It's that time again. We're looking for your "Super Bowl Kick Off" and "Valentine Day" recipes. Do you have a favorite to share with our readers?
Remember, Ask Auntie Emo is where we help you find that lost or forgotten recipe and share family favorites.
L.D., of Juneau, e-mails: "Growing up in Alaska, my mom made this recipe whenever she needed a quick meal or wanted to use up the fish left in the freezer. It's still one of our favorites, even after more than 30 years."
Thank you, L.D., for sharing a family remembrance and recipe with our readers. Please keep those recipes coming.
2 large red potatoes, cubed
1 ½ onion, chopped
4 tablespoon tomato paste
4 bay leaves
4 cloves garlic, chopped
¼ cup parsley
1 sprig dill
½ tablespoon thyme
3 cups chicken stock
1 cup white wine
2 pounds seafood: ¾ lbs scallops, ¾ lbs shrimp and ½ lb halibut
Basil olive oil
Add 2 tablespoon basil olive oil (if not available, add 1 tablespoon basil to olive oil) to stock pot. Add onion and potatoes, sauté together until onions are transparent. Add tomato paste, bay leaves, herbs, garlic, chicken stock and white wine. Simmer 30/40 minutes or till potatoes are tender.
Devain shrimp, if scallops are large, cut in half and cube halibut.
Add scallops and halibut to soup and cook 5 minutes, then add shrimp and cook another 5 minutes or till shrimp turns pink.
Serve with a green salad and crusty bread.
Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a weekly feature in Neighbors that includes sought-out and shared recipes from Southeast Alaska. Recipes are not tested by the Juneau Empire. To submit, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to firstname.lastname@example.org. If you are responding to a requested recipe, include the publication date and author of the original recipe request. Submissions must include name, telephone number and city of residence. Only initials and city of residency will be published.