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Zuppa Di Pesce - Italian Fish Soup

Zuppa Di Pesce - Italian Fish Soup

Mamma Mia!

On cold snowy days like today, this easy Italian soup is the perfect way to warm up. The recipe lists Halibut, but it's also delightful with Cod, Rockfish, or Sablefish


  • 1/4 cup olive oil
  • 1 small onion, chopped
  • 1 large yellow (or green) bell pepper, chopped
  • 1 Tablespoon minced garlic
  • 1 bay leaf, broken in half
  • 1/2 teaspoon dried oregano
  • 1/4 cup chopped fresh parsley
  • 3/4 cup white wine
  • 1 can (28 to 32 oz.) whole plum tomatoes
  • 2 cans (15 to 16 oz. each) cannellini beans, rinsed and drained
  • 1 pound skinless Alaska Halibut, fresh or thawed, cut in 2-inch pieces


  1. Sauté aromatics

    Heat olive oil in large heavy stockpot. Stir in onion, pepper, and garlic. Cook and stir over medium heat until onions are softened, about 5 minutes. Add bay leaf, oregano and parsley; cook an additional 1-2 minutes.

  2. Add remaining ingredients and simmer

    Stir in white wine and cook 1-2 minutes. Stir in and break up tomatoes. Cook 10-15 minutes, adding beans and fish during the last 5 minutes of cooking.

    Cook’s tips: If using frozen seafood portions, rinse any ice glaze off under cold water, then add seafood to soup during the last 5 minutes of cooking. Cover the pan tightly and cook 5 minutes. Turn off the heat and let the seafood rest in the soup for 5 minutes. Break seafood into large chunks to serve.

Recipe courtesy of Alaska Seafood


Indian Sablefish Fry with Masala Aioli

Indian Sablefish Fry with Masala Aioli

"Alaska sablefish is one of my favorites. It is super resilient to being overcooked and maintains moisture." - Chef Fraser


16 portions of Alaska sablefish, 1-2 oz pieces each, skin and bones removed

2 cups milk

2 ea egg yolks

1 oz salt, for milk

1 cup wondra flour, or super fine flour

1 cup corn starch

2 oz madras curry

1 gallon canola oil

1 cup mayonnaise

1 oz ras al hanout spice



Lime for squeeze of lime on top, served cut on the final plating

For the aioli:

Mix ras al hanout with mayonnaise. Season with salt and pepper.

For the fish fry:

Soak sablefish pieces in milk for 1 hour. Make a dip with egg yolks and 2 oz of milk. Put fish in dredge of corn starch, flour and curry. Put fish in egg mix. Return to flour mix. Fry fish at 350° F until golden brown. Garnish plate with aioli in a ramekin, with a slice of lime on the side.

Recipe courtesy of Chef Neal Fraser and Alaska Seafood 

Togarashi Sablefish with Kale Kimchi and Black Garlic Aioli

Togarashi Sablefish with Kale Kimchi and Black Garlic Aioli

Togarashi Sablefish with Kale Kimchi and Black Garlic Aioli
Recipe by Kevin Lane, The Cookery, Seward

Courtesy of Alaska Seafood

Makes 4 servings
Time: 45 minutes (plus fermenting time)

Prepare kimchi, if possible, at least 5 days before serving. Recipe makes more than you will need, but kimchi will keep stored in airtight container in refrigerator at least 2 weeks. *Substitute sweet rice flour and sugar with 1 large ripe pear and 1 tablespoon Alaska honey.

2 tablespoons canola oil, divided
1 onion, halved and thinly sliced
4 (6-ounce) portions wild Alaska black cod (sablefish), preferably skinless
2 teaspoons salt
2 teaspoons sichimi togarashi (Japanese 7-spice mix)
1 tablespoon black sesame seeds
Alaska Kale Kimchi (see recipe)
Black Garlic Aioli (see recipe)

1. Preheat oven to 400°. Toss together 1 tablespoon oil with onion slices; spread evenly across the bottom of an oven-proof dish. Place black cod on top of onions. Brush with remaining canola oil and season evenly with salt and togarashi. Bake until cooked through, about 18 minutes. Sprinkle with sesame seeds and serve with Alaska Kale Kimchi and Black Garlic Aioli.

Kale Kimchi
2 bunches Alaska Grown kale
1/2 cup kosher salt
3 cups water
1/2 cup sweet rice flour
1/4 cup sugar
1 Alaska Grown red onion, peeled, cut into julienne (strips)
2 Alaska Grown carrots, peeled, cut into julienne (strips)
2 Alaska Grown turnips, peeled, cut into julienne (strips)
2 ounces fresh ginger, peeled, grated (about 1 (2-inch) long piece)
4 garlic cloves, peeled, minced
4 Serrano chilies with seeds, stems removed, chopped
1 cup garlic chili paste
2 bunches green onions, trimmed, cut into 1-inch pieces

1. Remove kale leaves from stems, discarding stems. Rinse leaves and cut into 2-inch pieces. Place leaves in a large bowl; sprinkle with salt. With clean hands, rub salt into kale to break down the leaves. Let sit at room temperature for 2 hours.
2. While kale is resting, place water, rice flour and sugar in a medium saucepan; bring to a simmer, stirring constantly, until thickened, about 4 minutes. Remove from heat; set aside to cool.
3. After 2 hours, rinse and drain kale. Stir rice flour mixture and remaining ingredients together; mix thoroughly with kale. Place mixture in a clean glass or plastic container with a tight fitting lid, cover and let sit at room temperature for 12 to 24 hours to ferment. Refrigerate for at least 4 days before serving.

Black Garlic Aioli
Black garlic, used in Asian cooking, is made of whole bulbs of garlic “fermented” over several weeks. The flavor is slightly sweet and pungent.

6 black garlic cloves, peeled
2 large Alaska Grown egg yolks
1 tablespoon soy sauce
1/2 teaspoon kosher salt
1 tablespoon fresh lime juice
1 cup olive oil

1. Place garlic, egg yolks, soy sauce, salt, and lime juice in a blender and puree until smooth.
With motor running, very slowly drizzle in oil until thick and mayonnaise-like. Cover and refrigerate until ready to use.