Wild Alaska Pollock Korean Fish Stew

Wild Alaska Pollock Korean Fish Stew

11 minutes 60 servings


  • 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


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