Try this recipe and these other hearty winter wildfish recipes. 

Ingredients

  • 1 Tbsp Olive oil
  • 2 cups leeks, julienned and rinsed well
  • 1/4 cup garlic, minced
  • 28 oz diced tomatoes
  • 1 quart clam stock, chicken stock, or water
  • 6 oz Alaskan sea scallops (10/20 size)
  • 6 oz Alaskan rockfish, cut into 1-inch cubes
  • 6 oz Alaskan salmon, cut into 1-inch cubes
  • 3 Alaskan king crab legs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 10 small sprigs thyme
  • 1 lemon, quartered

Directions

  1. Heat oil in a 12-qt stockpot over medium-high heat.
  2. Add leeks and garlic, and stir until garlic begins to toast.
  3. Add tomatoes and stock, and stir to incorporate leeks and garlic.
  4. Bring to a simmer, then add all seafood and stir gently until cooked through, about 5 minutes.
  5. Season with salt, pepper, and thyme.
  6. Share with friends and serve with lemon.
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