Alaska Seafood Cioppino

Prep Time: 10 min

Cook Time: 25 min

Serves: 4

Ingredients

• 1-1/2 Tablespoons olive oil
• 3/4 cup chopped onion
• 1 cup sliced celery
• 1 cup sliced fennel
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon dried tarragon
• 1/4 to 1/2 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• 1 slice bacon, sliced finely
• 2 bottles (8 oz. each) clam juice
• 1 can (28 oz.) diced tomatoes in juice
• 1/4 cup red wine (Cabernet or Pinot Noir)
• 2 pounds of your favourite Alaska Seafood, to include Alaska Crab (King, Snow or Dungeness) and finfish such as Alaska Pollock, Salmon, Cod, Halibut or Sole – fresh, thawed or frozen

Directions

1. Heat olive oil in heavy stockpot. Sauté onion, celery and fennel over medium heat until softened, about 5 minutes. Add garlic, basil, tarragon, red pepper flakes, pepper and bacon; sauté 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.