Baja seafood stew
6 servings
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, *** |
* 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.