AMSI Photo

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 favourite 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
Heat olive oil in heavy stockpot. Sauté onion, celery and fennel over medium heat until softened, about 5 minutes. Add garlic, basil, tarragon, red pepper flakes, pepper and bacon; sauté 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.

Recipe Courtesy of ASMI

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Our commitment to our guests is to provide the best accommodations, fishing boats and facilities in the industry and to surround them with friendly knowledgeable staff and fishing guides. At Chinook Shores Lodge you will find everything you need to make your Alaska fishing trip an experience of a lifetime. Whether you prefer Ketchikan salmon fishing or Alaska halibut fishing or bottom fishing for rockfish and cod, we have it all – same day, same place, same time.