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Alaska 'Crab' Portofino Soup

Alaska 'Crab' Portofino Soup

A robust Mediterranean-style seafood soup simmered with tomatoes, vegetables, fresh basil and chunks of sweet, tender Wild Alaska Surimi Seafood.


  • 1/2 cup extra virgin olive oil
  • 2 lb. 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 lb. Alaska Surimi Seafood, flaked or chunked


  1. In a large pot, heat oil. Add onions, celery and fennel; sauté until vegetables are tender, about 20 minutes. Mix in spinach, basil, garlic, oregeno, 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.
  2. For each serving, portion 2 oz. surimi into 8-oz. container, fill with hot soup.