Serves 6 - 8
Prep Time 0 minutes
Cook Time 2 minutes


1 teaspoon dried oregano

1-1/2 teaspoons dried basil

1 Tablespoon salt

1/2 teaspoon ground star anise (ground in a coffee or spice grinder)

1/2 teaspoon black pepper

1 teaspoon smoked paprika

1 cup dry red wine

1-1/2 teaspoons balsamic vinegar

2 cans (28 oz. each) diced tomatoes

1/2 cup sun-dried tomatoes (in oil)

1 Tablespoon olive oil

1/4 cup chopped garlic

1/2 dried chipotle pepper

3 oz. tomato paste

Pinch of sugar



About 30 Alaska Spot Prawn shells (reserve prawns for cioppino)

1/2 cup dry white wine

8 saffron threads

2 teaspoons ground turmeric

2 teaspoons smoked paprika







2 Tablespoons olive oil

1/2 Alaska Grown yellow onion, diced

1 medium Alaska Grown fennel bulb, trimmed and diced

2 cloves garlic, minced

1/4 teaspoon fennel seeds

1 cup dry red wine

4 cups Ludvig’s Marinara Sauce (see recipe)

4 cups Saffron Shrimp Stock (see recipe)

8 oz. wild Alaska Black Cod tips, cut into 1-inch pieces

2 wild Alaska Dungeness Crabs, cooked, legs separated and cracked

16 wild Alaska Spot Prawns, peeled and deveined (reserve shells for Saffron Shrimp Stock)

16 Alaska Mussels, cleaned and beards removed

Salt and Pepper, to taste

Fresh chopped flat-leaf parsley and dried chili flakes, for garnish



In the bowl of a blender or food processor, combine oregano and next 9 ingredients.  Blend (in 2 batches, if necessary) until well combined, transfer into a large bowl; set aside.  In a large pot, heat olive oil and sauté garlic until golden, about 1 minute.  Add chipotle and tomato paste.  Stir in reserved tomato mixture.  Let simmer over low heat, stirring occasionally, 1-1/2 to 2 hours.  Taste and add more salt, pepper or a pinch of sugar, as needed.  Reserve 1 quart of marinara for cioppino.  Remaining sauce can be refrigerated or frozen (for a tomato-based dish).



Roast shells on a rimmed sheet pan at 400°F for 15 minutes.  Remove pan and carefully deglaze pan with   white wine.  Pour shells and wine into large stock pot and place over medium-high heat.  Add 2 quarts water, saffron, turmeric and paprika.  Stir; reduce heat and simmer 30 minutes.  Strain broth into a large bowl through a fine-mesh sieve, discarding shells.  Reserve 1 quart of stock for cioppino.  Remaining stock can be stored in refrigerator up to 2 days.



In a large pot, heat olive oil over medium-high heat; add onion and fennel; sauté, stirring occasionally, until soft.  Add garlic and fennel seed; stir and cook until fragrant, about 3 minutes.  Add red wine and cook about 8 minutes or until reduced by half.  Add 4 cups Ludwig’s Marinara Sauce and 4 cups Saffron Shrimp Stock; stir and let cook 5 minutes.

Add black cod pieces and crab legs; reduce heat to a low simmer (do not let boil); cover pot and simmer 2 minutes.  Add mussels and cover; simmer about 3 minutes or until muscles start to pop open; stir in prawns and cook 1 minute.  Remove pan from heat.  Taste broth; add more salt and pepper, as needed. 

To serve, use a slotted spoon and place some seafood in center of a large shallow platter or bowl; pour some broth around seafood.  Garnish with parsley and chili flakes, if desired.


Recipe by Chef Colette Nelson, Ludvig’s Bistro, Sitka, AK

“Make it easy: prep all seafood first and keep cold; remove from refrigerator about 10 minutes before cooking.  Be creative and substitute other seafood; snow crab in place of Dungeness or rockfish in place of black cod.  Make shrimp stock and marinara one day ahead.  Serve with lots of grilled bread.”