Baja Seafood Stew
Baja Seafood Stew, a seafood recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Baja Seafood Stew
Ingredients
- 1/2 c Onion; Chopped, 1 Medium
- 1/2 c Green Chiles; Chopped
- 2 ea Cloves Garlic;Finely Chopped
- 1/4 c Olive Oil
- 2 c White Wine; Dry
- 1 T Orange Peel; Grated
- 1 1/2 c Orange Juice
- 1 T Sugar
- 1 T Cilantro; Fresh, Snipped
- 1 t Basil Leaves; Dried
- 1 t Salt
- 1/2 t Pepper
- 1/2 t 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, ***
Method
-
- 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.
More Seafood recipes
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- Baked Bass
- Baked Halibut Limone
- Baked Halibut On a Bed Of Peppers
- Baked Stuffed Lake Trout, Salmon, Or Walleyed Pike
- Cioppino