|
| |
|
Chef Don’s
Kitchen Recipe File |
|
|
RECIPE NAME: |
Seafood Stew Base |
Original Date: |
|
DIRECTORY: |
Seafood |
3/8/96 |
| |
|
Revision Date: |
| |
|
|
| Sensitivity: |
|
|
Ingredients |
7 ½ cups |
60 cups |
Specs |
| olive oil |
¼ cup |
2 cups |
|
| onion, diced ¼" |
1 ½ cup |
12 cups |
|
| garlic, minced |
3 TBSP |
1 ½ cup |
|
| red bell pepper,
diced ¼" |
¾ cup |
6 cups |
|
| cumin, ground |
1 TBSP |
½ cup |
|
| bay leaf, whole |
2 each |
16 each |
|
| white wine |
1 cup |
8 cups |
|
| salt mix 3:1 |
1 TBSP |
½ cup |
|
| tomato, whole in
juice pureed |
2 cups |
16 cups |
Alta Cucina |
| red chili flakes |
½ tsp |
4 tsp |
|
|
Paprika Almonds, finely ground |
½ cup |
4 cups |
|
|
Fish Broth |
4 cups |
32 cups (2 gal) |
|
| orange juice, fresh |
½ cup |
4 cups |
|
| |
|
|
|
In large saucepan, sauté onion, garlic and bell pepper in olive oil until
translucent.
Add remaining ingredients and bring to a boil.
Turn down heat and simmer 15 minutes.
Remove from heat.
Cool in shallow pan.
Place in a clean container. Label, date, initial and refrigerate.
|
