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Alaska Seafood Cioppino
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 10 Min.
Cook Time: 25 Min.
What you need:
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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
What to do:
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.
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