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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.