Baja seafood stew
6 servings
Ingredients
| Quantity | 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, *** |
Directions
* 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.