SEAFOOD STEW

Ingredients

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 1-1/2 oz 3 tbsp
PEPPERS,GREEN,FRESH,CHOPPED 6-1/8 lbs 1 gal 2/3 qts 7-1/2 lbs
PEPPERS,RED,FRESH,CHOPPED 6-1/8 lbs 1 gal 2/3 qts
ONIONS,FRESH,CHOPPED 3-3/4 lbs 2 qts 1-1/2 cup
CHILI POWDER,DARK,GROUND 3-1/8 oz 3/4 cup
SEASONING, OLD BAY 3-1/4 oz
GARLIC POWDER 1-1/4 oz 1/4 cup 1/3 tbsp
JUICE,ORANGE 8-3/4 lbs 1 gal
STOCK,CHICKEN 16-7/8 lbs 2 gal
TOMATOES,CANNED,DICED,INCL LIQUIDS 20-3/4 lbs 2 gal 1 qts
RICE,LONG GRAIN & WILD 4-1/4 lbs 3 qts
FISH,COD FILLETS,FROZEN,SKINLESS 16 lbs
SHRIMP,FROZEN,RAW,PEELED,DEVEINED 10 lbs

Method

1 Stir-cook peppers and onions in a lightly sprayed steam jacketed kettle or stockpot 8 to 10 minutes or until tender, stirring
constantly. Add the chili powder, Old Bay seasoning and garlic powder. Stir-cook for 1 minute. Add orange juice to mixture; stir;
cover.
2 Add chicken broth, tomatoes, and rice to cooked vegetable mixture. Bring to a boil. Cover; reduce heat; simmer 25 minutes or
until rice is tender. CCP: Temperature must register 165 F. or higher for 15 seconds.
3 Add fish and simmer gently 4 minutes. Add shrimp and simmer gently 2 to 3 minutes. DO NOT OVERCOOK. CCP:
Temperature must register 145 F. or higher for 15 seconds.
4 Pour 2-1/3 gal into each steam table pan. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
247 cal 30 g 27 g 2 g 101 mg 807 mg 67 mg

Portion

1-1/2 Cups

Yield

100


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