Wild Alaska Seafood Aljotta with Gremolata

  • Preparation Time20 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
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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