• 1 lb. Alaska cod, halibut, pollock, rockfish or sablefish, thawed if necessary and cut in 1-1/2 inch chunks
• 1-1/2 cups water
• 1/2 cup dry white wine*
• 1/8 tsp. thyme, crushed
• 1/4 lb. mushrooms, sliced
• 2 tbsp. chopped onion
• 1/3 cup butter or margarine
• 3 tbsp. flour
• 1-1/2 cups milk
• 1 cup (about 5 oz.) Alaska Pink shrimp, thawed if necessary
• 1 cup (about 5 oz.) Alaska Dungeness, King or Snow crab meat, thawed if necessary
• 2 tbsp. diced pimiento
• Salt and pepper
• 2 tbsp. chopped parsley

Cover fish with mixture of water, wine and thyme in saucepan. Bring ot boil; simmer, covered, 8 minutes or until fish flakes easily when tested with a fork. Sauté mushrooms and onion in butter; blend in flour and cook until smooth and bubbly. Remove from heat; gradually stir in milk. Cook and stir until mixture comes to boil; boil 1 minute. Stir in fish, cooking liquid, shrimp, crab and pimiento; salt and pepper to taste. Heat, covered, 5 minutes; sprinkle with parsley. Makes 6 servings.

*One-half cup water or stock may be substituted.

Tip
If desired, stew may be diluted with milk or water.

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Recipes courtesy of ASMI (Alaska Seafood Marketing Institute)

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