Recipe 4 All: Baja Seafood Stew Recipe
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Recipe 4 All: Baja Seafood Stew Recipe
BAJA SEAFOOD STEW INGREDIENTS:

Baja Seafood Stew

Instructions:
Yield: 6 servings
½cups Onion; Chopped, 1 Medium
½cups Green Chiles; Chopped
2  Cloves Garlic;Finely Chopped
¼cups Olive Oil
2cups White Wine; Dry
1tablespoon Orange Peel; Grated
1½cups Orange Juice
1tablespoon Sugar
1tablespoon Cilantro; Fresh, Snipped
1teaspoon Basil Leaves; Dried
1teaspoon Salt
½teaspoon Pepper
½teaspoon Oregano Leaves; Dried
28oz Italian Plum Tomatoes; *
24  Soft-shell Clams; Scrubbed
1½lb Shrimp; Raw, Shelled, Med.
1lb Fish; **
6oz Crabmeat; Frozen, ***
* 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.

Your Baja Seafood Stew is ready. Happy cooking!

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