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.
Alaska Seafood's extensive recipe database can be searched in several ways.
Search for a variety of quick and easy recipes for the home cook. These recipes typically yield 4-6 servings.
Search for a range of recipes designed for chefs, catering or home entertaining. These recipes typically yield 8-24 servings.
Search for recipes based on keywords such as the recipe name, recipe ingredients, or cooking methods.
Search for recipes by selecting from the options provided, such as meal type (appetizers, entrÃ�Â©es, salads, soups, sandwiches), seafood species, or cooking method.