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Wild Alaska Seafood Aljotta with Gremolata

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  • Serves: 4
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Wild Alaska Seafood Aljotta with Gremolata


  • 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 paste
  • 1/2 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

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  • Gently fry the onion and garlic in olive oil. Add saffron, sun- dried tomato paste, smoked paprika, parsley and stir
  • Add the white wine and fish stock and simmer for 2 minutes before stirring in the chopped tomatoes
  • Bring to the boil and reduce the heat to simmering point for 10 minutes
  • Add in the seafood and cook for a further 10-15 minutes, stirring occasionally, until the fish is cooked through
  • Meanwhile, combine all ingredients for the gremolata and season with a pinch of salt and black pepper
  • Season the soup to taste and serve with warm, crunchy bread and homemade gremolata