Alaska Crab Portofino Soup

Food Service Search Staff

INGREDIENTS:½ cup extra virgin olive oil
2 lbs. onions, diced
1 lb. celery, sliced thin
1 lb. fennel, sliced thin
1 lb. frozen chopped spinach, thawed and drained
½ cup basil leaves, chopped
2 Tbsp. garlic, finely minced
1 Tbsp. dried oregano leaves
1 tsp. (or to taste) crushed red pepper flakes
½ tsp. (or to taste) saffron
2 cups dry white wine
12 cups clam juice
6 cups marinara sauce
as needed, kosher salt
3 lbs. Alaska Surimi Seafood, flaked or chunked DIRECTIONS:In large pot, heat oil. Add onions, celery and fennel; saute until tender, about 20 minutes. Mix in next 6 ingredients; saute 2 minutes. Add wine. Bring to simmer; simmer 1 minute. Mix in clam juice and marinara sauce. Bring to simmer; simmer 5 minutes, stirring occasionally. Adjust seasoning. Keep hot. Per serving: portion 2 oz. surimi into 8-oz. container and fill with hot soup. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: ALASKA SEAFOOD MARKETING INSTITUTE