Alaskan Stew Recipes

SPICY ALASKA POLLOCK STEW - DONGTAE JJIGAE

Steps:

• Clean the fish. Cut all fins, tail with scissors. And then remove gills (on both sides), take out the innards along with the egg sac (or the sperm sac Iri if male) and set aside. Rinse the fish and cut into 4-5 pieces. Set aside.
• Peel radish and cut into thick slices and then into squares. Cut tofu into similar size squares.
• Rinse and cut green onions, red chili pepper, minari and ssukgat.
• Chop garlic and grate ginger.
• In a pot, add pollock pieces and radishes.
• Then add 4 cups of rice water.
• Add to pot- garlic, ginger, chili powder, cooking sake, doenjang, gochujang, saewoojeot and guk ganjang.
• Bring everything to boil and cook on medium high for 10 minutes. Add tofu.
• Cook for 5 - 7 minutes until fish is fully cooked.
• Garnish with ssukgat and minari. Turn off heat and serve.

ALASKAN WHALE STEW

Steps:

• Mix ingredients (except eggs) in an Olympic size pool filled with non-chlorinated water.
• Heat to boiling.
• Simmer 2 to 3 weeks, or until tender.
• If it appears that the stew may not serve the entire group, add snowshoe rabbit. This requires caution, however, as some people dislike hare in their food.

QUICK AND EASY HALIBUT STEW

Steps:

• Heat olive oil in a large pot over medium heat until hot. Cook chorizo, onion, and fennel until onion is soft and translucent and chorizo is browned, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Pour in wine and bring to a boil while scraping the browned bits of food of the bottom of the pan with a wooden spoon, about 2 minutes. Stir in tomatoes with their juice and clam juice. Bring to a simmer and cook until flavors meld, about 10 minutes.
• Season halibut with salt and pepper and place in tomato mixture, coving it with sauce. Bring to a simmer. Cover, reduce heat to medium-low, and simmer until fish flakes easily with a fork and is cooked through, about 5 minutes. Season with salt and pepper and sprinkle with parsley.

ALASKAN CAMPFIRE STEW

Steps:

• Place bacon in a Dutch oven or large pot; cook and stir over medium-high heat until evenly browned, about 10 minutes. Stir onions and garlic into bacon and cook until onions are translucent, 5 to 10 minutes. Add beef; cook and stir until beef is thoroughly browned, 5 to 10 minutes.
• Pour enough beer over beef mixture to almost fill the Dutch oven; add Worcestershire sauce, bay leaves, salt, and pepper. Cover Dutch oven and bring to a boil; reduce heat and simmer, adding more beer as needed, until beef is almost tender, about 2 hours. Add potatoes, carrots, green bell pepper, and enough beer to cover; simmer until potatoes are tender, 15 to 20 minutes.

ALASKAN STEW

Steps:

• Brown hamburger, add chopped onion and bell pepper.Season with chili powder,salt and black pepper.Add chopped carrots and potatoes and V - 8 vegetable juice. Add ketchup, brown sugar and Worcestershire sauce to taste.Add water as needed.Cook until vegetables are tender and meat is done.