ALASKA SEAFOOD STEW

• 1 lb. Alaska cod, halibut, pollock, rockfish or sablefish, thawed if necessary and cut in 1-1/2 inch chunks
• 1-1/2 cups water
• 1/2 cup dry white wine*
• 1/8 tsp. thyme, crushed
• 1/4 lb. mushrooms, sliced
• 2 tbsp. chopped onion
• 1/3 cup butter or margarine
• 3 tbsp. flour
• 1-1/2 cups milk
• 1 cup (about 5 oz.) Alaska Pink shrimp, thawed if necessary
• 1 cup (about 5 oz.) Alaska Dungeness, King or Snow crab meat, thawed if necessary
• 2 tbsp. diced pimiento
• Salt and pepper
• 2 tbsp. chopped parsley

Cover fish with mixture of water, wine and thyme in saucepan. Bring ot boil; simmer, covered, 8 minutes or until fish flakes easily when tested with a fork. Sauté mushrooms and onion in butter; blend in flour and cook until smooth and bubbly. Remove from heat; gradually stir in milk. Cook and stir until mixture comes to boil; boil 1 minute. Stir in fish, cooking liquid, shrimp, crab and pimiento; salt and pepper to taste. Heat, covered, 5 minutes; sprinkle with parsley. Makes 6 servings.

*One-half cup water or stock may be substituted.

Tip
If desired, stew may be diluted with milk or water.

Return to Alaska Seafood Recipes
Return to Main Recipe Page
Return to Coal Point Seafood Co. Homepage

If you have any questions about Alaska seafood write to ASMI at: