Serves 4
Prep Time 10 minutes
Cook Time 30 minutes

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.