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German Style Alaska Seafood Stew

Russ Myers


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.


★★★★★ 1 vote

4 Servings
10 Min
20 Min
Stove Top


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1 Tbsp
1 tsp
caraway seed
1 tsp
dill seed
1/2 tsp
celery seed
1/2 tsp
mustard seed
1 can(s)
(14.5 ounce) beef broth
1 can(s)
(12 ounce) german or belgian beer
1/4 tsp
white pepper
alaska seafood portions (4 ounces each) fresh, thawed or frozen


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(s)
(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


  • 1In 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
  • 2Once 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.
  • 3Remove 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.
  • 4To serve, portion 1 cup cabbage stew into shallow bowl and top with a seafood portion.
  • 5Tip:
    Best with Alaska whitefish varieties: Alaska Pollock, Cod, Sole or Halibut.

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About German Style Alaska Seafood Stew

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: German
Other Tag: Quick & Easy

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