GERMAN STYLE ALASKA SEAFOOD STEW

German Style Alaska Seafood Stew image

Provided by Russ Myers @Beegee1947

Categories Fish

Number Of Ingredients 17

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SEAFOOD:
1 tablespoon(s) butter
1 teaspoon(s) caraway seed
1 teaspoon(s) dill seed
1/2 teaspoon(s) celery seed
1/2 teaspoon(s) mustard seed
1 can(s) (14.5 ounce) beef broth
1 can(s) (12 ounce) german or belgian beer
1/4 teaspoon(s) white pepper
4 - alaska seafood portions (4 ounces each) fresh, thawed or frozen
STEW:
1 - green onion, sliced or 2 teaspoons dried minced onion
4 cup(s) (about 12 ounces) shredded cabbage
1 cup(s) shredded carrots (about 1 large)
1 can(s) (14.5 ounce) cannellini beans, drained and rinsed
- salt and pepper to taste
2 tablespoon(s) fresh chopped parsley or dill

Steps:

In a large (10 to 12- inch) nonstick pan or stockpot, melt butter over medium heat. Stir in all seeds; cook and stir 1 minute. Add broth and beer; bring to a simmer. Sprinkle in pepper. Rinse any ice glaze from frozen Alaska Seafood portions under cold water. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer
Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout. Remove seafood, cover and keep warm.
Remove and reserve (for later use) all but 1 cup of poaching liquid. To remaining liquid in pan, add onion, cabbage and carrots. Cook and stir over medium-high heat, for 3 to 4 minutes, until cabbage is wilted. Stir in beans. Season to taste with salt and pepper. Toss in parsley or dill.
To serve, portion 1 cup cabbage stew into shallow bowl and top with a seafood portion.
Tip: Best with Alaska whitefish varieties: Alaska Pollock, Cod, Sole or Halibut.