YIELD: 24 servings 1/2 cup extra virgin olive oil 2 lbs. onions, diced 1 lb. celery, thinly sliced 1 lb. fennel, thinly sliced 1 lb. frozen chopped spinach, thawed, drained 1/2 cup fresh basil leaves, chopped 2 Tbsps. garlic, finely minced 1 Tbsp. dried oregano leaves 1 tsp. crushed red pepper flakes, or to taste 1/2 tsp. saffron, or to taste 2 cups dry white wine 12 cups clam juice 6 cups marinara sauce as needed kosher salt 3 lbs. surimi seafood (imitation crab), flaked or chunked In a ...

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