Alaska Seafood Cioppino

Category

Alaska Seafood Cioppino Soup

Alaska Seafood Cioppino
Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins
 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
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.

TIMER
25 Minutes

NUTRITION FACTS
Nutrients per serving: 400 calories, 14.5g total fat, 3g saturated fat, 33% calories from fat, 120mg cholesterol, 49g protein, 16g carbohydrate, 4g fiber, 1105mg sodium, 53mg calcium and 1,920mg omega-3 fatty acids

      
Recipe and photo courtesy of The Alaska Seafood Marketing Institute
Alaska Seafood Marketing Institute
      

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.

Alaska Seafood Cioppino

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