Try this recipe and these other hearty winter wildfish recipes. 

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 Tbsp Olive oil</li>
                                            <li>2 cups leeks, julienned and rinsed well </li>
                                            <li>1/4 cup garlic, minced</li>
                                            <li>28 oz diced tomatoes</li>
                                            <li>1 quart clam stock, chicken stock, or water</li>
                                            <li> 6 oz Alaskan sea scallops (10/20 size) </li>
                                            <li>6 oz Alaskan rockfish, cut into 1-inch cubes </li>
                                            <li>6 oz Alaskan salmon, cut into 1-inch cubes</li>
                                            <li>3 Alaskan king crab legs</li>
                                            <li>1 tsp kosher salt</li>
                                            <li>1/2 tsp black pepper</li>
                                            <li>10 small sprigs thyme</li>
                                            <li>1 lemon, quartered</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Heat oil in a 12-qt stockpot over medium-high heat.</li>
                                    <li>Add leeks and garlic, and stir until garlic begins to toast.</li>
                                    <li>Add tomatoes and stock, and stir to incorporate leeks and garlic.</li>
                                    <li>Bring to a simmer, then add all seafood and stir gently until cooked through, about 5 minutes.</li>
                                    <li>Season with salt, pepper, and thyme.</li>
                                    <li>Share with friends and serve with lemon.</li>

<h5 class="post-actions__title">Want a copy on the go?</h5>

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