Baja Seafood Stew
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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, *** |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
green chili peppers
finely chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 59 | ml |
olive oil
|
|
| 473 | ml |
white wine
dry |
*
|
| 15 | ml |
orange zest
grated |
|
| 355 | ml |
orange juice
|
|
| 15 | ml |
sugar
|
|
| 15 | ml |
cilantro
fresh, snipped |
|
| 5 | ml |
basil
dried |
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
oregano
dried |
|
| 809.2 | ml/g |
italian plum (roma) tomatoes
* |
|
| 24 | each |
clams
soft-shelled, scrubbed |
*
|
| 680.4 | g |
shrimp
raw, shelled, medium |
|
| 453.6 | g |
fish
** |
|
| 173.4 | ml/g |
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.
