Baja Seafood Stew Recipe

• 1/2 c. Onion, Minced, 1 Medium
• 1/2 c. Green Chiles, Minced
• 2 x Cloves Garlic,Finely Minced
• 1/4 c. Extra virgin olive oil
• 2 c. White Wine, Dry
• 1 tsp Orange Peel, Grated
• 1 1/2 c. Orange Juice
• 1 tsp Sugar
• 1 tsp Cilantro, Fresh, Snipped
• 1 tsp Basil Leaves, Dry
• 1 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Oregano Leaves, Dry
• 28 ounce Italian Plum Tomatoes, *
• 24 x Soft-shell Clams, Scrubbed
• 1 1/2 lb Shrimp, Raw, Shelled, Med.
• 1 lb Fish, **
• 6 ounce Crabmeat, Frzn, ***

1. * Use 1 24oz can of Italian Plum Tomatoes which are undrained and cut in** The following fish can be used: cod, sea bass, mahimahi or possibly red*** Crabmeat should be thawed, liquid removed and cartilage removed.
2. Cook and stir onion, chiles, and garlic in oil in 6-qt Dutch oven till onion is tender.
3. Stir in remaining ingredients except seafood.
4. Heat to boiling; reduce heat.
5. Simmer uncovered for 15 min.
6. Add in clams; cover and simmer till clams open, 5 - 10 min.
7. (Throw away any clams which have not opened.)
8. Carefully stir in shrimp, fish and crabmeat.
9. Heat to boiling; reduce heat.
10. Cover and simmer till shrimp are pink and fish flakes easily with fork, 4 to 5 min.

onion, green chiles, garlic, extra virgin olive oil, white wine, orange, orange juice, sugar, cilantro, basil, salt, pepper, oregano, tomatoes, shell, shrimp, ounce crabmeat

Taken from cookeatshare.com/recipes/baja-seafood-stew-73722 (may not work)