Wild Alaska Seafood Aljotta with Gremolata

  • 1 small onion, finely chopped
  • Garlic clove, crushed
  • 1 tbsp olive oil
  • Pinch of saffron soaked in 1 tbsp
  • Boiling water
  • 1 tbsp sun-dried tomato purée
  • ½ tsp smoked paprika
  • 1 tbsp chopped parsley
  • 300ml dry white wine
  • 300ml fish stock
  • 1 x 400g tinned tomatoes
  • 150g wild Alaska salmon
  • 150g wild Alaska Pacific cod
  • Salt and black pepper
  • Crunchy bread, to serve
  • For the gremolata
  • Finely grated zest of 1 lemon
  • 1 garlic clove, crushed
  • 4 tbsp finely chopped parsley
  • 1 tbsp olive oil

1. Gently fry the onion and garlic in olive oil. Add saffron, sun-dried tomato purée, smoked paprika, parsley and stir.

2. Add the white wine and fish stock and simmer for 2 minutes before stirring in the chopped tomatoes.

3. Bring to the boil and reduce the heat to simmering point for 10 minutes.

4. Add in the seafood and cook for a further 10-15 minutes, stirring occasionally, until the fish is cooked through.

5. Meanwhile, combine all ingredients for the gremolata and season with a pinch of salt and black pepper.

6. Season the soup to taste and serve with warm, crunchy bread and homemade gremolata.

Cook’s tip: Why not add some flakes of Alaska king crab to your aljotta - delicious!

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