Baja Seafood Stew

Course : Seafoods
Serves: 6
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1/2 cup Onion chopped
1/2 cup green chiles -- chopped
2 cloves garlic -- finely chopped
1/4 cup olive oil
2 cups white wine -- dry
1 tablespoon orange peel -- grated
1 1/2 cups orange juice
1 tablespoon sugar
1 tablespoon cilantro snipped
1 teaspoon basil leaves -- dried
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano leaves -- dried
28 ounces italian plum tomatoes -- *
24 medium soft-shell clams -- scrubbed
1 1/2 pounds shrimp; raw -- shelled, med.
1 pound fish -- **
6 ounces crabmeat frozen

Preparation / Directions:

* 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.

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