Baja seafood stew
Yield: 6 Servings
Ingredients:
- 1/2 c Onion; Chopped
- 1 Medium
- 1/2 c Green Chiles; Chopped
- 2 ea Cloves Garlic;Finely Chopped
- 1/4 c Olive Oil
- 2 c White Wine; Dry
- 1 tb Orange Peel; Grated
- 1 1/2 c Orange Juice
- 1 tb Sugar
- 1 tb Cilantro; Fresh Snipped
- 1 ts Basil Leaves; Dried
- 1 ts Salt
- 1/2 ts Pepper
- 1/2 ts Oregano Leaves; Dried
- 28 oz Italian Plum Tomatoes; *
- 24 ea Soft-shell Clams; Scrubbed
- 1 1/2 lb Shrimp; Raw Shelled Med.
- 1 lb Fish; **
- 6 oz Crabmeat; Frozen
Instructions:
*** * Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in half. ** The following fish can be used: cod sea bass mahimahi or red snapper fillets that are cut into 1-inch pieces. *** 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.
