UniChef.com

 

        The Professional Chef Site

 

         

 

HOME

 
 

RECIPES

 
 

GUEST CHEF

 
 

MISE EN PLACE

 
 

TOOLS

 
 

NEWS

 
 

SHOPPING

 
  TEAM USA  
  GLOSSARY  
  BOOKS  
  FOOD SAFETY  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Pozolé with Alaska Salmon
Recipe Submitted by: Alaska Seafood Marketing Institute
Submitted: June 17, 2000

Categories: Seafood>Soups
Yield: 50 servings
Ingredients Method
Alaska Canned Salmon - (128 oz.) 2 cans*

Fresh leeks, cleaned and thinly sliced - (4 lb.) 4 qt.

Onion, chopped medium - (10 oz.) 2 cups

Garlic, minced - 2 Tbsp.

Olive oil - (8 oz.) 1 cup

Fish or chicken stock - 2 gal.

Dried oregano, crushed - 4 tsp.

Dried thyme - 2 tsp.

Canned golden hominy, drained - 1 1/2 qt.

Dry white wine - (50 oz.) 1 1/2 liters

Prepared fresh tomato salsa - 1 1/2 qt.

Tortilla chips, as garnish - As needed
Drain and flake salmon, cover and set aside.

In large stockpot, cook leeks, onions and garlic in olive oil over medium-high heat until leeks are tender.

Add stock, oregano, thyme and hominy and bring to simmer. Stir in wine. Keep warm.

For each portion, ladle 1 cup soup into shallow bowl; add 2 ounces canned salmon and 2 tablespoons fresh tomato salsa to middle of bowl. Serve with corn tortilla chips.


Chef's Tips:
*Or substitute 6 (14 3/4 oz. ea.) cans Alaska Canned Salmon

© 2000-2005  mjbEnterprises
All rights reserved.
This document is strictly for informational purposes

Contact Advertising Terms Privacy