For years, Martha has enjoyed and served True North Seafood to her family and friends. After visiting their salmon farms near her home in Maine, she saw first-hand their innovative methods of sustainable farming and fishing. Their passion for the environment and community is why they are one of North America’s largest and most trusted producers of farmed and wild-caught seafood from the Gulf of Alaska to the Atlantic.
Wild-caught Alaska pollock, Patagonian bay scallops, and sustainably-farmed Atlantic salmon create the perfect seafood combination for a variety of recipes when paired with our signature herb spice blend.
- 2 tablespoons olive oil
- ½ large onion, chopped
- 1 small fennel bulb, thinly sliced
- 2 cloves garlic, minced
- 1 (14-ounce) can diced tomatoes with juice
- ½ cup dry white wine
- ½ cup bottled clam juice
- Coarse salt and freshly ground pepper
- Grilled bread, for serving
- Heat olive oil in a high-sided skillet over medium-heat. Add onion and fennel. Cook until onion is translucent and fennel has softened. Add garlic and spice packet and sauté 2 minutes more.
- Add tomatoes and their liquid, wine, clam juice, and 1 cup water and season with salt; simmer for 10 minutes.
- Pat seafood dry and season with salt and pepper. Add to pot and cover, simmer until seafood is opaque and cooked through, about 4 minutes.
- Taste and adjust for seasoning. Serve with grilled bread.
Cook seafood until fish and scallops are opaque throughout and flake apart easily.