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Seafood Stew
From her location in Anchorage, Alaska, Chef Thomas has ready access to a variety of local fish and shellfish, but many of these species are available nationwide.
Photo courtesy of Alaska Seafood Marketing Institute
Servings
8
8
Cuisine Type
- american
Menu Part
- entree
Main Ingredient
- Fish
- Crab
Chef Kaylah Thomas
Fire Island Rustic Bakeshop
Anchorage, Alaska
From her location in Anchorage, Alaska, Chef Thomas has ready access to a variety of local fish and shellfish, but many of these species are available nationwide. Combining them in a hearty, tomato-based seafood stew makes for a cozy meal during Lent or any chilly day. Fennel, tarragon and dill add complementary flavor notes to the dish.
Ingredients
3 tbsp. olive oil
2 tbsp. sliced garlic
1 cup diced white onion
1½ cups sliced fennel bulbs
1 cup sliced celery
2 tsp. fresh or dried dill week
1 tsp. fresh or dried tarragon
½ tsp. red pepper flakes, optional
½ tsp. cracked black peppercorns
Salt, to taste
2 tbsp. tomato paste
1 can (28 ounces) crushed or diced tomatoes in juice (reserve juice)
4 cups fish stock or water
½ cup red wine
1 lb. each fresh or frozen Alaska crab, salmon, pollock and halibut (4 lb. total)
Chopped fresh parsley and fennel fronds, for garnish
Steps
Heat olive oil in heavy stockpot over medium heat. Add garlic, onion, celery and fennel; saute until softened, about 5 minutes. Add dill, tarragon, red pepper flakes and pepper; saute 3 to 5 minutes.
Stir in tomato paste; cook for 1 minute. Add tomatoes, fish stock and wine; simmer 7 to 10 minutes.
Rinse any ice glaze from frozen seafood under cold water. (No need to thaw the seafood.) Turn off heat and add seafood to stock liquid, skin-side down. Return heat to a simmer. Once simmering, cover pan and cook for 4 to 5 minutes if the seafood is frozen or 2 minutes if 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 garnish with parsley and fennel fronds.
Photo courtesy of Alaska Seafood Marketing Institute
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