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Recipe: Baja Seafood Stew edit
Photos
Upload a photoCreated by: Anonymous
Tags: Fish, Seafood, Stew, Vegetable
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 |
|
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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