Wild Alaska Pollock Korean Fish Stew

Name: Wild Alaska Pollock Korean Fish Stew | Food Service Recipes | Trident Seafoods
Yield: 60 servings
Ingredients: 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 Tablespoons Dried Oregano Leaves; Salt & Ground Black Pepper (to taste); 2 Quarts White Wine; 15 Ounces 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

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 Tablespoons Dried Oregano Leaves
Salt & Ground Black Pepper (to taste)
2 Quarts White Wine
15 Ounces 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

Directions

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.