A recipe for Baja Seafood Stew. Follow the simple recipe instructions for Baja Seafood Stew shared by other home cooking experts.
Ingredients
1/2 c. Onion; Chopped, 1 Medium1/2 c. Green Chiles; Chopped
2 ea. Cloves Garlic; Finely Chopped
1/4 c. Olive Oil
2 c. White Wine; Dry
1 Tbs. Orange Peel; Grated
1 1/2 c. Orange Juice
1 Tbs. Sugar
1 Tbs. Cilantro; Fresh, Snipped
1 Tsp. Basil Leaves; Dried
1 Tsp. Salt
1/2 Tsp. Pepper
1/2 Tsp. 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, ***
* 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.
Directions
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.
