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Alaska Pollock Korean Fish Stew


Pan Redi™ Alaskan Pollock (3/16.5 LB) 424912.


1  Block Pan Redi™ Alaskan Pollock (3/16.5 LB) 424912
24  Ounces Olive Oil
4  Ounces Garlic (Chopped)
4  LBs Onion (Chopped)
1  LB Green Onions (Sliced)
15   Fresh Bay Leaves
5  Tablespoon Dried Oregano Leaves
   Salt & Ground Black Pepper (to taste)
2  Quarts White Wine
15  Ounce Gochujang
4 (#10)  Cans Diced Tomatoes
5 (46 oz each)  Cans Clam or Fish stock
7  LBs Extra Firm Tofu
  To Taste Korean Pepper
  Garnish Cilantro (Chopped)
  Garnish Green Onions (Sliced)
   Steamed Rice


Cut tofu into 1-inch cubes.

Cook Pan-Redi Alaska Pollock per instructions; keep warm.

Combine oil, garlic, onions, green onions, bay leaf and oregano; sauté until softened. Stir in wine and cook off.

Add gochujang, tomatoes and stock and bring to a boil.

Just before serving, stir in tofu and Pollock.

Season with Korean pepper and garnish with cilantro and scallions. Serve with bowls of rice.

Serves 60