Author: David

	Yield 1X:	640.00	oz	Allergens:
	Portion:	16	oz	Garlic, chili, onion, shellfish
	Portions:	40.0
	Shelf life:	5 days
	Date:	8.1.19

Cioppino Base 2.1
Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
EVOO		12.00	1	8.00	2	4.00
Chili flakes		0.50		1.00		1.50
Garlic, minced	1		2		3
Shallots, chopped	1		2		3
Onion, diced	5		10		15
Carrot, diced	2	8.00	5		7	8.00
Celery, diced	2	8.00	5		7	8.00
San Marzano tomatoes, crushed (can)		3.00		6.00		9.00
Roasted peppers, drained & diced (can)		1.00		2.00		3.00
Thyme (bunch)		1.00		2.00		3.00
Bay leaves (each – tied with thyme)		6.00		12.00	1	2.00
Chicken broth	16		32		48
Lobster base (dissolve in broth)	1		2		3
Parsley, chopped )bu.)		3.00		6.00		9.00
Basil, chiffonade (bu.)		3.00		6.00		9.00

 

Carefully measure and prepare all ingredients. Heat the olive oil in a stock pot over high heat, then add the chili flakes. Stir to disperse, then add the garlic. Cook, stirring, until the garlic begins to brown. Add the shallots, and cook until soft, then add the onions, carrot, and celery, and season with salt and pepper. Stir to mix.

Cook the vegetables over high heat until soft, about 30 minutes. Add the tomato, roasted peppers, chicken broth and lobster base. Bring to a boil, then reduce to a fast simmer. Cook for one hour. Add the thyme and bay leaves, and return to a boil. Reduce to a simmer, and cook for 30 minutes.

 

 

 

Remove from the heat, correct seasoning, and add the parsley and basil. Stir well to combine. Cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Yield 1X:	1130.00	oz	Allergens:
Portion:	8	oz	Onion, garlic, dairy, shellfish
Portions:	141.3
Shelf life:	6 days
Date:	8.2.19

Prep Recipe Ingredient	1	X
	lb	oz/each
Butter, whole		8.00
Garlic, minced		8.00
Onions, diced	5
Carrots, diced	5
Celery, diced	5
White wine (six cups)		6.00
Sherry wine (six cups)		6.00
San Marzano tomatoes, crushed (can)		2.00
Clam base (dissolve in hot water)	2
Water, hot (2 gals.)	16
Thyme (bunch)		1.00
Bay leaves – tied with thyme (each)		6.00
White pepper (1 Tbl.)		1.00
Dried oregano (2 Tbls.)		2.00
Dried marjoram (2 Tbls.)		2.00
Roux	4
Potatoes, 3/4″ dice	15
Clams, chopped with liquid	15

Carefully measure and prepare all ingredients. Melt the butter in a stock pot, then add the garlic and cook for aroma. Add the vegetables and a good sprinkle of salt. Cook over high heat, stirring, until the vegetables soften. Add the wine, and cook until alcohol smell is gone, about 15 minutes. Add the Tomatoes, and bring to a boil.

Reduce to a simmer and cook for 30 minutes minutes. Then add the water and clam base, thyme and bay leaves, pepper, marjoram, and oregano. Whisk the room temperature roux in, and return to a boil. Add the potatoes, and return to a boil. Reduce to a simmer, and cook until the potatoes are soft. Add the clams, and bring to a boil, then remove from the heat and cool in an ice bath with an ice wand in each bucket.

 

Cover. Label, date, and initial. Store refrigerated.