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Wild Alaska Pollock Spanish Style

Wild Alaska Pollock Spanish Style 2
Create big Spanish-style flavors with these easily-accessible ingredients and Wild Alaska pollock for a savory dinner bowl.
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Servings: 4


  • Pollock
  • 1 pound Alaska pollock, cut into large pieces
  • 2 garlic cloves, chopped
  • Olive oil, as needed
  • Salt and pepper, to taste
  • Spanish-style Stew

  • 1 onion, chopped
  • Olive oil, as needed
  • 2 to 3 ounces Spanish-style cured chorizo, sliced
  • 1 can (14.5 ounces) peeled tomatoes, undrained
  • 1⁄2 cup green pitted olives
  • 1 can chickpeas, rinsed and drained
  • 6 parsley stalks, chopped
  • 2 bay leaves


  1. Step 1 Sauté Alaska pollock

    Heat a very thin layer of olive oil in a large, deep pan or Dutch oven. Stir in garlic then carefully add Alaska pollock pieces. Season with salt and pepper; sauté. Remove fish with a slotted spoon; set aside.

  2. Step 2 Prepare and cook “stew”

    In the same pan, heat another tablespoon of oil, if needed, and add onion. Sauté onion until golden brown, stirring occasionally. Add chorizo, stir-fry 3 minutes. Stir in tomatoes with juice, chickpeas, olives, bay leaves and 1⁄2 cup water. Break up tomatoes with a spoon. Cook, uncovered, over medium heat about 10 minutes until slightly thickened.

  3. Step 3 Finish the “stew”

    Gently stir in the pollock then turn off heat. Allow to stand for 5 minutes before serving.