Baja Seafood Stew

The surprise ingredient in this stew was the orange juice, but it is refreshing with seafood.

• 1/2 cup onion, chopped,
• 1/2 cup green chiles, chopped
• 2 cloves garlic, finely chopped
• 1/4 cup olive oil
• 2 cup dry white wine
• 1 tablespoon grated orange peel
• 1 1/2 cup orange juice
• 1 tablespoon sugar
• 1 tablespoon fresh cilantro, snipped
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 24 ounce can of Italian plum tomatoes, undrained and cut in half
• 24 soft-shell clam, scrubbed
• 1 1/2 pounds medium size raw shrimp
• 1 pound sturdy fish fillets -(cod, sea bass, mahi mahi or red snapper) cut into 1-inch pieces
• 6 ounces crabmeat, frozen 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.Serves: 8 - 10

This recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

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