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Wild Alaska Pollock Korean Fish Stew

YIELDServes 60 servings


1 Block Wild & Simple Pan Redi™ Wild Alaska Pollock 16.5 lb Deep Skinned, Boneless 424912
24 Ounces Olive Oil
4 Ounces Garlic, chopped
4 lb Onion (chopped)
1 lb Green Onion, sliced
15  Fresh Bay Leaves
5 Tablespoon Dried Oregano Leaves
  Salt & Ground Black Pepper (to taste)
2 Quarts White Wine
15 Ounce Gochujang or Red Chili Paste
4 (#10) Cans Diced Tomatoes
5 (46 oz each) Cans Clam or Fish Stock
7 lb Extra Firm Tofu
 To taste Korean Pepper
 Garnish Cilantro, chopped
 Garnish Green Onion, 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