- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- 3 Tbsp olive oil
- 2 tablespoons sliced garlic
- 1 cup diced white onion
- 1 1/2 cup sliced fennel bulb
- 1 cup sliced celery
- 1 teaspoon tarragon, fresh or dried
- 2 teaspoons dill, fresh or dried
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon cracked black peppercorns
- Salt, to taste
- 2 tablespoons tomato paste
- 1, 28-ounce can crushed or diced tomatoes and juice
- 4 cups fish stock or water
- 1/2 cup red wine
- 1 pound each of Alaska crab, Alaska salmon, Alaska pollock and Alaska halibut (4 pounds of Alaska seafood total)
- Chopped fresh parsley and the sprigs from the fennel heads, for garnish
Step 1 Sauté vegetables
Heat olive oil in heavy stockpot. Add garlic and sauté onion, celery and fennel over medium heat until softened, about 5 minutes. Add dill, tarragon, red pepper flakes and pepper; sauté for 3 to 5 minutes.
Step 2 Add liquids
Add tomato paste; cook for 1 minute, then add tomatoes, fish stock and wine; simmer 7-10 minutes.
Step 3 Add seafood and cook
Rinse any ice glaze from the frozen Alaska seafood under cold water. Turn off heat and add seafood to liquid, skin side down. Return heat to a simmer. (No need to thaw the seafood!) Once simmering, cover pan and cook for 4-5 minutes if the seafood is frozen or 2 minutes if it was fresh or already thawed.
Step 4 Rest and serve
Turn off heat and let seafood rest for 5 minutes, season to taste with salt and pepper. Ladle into bowls and top off with garnish and enjoy.