german style alaska seafood stew

Name: German Style Alaska Seafood Stew
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: German
Ingredients: SEAFOOD:; 1 tablespoon(s) butter; 1 teaspoon(s) caraway seed; 1 teaspoon(s) dill seed; 1/2 teaspoon(s) celery seed; 1/2 teaspoon(s) mustard seed; 1 can(s) (14.5 ounce) beef broth; 1 can(s) (12 ounce) german or belgian beer; 1/4 teaspoon(s) white pepper; 4 - alaska seafood portions (4 ounces each) fresh, thawed or frozen; STEW:; 1 - green onion, sliced or 2 teaspoons dried minced onion; 4 cup(s) (about 12 ounces) shredded cabbage; 1 cup(s) shredded carrots (about 1 large); 1 can(s) (14.5 ounce) cannellini beans, drained and rinsed; - salt and pepper to taste; 2 tablespoon(s) fresh chopped parsley or dill

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

For some, fresh Alaskan fish may not be the delicacy it is for me. That's why when I prepare it, I try to make the dish a tasty as possible. This is one of our favorites.

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(1 rating)

yield 4 Servings

prep time 10 Min

cook time 20 Min

method Stove Top

Ingredients For german style alaska seafood stew

SEAFOOD:
1 Tbsp

butter
1 tsp

caraway seed
1 tsp

dill seed
1/2 tsp

celery seed
1/2 tsp

mustard seed
1 can

(14.5 ounce) beef broth
1 can

(12 ounce) german or belgian beer
1/4 tsp

white pepper
4

alaska seafood portions (4 ounces each) fresh, thawed or frozen
STEW:
1

green onion, sliced or 2 teaspoons dried minced onion
4 c

(about 12 ounces) shredded cabbage
1 c

shredded carrots (about 1 large)
1 can

(14.5 ounce) cannellini beans, drained and rinsed
salt and pepper to taste
2 Tbsp

fresh chopped parsley or dill

How To Make german style alaska seafood stew

1
In a large (10 to 12- inch) nonstick pan or stockpot, melt butter over medium heat. Stir in all seeds; cook and stir 1 minute. Add broth and beer; bring to a simmer. Sprinkle in pepper. Rinse any ice glaze from frozen Alaska Seafood portions under cold water. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer

2
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 seafood is opaque throughout. Remove seafood, cover and keep warm.
3
Remove and reserve (for later use) all but 1 cup of poaching liquid. To remaining liquid in pan, add onion, cabbage and carrots. Cook and stir over medium-high heat, for 3 to 4 minutes, until cabbage is wilted. Stir in beans. Season to taste with salt and pepper. Toss in parsley or dill.
4
To serve, portion 1 cup cabbage stew into shallow bowl and top with a seafood portion.
5
Tip: Best with Alaska whitefish varieties: Alaska Pollock, Cod, Sole or Halibut.
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