3 Winter Recipes from Christine Keff

You might find some of Christine Keff’s delicious seafood recipes sprinkled across the web, but we rounded up 3 of our favorites to share with you in one place. Try these recipes at home and enjoy the tasty outcome!   

Wild Alaska Whitefish Chowder      

Ingredients (serves 4-6):

2 oz. butter
2 Tbsp. vegetable oil
1/2 onion, chopped
1 stalk celery, chopped
1 small leek, chopped
2 cloves garlic, chopped
1 bay leaf
4 sprigs thyme
1 1/2 cups diced tomatoes (canned is fine)
2 Tbsp. flour
1 cup dry white wine
2 cups fish stock or clam juice
8 oz. Yukon Gold potatoes, peeled and diced
2 cups Alaska whitefish, cut in 1″ cubes, chopped (Alaska pollock, sole, cod, or rockfish)
4 cups cream
2 Tbsp. chopped parsley
Salt and pepper to taste

Preparation:

1. 1. Melt the butter in the oil and sweat the chopped vegetables, bay leaf and thyme slowly until the onions are translucent.
2. 2. Add the tomatoes and cook for 15 minutes.
3. 3. Add the flour and cook on low for about 10 minutes, or until the floury taste is gone.
4. 4. Add the wine and simmer until the alcohol is cooked out.
5. 5. Add the stock or clam juice and the potatoes and season to taste.
6. 6. Simmer until the potatoes are almost soft. Add the whitefish and cream, then simmer for 10 minutes more.
7. 7. Add the parsley, correct the seasoning and serve.

 

Winter Squash Gnocchi

 

Ingredients (serves 1-2):

1 squash
1 baking potato
red curry
olive oil
salt & pepper to taste
1 egg
3/4 cup flour
butter
fresh sage
grated parmesan cheese

Preparation: 

This is a delicious dish for Fall and Winter. Pardon the dated video because we have since moved locations, but the recipe is still one of our favorites. Follow Chef Keff step by step while you try it at home!

 

Salmon Chowder  

Ingredients (serves 6-8):

6 tablespoons butter
1 onion, diced
2 celery ribs, diced
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon smoked paprika
1/2-1 teaspoon white pepper
1/2 teaspoon cayenne pepper
3 tablespoons fennel leaves or 3 teaspoons fresh dill, chopped
6 cups chicken stock or 6 cups chicken broth
2 cups yukon gold potatoes, diced
1 -3 tablespoon hot sauce
1 1/2 cups heavy cream
1 lb salmon, skin removed and cut into bite-sized chunks

Preparation:

1. 1. In a large saucepan, melt butter over medium high heat
2. 2. Add onion, celery, and garlic and cook until onion is translucent, about 5 minutes.
3. 3. Stir in the flour and cook 5 minutes, stirring constantly
4. 4. Stir in the garlic powder and next 5 ingredients.
5. 5. After a minute or so, stir in the chicken stock and next 3 ingredients; bring to a simmer and cook until potatoes are cooked through, about 20 minutes.
6. 6. Add the salmon and cook just until done, about 1 minute.