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  • Weyand's Chef

Alaska Seafood Cioppino


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 favorite seafood, including Alaskan Snow Crab, and fish such as pollock, salmon, cod, halibut, or sole – fresh, thawed or frozen.


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 3-5 minutes. Add clam juice, tomatoes and wine; simmer 10 minutes.

Rinse the 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 4-5 minutes for frozen seafood, or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest for 5 minutes or until opaque throughout. To serve, ladle into warm soup bowls. Recipe obtained from Alaska

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