Recipe
Author
Hy-Vee Test Kitchen
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Description
This flavorful fish soup can be made with Alaskan crab, pollock salmon, cod, halibut, or sole. Use two or three different varieties of fish to create a complex and flavorful soup.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ tbsp. olive oil | ||
| ¾ c. chopped onion | ||
| 1 c. sliced celery | ||
| 1 c. sliced fennel | ||
| 2 clove(s) garlic, minced | ||
| 1 tsp. dried basil | ||
| ½ tsp. dried tarragon | ||
| 1/4 to 1/2 tsp red pepper flakes | ||
| ¼ tsp. black pepper | ||
| 1 slice(s) bacon, sliced finely | ||
| 2 (8 oz each) bottles clam juice | ||
| 1 (28 oz) can diced tomatoes in juice | ||
| ¼ c. red wine, such as Cabernet or Pinot Noir | ||
| 2 pounds of your favorite Alaska seafood: Alaska crab (King, snow or Dungeness) and fresh, thawed or frozen finfish such as Alaska pollock, salmon, cod, halibut or sole |
Things To Grab
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.
Nutrition facts
Servings
350 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 165mg
- Sodium: 1500mg
- Total Carbohydrates: 15g
- Protein: 52g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 35%
0%
Iron 15%
0%
Calcium 25%
Recipe Source:
Alaska Seafood Marketing Institute.