Recipe by Alaskan Brewing Company

2.5 pounds of spot prawns, peeled (save shells for fish stock)

2.5 pounds of king salmon

4 organic limes, zested and juiced

One can coconut milk

One can coconut cream

One cup fresh ginger (save peel for fish stock)

5-7 anchovies for salting chowder to taste

Two small zucchinis, chopped in 1-inch pieces

Two small yellow squash, chopped in 1-inch pieces

One bulb fennel, chopped

One golden beet, chopped

1 cup mushrooms, sliced

1 cup small cherry tomatoes

One leek, thin cross-cut halves

1/4 cup corn kernels, fresh or frozen

One bunch cilantro

1 tsp ground fennel seed

1 tsp black pepper

1 tbsp ground coriander

4 bottles of Alaskan Brewing Co. White 

4 whole cloves

1/8 cup salmon roe caviar

Make fish stock by boiling spot prawn shells in the white ale with the pepper, ground coriander, ground fennel, ginger shavings, chopped fresh fennel tops, chopped leek tops and cloves for an hour. Let it cool overnight. 

Cut the shrimp into ½- to 1-inch pieces and soak the raw shrimp overnight in the lime juice like you would ceviche.

Poach the king salmon in the stock and then strain the stock with a very fine strainer. Remove the salmon and pick out the bones.

Roast a chopped golden beet on the stove top until done.

Add the chopped zucchini and yellow squash, chopped leek, corn, fennel seeds, minced ginger, cilantro and chopped fresh fennel to the stock and boil until the vegetables are tender. Add the coconut milk and cream. Then salt to taste with the anchovies.

After it comes to a boil, add back the salmon, shrimp with lime juice, lime zest, sliced mushrooms, cherry tomatoes, red pepper and roasted golden beet.

Carefully heat until simmering. Serve hot within ten minutes of garnish additions including fresh cilantro leaf, fresh mushroom slice and tiny amount of salmon caviar pearls on top of the leaf.


Alaskan Brewing Company

5429 Shaune Drive
Juneau, AK 99801


Monday-Friday: 8am – 5pm
Saturday-Sunday: Closed