Baja Seafood Stew

• 1/2 cup onions chopped
• 1/2 cup green chili peppers finely chopped
• 2 cloves garlic peeled and minced
• 1/4 cup olive oil
• 2 cups white wine dry
• 1 tablespoon orange zest grated
• 1 1/2 cups orange juice
• 1 tablespoon sugar
• 1 tablespoon cilantro fresh, snipped
• 1 teaspoon basil dried
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon oregano dried
• 28 ounces italian plum (roma) tomatoes *
• 24 each clams soft-shelled, scrubbed
• 1 1/2 pounds shrimp raw, shelled, medium
• 1 pound fish **
• 6 ounces crab meat frozen, ***

1. ** The following fish can be used: cod, sea bass, mahimahi or red snapper fillets that are cut into 1-inch pieces.
2. *** Crabmeat should be thawed, drained and cartilage removed.
3. Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is tender.
4. Stir in remaining ingredients except seafood.
5. Heat to boiling; reduce heat.
6. Simmer uncovered for 15 minutes.
7. Add clams; cover and simmer until clams open, 5 to 10 minutes.
8. (Discard any clams that have not opened) Carefully stir in shrimp, fish and crabmeat.
9. Heat to boiling; reduce heat.
10. Cover and simmer until shrimp are pink and fish flakes easily with fork, 4 to 5 minutes.

onions, green chili peppers, garlic, olive oil, white wine, orange zest, orange juice, sugar, cilantro, basil, salt, black pepper, oregano, italian plum, shrimp, fish, crab meat

Taken from recipeland.com/recipe/v/baja-seafood-stew-5044 (may not work)