Alaska Seafood Cioppino

Russ Myers


Alaska's pristine waters are a gold mine for seafood. Red king crab is rightfully world-famous. And the salmon? It's practically the symbol of the state — but don't count out the cod, scallops and prawns just yet.
This is an easy recipe and fun to prepare.

pinch tips: How to Perfectly Cook Fish in a Pan



4 Servings


10 Min


25 Min


Stove Top


1 Tbsp
olive oil
3/4 c
chopped onion
1 c
sliced celery
1 c
sliced fennel
2 clove
garlic, minced
1 tsp
dried basil
1/2 tsp
dried tarragon
1/4 tsp
red pepper flakes
1/4 tsp
black pepper
1 slice
bacon, sliced finely
2 bottle
(8 ounce each) clam juice
1 can(s)
(28 ounce) diced tomatoes in juice
1/4 c
red wine (cabernet or pinot noir)
1 lb
(at least 4 legs) of your favorite alaska crab (king, snow or dungeness)
1 lb
alaska cod, halibut, pollock, salmon or sole - fresh, thawed or frozen

Directions Step-By-Step

Heat olive oil in 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; simmer 10 minutes.
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.
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.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, Healthy