Recipe: Baja Seafood Stew [edit]

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Tags: Fish, Seafood, Stew, Vegetable

Yield: 6 servings

[edit] Ingredients

½	cup Onion, Chopped, 1 Medium
½	cup Green Chiles, Chopped
2	Cloves Garlic,Finely Chopped
¼	cup Olive Oil
2	cups White Wine, Dry
1	teaspoon Orange Peel, Grated
1 ½	cups Orange Juice
1	teaspoon Sugar
1	teaspoon 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	Soft-shell Clams, Scrubbed
1 ½	pounds Shrimp, Raw, Shelled, Med
1	pound Fish, **
6	ounces Crabmeat, Frozen, ***

[edit] Preparation

Step 1	* 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.
Step 2	Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in remaining ingredients except seafood.
Step 3	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.

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