Skip to main content

Alaska Seafood Stew

Alaska Seafood Stew
Serve up a medley of Alaska seafood with this comforting and flavorful stew.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 4


  • 3 Tbsp olive oil 
  • 2 tablespoons sliced garlic
  • 1 cup diced white onion
  • 1 1/2 cup sliced fennel bulb
  • 1 cup sliced celery
  • 1 teaspoon tarragon, fresh or dried
  • 2 teaspoons dill, fresh or dried
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon cracked black peppercorns
  • Salt, to taste
  • 2 tablespoons tomato paste
  • 1, 28-ounce can crushed or diced tomatoes and juice
  • 4 cups fish stock or water
  • 1/2 cup red wine
  • 1 pound each of Alaska crab, Alaska salmon, Alaska pollock and Alaska halibut (4 pounds of Alaska seafood total)
  • Chopped fresh parsley and the sprigs from the fennel heads, for garnish
Recipe courtesy of Chef Kaylah Thomas


  1. Step 1 Sauté vegetables

    Heat olive oil in heavy stockpot. Add garlic and sauté onion, celery and fennel over medium heat until softened, about 5 minutes. Add dill, tarragon, red pepper flakes and pepper; sauté for 3 to 5 minutes.

  2. Step 2 Add liquids

    Add tomato paste; cook for 1 minute, then add tomatoes, fish stock and wine; simmer 7-10 minutes.

  3. Step 3 Add seafood and cook

    Rinse any ice glaze from the frozen Alaska seafood under cold water. Turn off heat and add seafood to liquid, skin side down. Return heat to a simmer. (No need to thaw the seafood!) Once simmering, cover pan and cook for 4-5 minutes if the seafood is frozen or 2 minutes if it was fresh or already thawed.

  4. Step 4 Rest and serve

    Turn off heat and let seafood rest for 5 minutes, season to taste with salt and pepper. Ladle into bowls and top off with garnish and enjoy.

Recipe courtesy of Chef Kaylah Thomas