Alaska Seafood Cioppino


Soup, Chili & Stew
Alaska Seafood Cioppino

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Bowl of broth with Alaska crab and mixed seafood

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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.

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Servings and Ingredients

Serves 4
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


    1. 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.
    2. 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.
    3. 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


    350 Calories per serving

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 165mg
    • Sodium: 1500mg
    • Total Carbohydrates: 15g
    • Protein: 52g

    Daily Values

    Vitamin A 35%
    Vitamin C 35%
    Iron 15%
    Calcium 25%

    Recipe Source:

    Alaska Seafood Marketing Institute.