Soup, Chili & Stew
Alaska Seafood Cioppino
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
|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
- 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.
350 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 165mg
- Sodium: 1500mg
- Total Carbohydrates: 15g
- Protein: 52g
Vitamin A 35%
Vitamin C 35%
Alaska Seafood Marketing Institute.