Well, we made it into Ketchikan after a very smooth 10-day journey north. We must have timed things just right, (Nicely done Captain Trig!) because now that we are tied to the dock the weather has picked up. It’s cold, rainy and the wind is gusting, but the show must go on. There is cleaning, shopping, and preparing for the second leg of the journey to be done. Our guests got to go on a tour of Ketchikan and Trig and I had to get to the real work.
Days like that can be tough to plan for a big dinner, but of course everyone still wants to eat. Just as I was starting to ponder what I can toss together to feed the gang (that doesn’t look like a last ditch effort), Trig showed up with a bag of freshly caught halibut from our neighbors. About that time, we noticed that the Discovery crew was coming in with their guests. Knowing that they were just finishing up a charter, I sent Trig over to invite them for dinner and pulled out a larger stock pot and a bag of prawns from the freezer. A steaming pot of cioppino influenced stew always hits the spot on a cool rainy day and feeds a large crowd!
INGREDIENTS
2# of halibut cut into large cubes
2# of prawns (I cut these in half lengthwise to stretch them even further)
2 large fennel bulbs diced
2 red bell peppers diced
1 large onion diced
4 cans diced tomatoes
5 sausage links diced (I used a bacon chicken sausage but you can use your favorite variety)
1/2 bottle white wine
2 T minced garlic
2 T fennel seeds
2 T chili flakes (more or less depending on your spice tolerance)
3T Italian herb mix (oregano, thyme, rosemary, marjoram- you can use a premixed store bought version, or make your own!
1/2 cup extra virgin olive oil
4 cups chicken stock (or you can use a fish stock or clam juice for a more intense seafood flavor)
( I just happened to have a bag of cooked rice mixed with fresh corn (about 2 cups total) leftover from the dinner the night before so I went ahead and added this to the pot at the same time as I added the fish to make it a little heartier and mostly to make some room in the fridge!) Don’t hesitate to add some potatoes, beans, rice or other favorite starch if you are looking to bulk it up a bit, or you can keep it on the lighter side.
For Croutons:
Variety of diced bread (about 4 cups total)
Olive oil
Salt and pepper ( to taste)
METHOD
1. Heat the olive oil in a large stock pot and add the garlic, fennel, bell peppers and onion. Cook until translucent and fragrant.
2. Add the fennel seed, chili flake, and Italian seasonings and cook for an additional minute.
3. Add the 1/2 bottle of white wine and cook until reduced by half.
4. Add the canned tomatoes with the juice and the chicken broth. Cook at a low simmer for 30 min to cook the vegetables and infuse the broth.
5. Now is a good time to make some homemade croutons to serve on top of your stew. Toss the diced bread with olive oil, salt and pepper and place on a cookie sheet. Bake in a 350 oven until crispy, stirring occasionally (this should take 15-20 minutes or so)
6. Season your broth to taste with salt and pepper. (At this point you can hold your broth until you are ready for dinner) 8-10 minutes prior to serving add your fish and prawns to your gently simmering stew. Continue cooking until the fish is cooked through (8-10 minutes)
7. Ladle into large bowls and top with a handful of homemade croutons and a drizzle of extra virgin olive oil if desired.
This pot of stew fed nine hungry mariners on a cold Ketchikan evening. If you are looking for a way to warm up and forget about the rain a pot of Halibut and Prawn Stew, a few bottles of wine and an evening filled with stories of the sea from Captain Trig and Captain Ben is sure to do the trick!
About Chef Alisa:
Viaggio Charter is excited to introduce Chef Alisa Jestel, the newest member of the Viaggio team! Chef Tristin was offered an exciting land based opportunity in Seattle that was too good to pass up. With Tristin moving ashore, Captain Trig found himself in need of a new chef so he turned to his long time friend and prior co-worker Alisa.
Alisa has been cooking professionally around the Seattle area for the past fifteen years, the last six of which have been spent aboard a variety of luxury yachts cruising the Pacific Northwest! Alisa thrives on the abundance of local products available in the area and enjoys creating memorable dining experiences at every opportunity! She customizes each and every meal to the individual needs of VIAGGIO’s guests, and loves taking time to share her passion and knowledge for food with anyone that is interested. Alisa has been known for giving impromptu cooking classes on cooking what you catch, fresh pasta making, and seasonal cooking.
Alisa spends her free time during the off season traveling and exploring her love for food in other countries. She finds her self often revisiting Italy for more extensive training on pasta making and other old world culinary arts! Viaggio Charters is excited to welcome Alisa aboard and looks forward to sharing her culinary delights with you!
For more information visit: www.viaggiocharter.com
Seasoned Crew – Custom Designed Itinerary – Relaxation – Majestic Alaska Beauty
