Alaskan Blue Stew
Dive into the comforting flavors of Alaskan Blue Stew, a vibrant and hearty dish that highlights the natural bounty of the sea and land. Featuring tender chunks of fresh Alaskan cod and the striking hue of creamy blue potatoes, this seafood stew is a visual feast as much as it is a culinary delight. Simmered with aromatic vegetables, warm spices like thyme and dill, and finished with a splash of velvety heavy cream, the result is a luxurious bowl full of rich, savory flavors. Perfect for chilly evenings or anytime you crave a touch of coastal elegance, this one-pot wonder comes together in under an hour and is beautifully garnished with bright parsley and a zesty lemon wedge. Whether you’re a seafood lover or simply looking for a unique twist on traditional stews, Alaskan Blue Stew is a must-try recipe that’s as satisfying as it is stunning.
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Recipe Information
Ingredients
- 1 pound fresh Alaskan cod fillets
- 4 medium blue potatoes
- 1 large yellow onion
- 2 celery stalks
- 2 medium carrots
- 3 garlic cloves
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups fish stock or seafood broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried dill
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley
- 1 lemon wedge
Instructions
Peel and dice the blue potatoes into 1-inch cubes. Set them aside in a bowl of cold water to prevent browning.
Finely chop the onion, celery, and carrots. Mince the garlic.
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots, and sauté for 5-6 minutes until softened.
Stir in the garlic and cook for an additional 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables and stir well for 1-2 minutes, allowing the raw flour taste to cook out.
Gradually pour in the fish stock or seafood broth, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer.
Add the blue potatoes, thyme, dill, bay leaf, salt, and pepper. Cover and let simmer for 15 minutes, stirring occasionally, until the potatoes are tender.
Cut the Alaskan cod into bite-sized chunks. Gently add the fish to the simmering stew, making sure not to break up the pieces. Cook for 7-8 minutes, or until the fish is opaque and cooked through.
Reduce the heat to low, then stir in the heavy cream. Let the stew warm through for 2-3 minutes without boiling.
Remove the bay leaf, taste the stew, and adjust the seasoning if needed.
Ladle the stew into bowls, garnish with fresh parsley, and serve with a lemon wedge on the side for a bright, zesty finish.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 988 mg | 43% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.4 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1260 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
