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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 favorite 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.

2

Sauté onion, celery and fennel over medium heat until softened, about 5 minutes.

3

Add garlic, basil, tarragon, red pepper flakes, pepper and bacon; sauté for 3 to 5 minutes.

4

Add clam juice, tomatoes and wine; simmer 10 minutes.

5

Rinse any ice glaze from frozen Alaska Seafood under cold water.

6

Turn off heat and add seafood to liquid, skin side down.

7

Return heat to a simmer.

8

Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish.

9

Turn off heat and let seafood rest 5 minutes or until opaque throughout.

10

To serve, ladle into warm soup bowls.