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Photos: Alaska seafood stew and roasted garlic aïoli

In Alaska in the summer, the variety and sheer volume of seafood can be overwhelming. But when such amazing fresh ingredients are on hand, there's no reason to keep them from mingling in one pot.
Kim Sunée photo
Roasted garlic heads turn golden and lovely. For easy clean-up, place them on top of aluminum foil.
Kim Sunée photo
A small spoon and a bit of squeezing makes removing roasted cloves a breeze -- a sweet, rich and garlicky breeze.
Kim Sunée photo
Seafood stews are versatile and can accommodate whatever ingredients are on hand. With the recipe below, try a light-bodied wine like an albariño or rosé.
Kim Sunée photo
Seafood stews are found in many cultures around the world, and Alaskans -- who can become overwhelmed by fresh seafood as summer harvests peak -- should know that they're a great way to take advantage of the ocean's bounty.
Kim Sunée photo
Kim Sunée

Between clamming season, halibut season, and the hullabaloo of dipnetting upon us, it seems we are always open to new ideas on how best to feature the rich bounty of our Alaska waterways. One crowd-pleaser is big-pot cooking, like soups and chowders. Every culture has wonderful variations, including gumbo, bourride, cioppino, zarzuela, and more.

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