Baja Seafood Stew

Recipe Ingredients

1/2 cup	31g / 1.1oz	Onion; chopped - 1 medium
1/2 cup	73g / 2.6oz	Green chiles - chopped
2		Garlic cloves - finely chopped
1/4 cup	59ml	Olive oil
2 cups	474ml	White wine - dry
1 tablespoon	15ml	Orange peel - grated
1 1/2 cups	355ml	Orange juice
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Cilantro; fresh - snipped
1 teaspoon	5ml	Basil leaves - dried
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/2 teaspoon	2.5ml	Oregano leaves - dried
28 oz	795g	Italian plum tomatoes - *
24		Soft-shell clams - scrubbed
1 1/2 lbs	681g / 24oz	Shrimp; raw - shelled, med.
1 lb	454g / 16oz	Fish - **
6 oz	170g	Crabmeat; frozen - ***

Recipe Instructions

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.

Hints

* Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in half.

** The following fish can be used: cod, sea bass, mahi-mahi or red snapper fillets that are cut into 1-inch pieces.

*** Crabmeat should be thawed, drained and cartilage removed.

Source:
Mrs. Neel Garland

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