Baja seafood stew

Yield: 6 servings

Measure Ingredient
½ cup Onion; Chopped, 1 Medium
½ cup Green Chiles; Chopped
2 eaches Cloves Garlic;Finely Chopped
¼ cup Olive Oil
2 cups White Wine; Dry
1 tablespoon Orange Peel; Grated
1½ cup Orange Juice
1 tablespoon Sugar
1 tablespoon Cilantro; Fresh, Snipped
1 teaspoon Basil Leaves; Dried
1 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Oregano Leaves; Dried
28 ounces Italian Plum Tomatoes; *
24 eaches Soft-shell Clams; Scrubbed
1½ pounds Shrimp; Raw, Shelled, Med.
1 pounds Fish; **
6 ounces Crabmeat; Frozen, ***

* Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in ** The following fish can be used: cod, sea bass, mahimahi or red *** Crabmeat should be thawed, drained and cartilage removed.

~------------------------------------------------------ ~----------------- Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in remaining ingredients except seafood.

Heat to boiling; reduce heat. Simmer uncovered for 15 minutes. Add clams; cover and simmer until clams open, 5 to 10 minutes. (Discard any clams that have not opened.) Carefully stir in shrimp, fish and crabmeat. Heat to boiling; reduce heat. Cover and simmer until shrimp are pink and fish flakes easily with fork, 4 to 5 minutes.

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