Chef Kaylah Thomas hails from Alaska and infuses her dishes with those Alaskan roots wherever she lives and works. Check out her instagram to see the latest updates on her work and life.
Alaska Seafood Stew
Alaska Seafood Stew:
- 3 Tbsp olive oil
- 2 Tbsp sliced, garlic
- 1 C. diced white onion
- 1 1/2 C. sliced fennel
- 1 C. sliced celery
- 1 tsp. tarragon, fresh or dried
- 2 tsp. dill, fresh or dried
- 1/2 tsp. red pepper flakes (optional)
- 1/2 tsp. cracked black peppercorns
- Salt (to taste)
- 2 Tbsp tomato paste
- 1 Can (28oz) crushed or diced tomatoes and juice
- 4 C. fish stock or water
- 1/2 C. Red wine (any that you have in house)
- 1 lbs. of each, Alaska crab, Alaska salmon, Alaska pollock and Alaska halibut (4 lbs. of Alaska seafood total)
- Chopped fresh parsley and the sprigs from the fennel heads for garnish
- Heat olive oil in heavy stockpot. Add garlic and sauté onion, celery and fennel over medium heat until softened, about 5 minutes.
- Add dill, tarragon, red pepper flakes and pepper; sauté for 3 to 5 minutes.
- Add tomato paste cook for 1 minute, then add tomatoes, fish stock and wine; simmer 7-10 minutes.
- Rinse any ice glaze from the frozen Alaska seafood under cold water. Turn off heat and add seafood to liquid, skin side down. Return heat to a simmer. (No need to thaw the seafood!)
- Once simmering, cover pan and cook for 4 to 5 minutes if the seafood is frozen or 2 minutes if it was fresh or already thawed.
- Turn off heat and let seafood rest for 5 minutes, season to taste with salt and pepper.
- Ladle into bowls and top off with garnish and enjoy
Recipe courtesy of Chef Kaylah Thomas.