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Wild Alaska Pollock Korean Fish Stew

Prep Time 11 minutes
Yield 60 servings
Wild Alaska Pollock Korean Fish Stew


  • 1 Block Wild & Simple Pan Redi™ Wild Alaska Pollock 16.5lb 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