1 Tbsp. butter 1 tsp. caraway seed 1 tsp. dill seed 1/2 tsp. celery seed 1/2 tsp. mustard seeds 1 (14.5 oz.) can beef broth 12 oz. German or Belgian beer 1/4 tsp. white pepper 4 Alaska Seafood portions (4-oz. ea.), fresh, thawed or frozen
For Stew: 2 tsp. dried minced onion or 1 green onion, sliced 4 c. (about 12-oz.) shredded cabbage 1 c. shredded carrots (about 1 large) 1 can (14.5 oz.) cannelini beans, drained and rinsed salt and pepper, to taste 2 Tbsp. fresh chopped dill or parsley
What to do:
1. In a large (10 to 12-in.) nonstick pan or stockpot, melt butter over medium heat. Stir in all seeds; cook and stir 1 min. 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. 2. Once simmering, cover pan and cook 4 to 5 min. for frozen seafood or 2 min. for fresh/thawed fish. Turn off heat and let seafood rest 5 min. or until seafood is opaque throughout. Remove seafood, cover and keep warm. 3. Remove and reserve (for later use) all but 1 cup of poaching liquid. To remaining liquid in pan, add minced onion, cabbage and carrots. Cook and stir over medium-high heat, for 3 to 4 min., until cabbage is wilted. Stir in beans. Season to taste with salt and pepper. Toss in dill or parsley. 4. To serve, portion 1 cup cabbage stew into shallow bowl and top with a seafood portion.
Best with Alaska whitefish varieties: Alaska Pollock, Cod, Sole or Halibut. Nutrition facts are based on Alaskan Halibut
