Alaska “Crab” Portofino Soup
Recipe courtesy of Alaska Seafood Marketing Institute
Ingredients:
1⁄2 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
1⁄2 cup basil leaves, chopped
2 tbsp. 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
Kosher salt, as needed
3 lbs. Alaska Surimi Seafood, flaked or chunked
Cooking Directions:
- In large pot, heat oil. Add onions, celery and fennel; sauté until vegetables are tender, about 20 minutes. Mix in spinach, basil, garlic, oregano, red pepper and saffron; sauté 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.
- For each serving, portion 2 ozs. surimi into 8-oz. container; fill with hot soup.
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