This wonderful flavour-packed soupy stew is made with wild Alaska pollock and salmon, with mussels and prawns in a tasty tomato broth. Serves 4 4 tbsp olive oil 1 onion, chopped 1 large garlic clove, crushed 1 courgette, chopped 1 carrot, chopped 600ml (1pt) tomato passata 1 tbsp fresh oregano, chopped (or 1 tsp dried) 1 tbsp parsley, chopped 300ml (½ pt) vegetable stock 150g (6oz) fillet wild Alaska salmon, skinned 150g (6oz) fillet wild Alaska pollock, thawed if frozen 300g (10oz) mussels, scrubbed 150g (6oz) cooked peeled prawns, thawed if frozen Salt and freshly ground black pepper Fresh oregano or parsley, chopped to garnish
• Heat the olive oil in a large saucepan and gently fry the onion, garlic, courgette and carrot for three or four minutes, without browning • Add the passata, herbs and stock. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the carrots are tender • Add the wild Alaska salmon and pollock to the saucepan in whole fillets – they will break up once they are cooked. Cover and simmer gently for three or four minutes, then add the mussels, discarding any that are damaged or remain open when tapped. Put the lid on the saucepan and cook for two or three minutes, until the mussels have opened (discard any that remain shut). Add the prawns and gently stir them through so that you avoid breaking up the fish too much • Season to taste, then ladle into warm bowls. Serve, garnished with the fresh oregano or parsley Cook’s tip: For a spicy kick, add a large, finely chopped fresh red chilli with the onion and garlic. Recipe from the Alaska Seafood Marketing Institute.