Alaska Seafood Cioppino
Courtesy of Alaska Seafood Marketing Institute 4 Servings • 10 Min. Prep Time • 25 Min. Cook Time| Ingredients |
|---|
| 1-1/2 Tbsp. olive oil |
| 3/4 c. chopped onion |
| 1 c. sliced celery |
| 1 c. sliced fennel |
| 2 cloves garlic, minced |
| 1 tsp. dried basil |
| 1/2 tsp. dried tarragon |
| 1/4-1/2 tsp. red pepper flakes |
| 1/4 tsp. black pepper |
| 1 slice bacon, sliced finely |
| 2-8 oz. bottles clam juice |
| 28 oz. diced tomatoes in juice |
| 1/4 c. red wine (Cabernet or Pinot Noir) |
| 2 lbs. 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 |
Directions:
1. Heat olive oil in heavy stockpot. Sauté onion, celery and fennel over medium heat until softened, about 5 min. Add garlic, basil, tarragon, red pepper flakes, pepper and bacon; sauté for 3 to 5 min. Add clam juice, tomatoes and wine; simmer 10 min.
2. 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.
3. Once simmering, cover pan and cook 4 to 5 min. for frozen seafood or 2 min. for fresh/thawed fish. Turn off heat and let seafood rest 5 min. or until opaque throughout. To serve, ladle into warm soup bowls.
