Alaska Seafood Cioppino

Yield: 4 servings

Preparation Time: 10 min; Cook Time: 25 min

Ingredients

1 Tablespoon 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 ounce each) clam juice
1 can (28 ounce) diced tomatoes in juice
1/4 cup red wine (Cabernet or Pinot Noir)
1 pound (at least 4 legs) of your favorite Alaska Crab (King, Snow or Dungeness)
1 pound Alaska cod, halibut, pollock, salmon or sole - fresh, thawed or frozen

Directions:

Heat olive oil in heavy stockpot. Saute onion, celery and fennel over medium heat until softened, about 5 minutes.

Add garlic, basil, tarragon, red pepper flakes, pepper and bacon; saute 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.

Recipes and Images provided by Alaska Seafood

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