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Baja Seafood Stew

 

40

Yield

6

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free
 

Ingredients

½ cup onions
chopped
½ cup green chili peppers
finely chopped
2 cloves garlic
peeled and minced
¼ cup olive oil
2 cups white wine
dry
*
1 tablespoon orange zest
grated
1 ½ cups orange juice
1 tablespoon sugar
1 tablespoon cilantro
fresh, snipped
*
1 teaspoon basil
dried
*
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon oregano
dried
*
28 ounces italian plum (roma) tomatoes
*
24 each clams
soft-shelled, scrubbed
*
1 ½ pounds shrimp
raw, shelled, medium
1 pound fish
**
6 ounces crab meat
frozen, ***

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 411g (14.5 oz)
Amount per Serving
Calories 36230% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 299mg 100%
Sodium 853mg 36%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 93g
Vitamin A 25% Vitamin C 73%
Calcium 14% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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