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Alaskan Seafood Soup

Prep Time: 10     Cook Time: 30
Servings: 4
Heat olive oil in heavy stockpot. Sauté onion, celery and fennel over medium heat until softened, about 5 minutes. Add garlic, basil, tarragon, red pepper flakes, pepper and bacon; sauté for 3 to 5 minutes. Add clam juice, tomatoes and wine; simmer 10 minutes. Rinse any ice glaze from frozen Alaska Seafood under cold water. Turn off heat and add seafood to liquid, skin side down. Return heat to a simmer. Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until opaque throughout. To serve, ladle into warm soup bowls.1-1/2 Tablespoons olive oil 
3/4 cup chopped onion 
1 cup each sliced celery and fennel 
2 cloves garlic, minced 
1 teaspoon dried basil 
1/2 teaspoon dried tarragon 
1/4 - 1/2 teaspoon red pepper flakes 
1/4 teaspoon black pepper 
1 slice bacon, sliced finely, if desired 
2 bottles (8 oz. each) clam juice 
1 can (28 oz.) diced tomatoes in juice 
1/4 cup red wine 
2 pounds of your favorite Alaska Seafood to include Alaska Crab (King, Snow or Dungeness) and finfish such as Alaska Pollock, Salmon, Cod, Halibut or Sole