Baja Seafood Stew
43
43
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.
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?