Seafood soups brighten up dark winter days

The holidays and, perhaps, the overeating they often bring, are behind us. Ahead, the dark and cold of midwinter in Alaska await.

What better time to hunker down with some hearty, satisfying, easy-to-make soup that features Alaska seafood?

These three recipes, courtesy of the Alaska Seafood Marketing Institute, offer a nutritious and delicious opportunity to tap into freezer stocks of last summer’s fish, while taking a break from the caloric indulgence of holiday dining.

A wide variety of recipes for all occasions, featuring Alaska seafood, can be found at ASMI’s website, www.alaskaseafood.org. There is also plenty of information there about the health and nutritional benefits of wild Alaska seafood.

ASMI is a public-private partnership between the State of Alaska and the Alaska seafood industry established to foster economic development of a renewable natural resource.

Alaska Cod and Smoked Salmon Chowder

Alaska cod and smoked salmon are two peas in a pod when it comes to this classic, kid-friendly chowder recipe.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Ingredients

2 tablespoons butter

1 medium onion, finely chopped

1 large leek (white and light green part only), thinly sliced

2 medium potatoes, diced

1 can (14.5 oz.) vegetable or chicken broth

1/2 cup water

10 oz. Alaska cod fillets, fresh, frozen or thawed

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh parsley

6 oz. smoked Alaska salmon, broken into pieces

2 tablespoons cornstarch

1-1/2 cups milk

Salt and freshly ground black pepper

Preparation

Step 1: Sauté the aromatics

Melt butter in a large saucepan over medium heat. Add onions and leeks; cook for 2-3 minutes until softened, but not browned.

Step 2: Boil the potatoes

Add the potatoes, broth and water. Bring to a boil, then reduce the heat and simmer for about 10 minutes, or just until potatoes are tender.

Step 3: Simmer the cod and add the salmon

Under cold water, rinse any ice glaze from frozen Alaska cod fillets. Turn off heat and gently add seafood and herbs to liquid. Return heat to a simmer. Once simmering, cover pan and cook 4-5 minutes for frozen cod or 2 minutes for fresh/thawed fish. Break cod into large chunks; add smoked salmon pieces.

Step 4: Add milk and cook till thickened

Blend the cornstarch with 2-3 tablespoons of the milk. Stir mixture into remaining milk; pour milk into saucepan. Heat, stirring gently, until the chowder thickens, is piping hot, and cod is cooked through. Season to taste with salt and pepper.

Step 5: Variation

Add a handful of frozen peas or corn (or both) when adding the seafood.

Alaska Snow Crab Tortilla Soup

This recipe uses succulent Alaska snow crab in a tasty twist on a classic Tex-Mex tortilla soup.

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 Hour and 15 Minutes

Servings: 4

Ingredients

2 tablespoons canola or olive oil

1 small onion, chopped

1 small jalapeño pepper, seeded, if desired, and chopped

1 red bell pepper, seeded and finely chopped

1 garlic clove, minced

1 medium tomato, chopped

6 ounces fresh or frozen corn kernels, cooked

1 quart water or low-sodium chicken broth

1 can (4 ounces) diced green chiles

1/2 to 1 tablespoon chili powder, to taste

1 tablespoon dried oregano, divided

1 to 1-1/2 teaspoons salt, to taste

8 Alaska snow crab clusters, frozen (about 3 pounds)

2 corn tortillas, cut in 1/4-inch strips

Canola or olive oil spray, as needed

Juice of a lime

1/2 avocado, pitted, peeled and sliced

Preparation

Step 1: Make tortilla strips

Heat oven to 350°F. Place tortilla strips on a small baking sheet. Lightly spray strips with cooking spray; sprinkle on 2 teaspoons oregano. Bake for 10 to 12 minutes, until crisp.

Step 2: Prepare soup

Heat oil in a large saucepot. Stir in onions, jalapeño, bell pepper, garlic and tomato. Sauté until vegetables are softened, about 5 minutes. Add corn, water, green chiles, chili powder, 1 teaspoon oregano and salt. Simmer 20 to 25 minutes, until onions are translucent.

Step 3: Prepare Alaska snow crab

While soup is simmering, rinse Alaska snow crab clusters under cold running water to remove any ice glaze. Crack legs and claws, remove crabmeat from shells; reserve crab.

Step 4: Finish soup

Stir fresh lime juice and crabmeat into soup; simmer an additional 1 to 2 minutes, until crabmeat is heated through.

Step 5: Garnish and serve

Divide soup among 4 large bowls. Garnish each bowl with avocado and tortilla strips.

Zuppa Di Pesce (Italian Fish Soup)

All the flavors of Italy are enhanced by Alaska halibut in this easy-to-prepare traditional fish soup. This soup is also excellent with Alaska pollock and cod.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Ingredients

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

Preparation

Step 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.

Step 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.