Alaska Seafood Cioppino


1 and 1/2 tbs olive oil
3/4 cup chopped onion
1 cup celery, sliced
1 cup fennel, sliced
2 cloves garlic, minced
1 tsp dried basil or 1 tbs fresh
1/2 tsp dried tarragon
1/2 tsp red pepper flakes
1 slice bacon, chopped finely
2 bottles (8 oz each) clam juice
1 can (28 oz) diced tomatoes in juice
1/4 cup dry red wine
2 lbs of your favorite Alaskan seafood (Alaska crab, King, snow or Dungeness) and fin fish such as Alaska Pollock, Salmon, Cod, Halibut or Sole.
  • Heat olive oil in a 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, and simmer for 10 minutes.
  • Turn off heat and add seafood to liquid.
  • Return to simmer.
  • Once simmering, cover pan and cook for several minutes.
  • Turn off heat and let seafood rest for 5 minutes or until opaque throughout.
  • To serve ladle into warm soup bowls.
Recipe courtesy of the Alaska Seafood Marketing Institute




20 min


25 min


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