Wild Alaska Pollock Korean Fish Stew

Name: Wild Alaska Pollock Korean Fish Stew | Food Service Recipes | Trident Seafoods
Yield: 40 servings
Ingredients: 10 lb Redi Cuts™; Wild Alaska Pollock Diamond Cut, 0.36 oz, Skinless, Boneless; 16 Ounces Olive Oil; 2.5; Ounces Garlic, chopped; 2.5; lb Onion (chopped); 10 oz; Green Onion, sliced; 10 Fresh Bay Leaves; 3 1/3; Tbsp Dried Oregano Leaves; Salt & Ground Black Pepper (to taste); 40 oz White Wine; 10 oz Gochujang or Red Chili Paste; 3; (#10) Cans Diced Tomatoes; 3; (46 oz each) Cans Clam or Fish Stock; 4.5; lb Extra Firm Tofu; To taste Korean Pepper; Garnish Cilantro, chopped; Garnish Green Onion, sliced; Steamed Rice

40 servings

Ingredients

10 lb Redi Cuts™ Wild Alaska Pollock Diamond Cut, 0.36 oz, Skinless, Boneless
16 Ounces Olive Oil
2.5 Ounces Garlic, chopped
2.5 lb Onion (chopped)
10 oz Green Onion, sliced
10 Fresh Bay Leaves
3 1/3 Tbsp Dried Oregano Leaves
Salt & Ground Black Pepper (to taste)
40 oz White Wine
10 oz Gochujang or Red Chili Paste
3 (#10) Cans Diced Tomatoes
3 (46 oz each) Cans Clam or Fish Stock
4.5 lb Extra Firm Tofu
To taste Korean Pepper
Garnish Cilantro, chopped
Garnish Green Onion, sliced
Steamed Rice

Directions

Cut tofu into 1-inch cubes.
Cook Redi Cuts™ 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.