| Yield 1X: | 128.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Garlic, onion | ||
| Portions: | 21.3 | ||||
| Shelf life: | |||||
| Date: | |||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Extra virgin olive oil | 2.00 | 4.00 | 6.00 | |||
| Garlic, crushed | 1.00 | 2.00 | 3.00 | |||
| Red hot chili, chopped, seeds included | 0.50 | 1.00 | 1.50 | |||
| Yellow onion, sliced | 8.00 | 1 | 1 | 8.00 | ||
| Celery, sliced | 3.00 | 6.00 | 9.00 | |||
| Carrot, sliced | 3.00 | 6.00 | 9.00 | |||
| White wine | 8.00 | 1 | 1 | 8.00 | ||
| Celery root, sliced | 3.00 | 6.00 | 9.00 | |||
| Russet potato, peeled and sliced | 8.00 | 1 | 1 | 8.00 | ||
| San Marzano tomatoes, crushed in puree | 12.00 | 1 | 8.00 | 2 | 4.00 | |
| Chicken broth | 5 | 10 | 15 | |||
| White fish scraps, sole, rockfish, cod, bass | 1 | 8.00 | 3 | 4 | 8.00 | |
| Saffron, crushed 1/2 t. | 0.05 | 0.10 | 0.15 | |||
| Bay leaf – 2 EACH | 0.05 | 0.10 | 0.15 | |||
| Fennel seed – 1/2 t. | 0.20 | 0.40 | 0.60 |
Heat oil in a suitable pot, then add the garlic and chili. Sautee briefly, then add onion, celery and carrot. Sweat until softened. Add wine and bring to a boil. Reduce to a simmer and cook until the alcohol is evaporated. Add the celery root, potato, tomato, broth and fish, and bring to a boil. Reduce to a slow simmer and cook for one hour and fifteen minutes, or until the potato breaks down.
When the vegetables are completely softened, process through the fine die of a food mill, pressing as much of the solids through as possible. Season to taste with salt and pepper, chill, and store tightly covered under refrigeration.