1-1/2 Tbsp. olive oil 3/4 c. chopped onion 1 c. sliced celery 1 c. sliced fennel 2 cloves garlic, minced 1 tsp. dried basil 1/2 tsp. dried tarragon 1/4-1/2 tsp. red pepper flakes 1/4 tsp. black pepper 1 slice bacon, sliced finely 2-8 oz. bottles clam juice 28 oz. diced tomatoes in juice 1/4 c. red wine (Cabernet or Pinot Noir) 2 lbs. of your favorite 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
What to do:
1. Heat olive oil in heavy stockpot. Sauté onion, celery and fennel over medium heat until softened, about 5 min. Add garlic, basil, tarragon, red pepper flakes, pepper and bacon; sauté for 3 to 5 min. Add clam juice, tomatoes and wine; simmer 10 min. 2. 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. 3. Once simmering, cover pan and cook 4 to 5 min. for frozen seafood or 2 min. for fresh/thawed fish. Turn off heat and let seafood rest 5 min. or until opaque throughout. To serve, ladle into warm soup bowls.
