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A warm dish to serve any size group. Experiment with different seasonings and ingredients to create a different experience each time you make this meal.

Ingredients

  • 2 cloves of garlic
  • 2 tablespoons fresh ginger
  • 1 small onion
  • ¼ cup vegetable oil
  • 1 cup of seafood stock or water
  • 1 Tablespoon of curry powder*
  • 2 small red chilies
  • 1 large carrots
  • 1 bell peppers
  • 1 can of diced tomatoes
  • 1-pound Wild Alaskan Pacific Cod or other Wild Alaskan Seafood
  • 1 lime juiced
  • 1 can of coconut milk
  • Salt
  • Pepper
  • Fresh basil
  1. Dice the garlic, fresh ginger, and garlic then place into a Dutch oven to sauté in the vegetable oil until tender.
  2. Add the seafood stock, can of tomatoes, and curry seasoning to the Dutch oven and simmer
  3. Add the chopped carrots and bell peppers and stir. Place large chunks of the Wild Alaskan Pacific Cod into the Dutch oven and 2 whole chili peppers. (the peppers can be left out or more added depending on your spice level)
  4. Once the fish is almost cooked add the can of coconut milk and lime juice. Season with salt and pepper to taste. Add more curry seasoning if needed
  5. Serve over rice with fresh basil leaves and a squeeze of fresh lime.

*You can make your own curry seasoning based off the recipe below. Experiment with different flavors and quantities to get a seasoning mix you enjoy

    • 2 Tbsp ground coriander
    • 2 Tbsp ground cumin
    • 1 1/2 Tbsp ground turmeric
    • 2 tsp ground ginger
    • 1 tsp dry mustard
    • 1/2 tsp ground black pepper
    • 1 tsp ground cinnamon
    • 1/2 tsp ground cardamom
    • 1/2 tsp cayenne pepper or ground chilies

We came up with this frittata recipe during a sailing trip from Sitka to Juneau for the kickoff of the spring Folk Fest. This recipe was originally created with Dungeness crab but any crab or even smoked salmon can be used. After an intense weather filled evening the night before we decided to pull into Taku harbor just before Juneau to get out of the waves and drop some crab rings. Everything in the fridge had been thrown around and the cracked eggs had to be used before they went bad. As we prepared the frittata the crew pulling the crab rings would pull up and hand us fresh crab through the galley window. This recipe can be adapted to whatever size cast iron you have and is good with a wide range of different ingredients

You will need a well seasoned cast iron pan (12″) and preheat your oven to the high broil setting.

  • 8-10 eggs
  • 1 medium onion
  • 1 cup asparagus
  • 2 medium tomatoes
  • 3/4 cup mushrooms
  • 3 cloves garlic
  • 1 1/2 cup of cooked and picked crab meat
  • 1/4 cup parsley
  • 1/2 cup feta
  • 4 tablespoons Old Bay seasoning
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup crème fraiche or sour cream
  • 1/4 cup micro greens
  • 1/2 lemon for juice
  1. Get a cast iron ripping hot and set your oven to the broil setting. Make sure the top rack is as close to the top of the oven it can get while still being able to fit the cast iron.
  2. In a bowl whisk the eggs, half of the Old Bay, precooked crab, feta, and parsley together. Set aside.
  3. Cut the asparagus, tomato, onion, mushroom to bite size pieces and mince the garlic. Add all of that to a bowl and coat in olive oil with the rest of the Old Bay.
  4. In the hot cast iron pour the contents of the vegetable bowl into the pan. Once you get a little bit of color on the asparagus and the onion is starting to get opaque pull from the heat and pour on to a baking sheet that is covered in paper towels. Allow the excess liquid to get absorbed by the paper towel and quickly pat the veggies down. You do not want excess liquid from the mixture going into the frittata or it will not properly hold its structure.
  5. While the veggies are resting, use a dry paper towel and clean your cast iron pan and put it back on to high heat.
  6. Once the veggies have drained off some liquid and cooled a little bit add to the egg mixture.
  7. Add the butter to the hot cast iron pan and once the butter starts to foam add the combined egg/veggie mixture to the pan.
  8. DO NOT STIR. You want the veggies suspended in the eggs.
  9. Cook on the stove-top for about 5-7 minutes. Once you see the sides of the mixture start to pull away from the pan put the pan uncovered into the broiler for about 7-10 minutes
  10. To check if it is done remove the pan and give it a little jiggle or poke the middle with a toothpick. If liquid comes out or does not look like the consistency of set Jell-O return to the oven. The high heat of the broiler will cook the eggs off well before you burn the top.
  11. Once it is set remove from the oven.
  12. With a baking sheet or plate that is slightly larger than the cast iron cover the cast iron and carefully flip the cast iron over. The frittata will easily slide out of the cast iron and come out onto the plate. This can be done by yourself but is much easier with an extra set of hand
  13. Squirt a little bit of fresh lemon juice over the frittata and cut into pie size pieces. Add a dollop of crème fraiche or sour cream to each piece with a light dusting of Old Bay and twirl of micro greens.
  14. Can be served hot or cold.