INGREDIENTS:Vera Cruz Sauce: 16 oz. onion, diced 1 Tbsp. garlic, minced 1 cup olive oil 6 oz. carrots, diced 6 oz. mushrooms, sliced 10 oz. celery, diced 10 oz. green pepper, diced 1 cup white wine ½ cup dry sherry 1, #10 can diced tomatoes 2, 29 oz. cans tomato sauce 1 tsp. white pepper 2 tsps. turmeric, ground 6 Tbsps. cornstarch, dissolved in 1/3 cup water 12 oz. black olives, drained, quartered 24 lbs. orange roughy 9 lbs. linguine cooked al dente, held hotDIRECTIONS:1. For Sauce: Sauté ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.