Source: U.S. Department of Defence
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Seafood Stew
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 209 00
SEAFOOD STEW
Yield 100
Portion 1-1/2 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
247 cal
30 g
27 g
2g
101 mg
807 mg
67 mg
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
16-7/8 lbs
2 gal
STOCK,CHICKEN
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.
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| Yield: 100 | Portion: 1-1/2 Cups |
| Calories: | 247 cal |
| Carbohydrates: | 30 g |
| Protein: | 27 g |
| Fat: | 2g |
| Cholesterol: | 101 mg |
| Sodium: | 807 mg |
| Calcium: | 67 mg |
| 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence