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German-Style Alaska Seafood Stew
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
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1 Tbsp. butter
1 tsp. caraway seed
1 tsp. dill seed
1/2 tsp. celery seed
1/2 tsp. mustard seeds
1 (14.5 oz.) can beef broth
12 oz. German or Belgian beer
1/4 tsp. white pepper
4 Alaska Seafood portions (4-oz. ea.), fresh, thawed or frozen

For Stew:
2 tsp. dried minced onion or 1 green onion, sliced
4 c. (about 12-oz.) shredded cabbage
1 c. shredded carrots (about 1 large)
1 can (14.5 oz.) cannelini beans, drained and rinsed
salt and pepper, to taste
2 Tbsp. fresh chopped dill or parsley
What to do:
1. In a large (10 to 12-in.) nonstick pan or stockpot, melt butter over medium heat. Stir in all seeds; cook and stir 1 min. Add broth and beer; bring to a simmer. Sprinkle in pepper. Rinse any ice glaze from frozen Alaska Seafood portions under cold water. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer.
2. 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 seafood is opaque throughout. Remove seafood, cover and keep warm.
3. Remove and reserve (for later use) all but 1 cup of poaching liquid. To remaining liquid in pan, add minced onion, cabbage and carrots. Cook and stir over medium-high heat, for 3 to 4 min., until cabbage is wilted. Stir in beans. Season to taste with salt and pepper. Toss in dill or parsley.
4. To serve, portion 1 cup cabbage stew into shallow bowl and top with a seafood portion.

Best with Alaska whitefish varieties: Alaska Pollock, Cod, Sole or Halibut. Nutrition facts are based on Alaskan Halibut
Nutritional information:
Calories: 310;   Total Fat: 7g;   Saturated Fat: 2g;   Cholesterol: 44mg;   Total Carbs: 26g;   Fiber: 7g;   Protein: 31g;   Sodium: 744mg;  
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