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 large pot, heat oil. Add onions, celery and fennel; sautè until vegetable are tender, about 20 minutes. Mix in spinach, basil, garlic, oregano, red pepper flakes and saffron; sautè 2 minutes.
- Add wine, bring to a simmer, and cook for 1 minute. Mix in clam juice and marinara sauce, bring to a simmer and cook 5 minutes, stirring occasionally. Adjust seasoning. Keep hot.
- For each serving, portion 2 oz. surimi into 8-oz. container; fill with hot soup.
Recipe and photo from the Alaska Seafood Marketing Institute.