Baja Seafood Stew
From superfoodman 13 years agoIngredients
- 1/2 cups Onion; Chopped, 1 Medium shopping list
- 1/2 cups Green Chiles; Chopped shopping list
- 2 cloves garlic;Finely Chopped shopping list
- 1/4 cups olive oil shopping list
- 2 cups White Wine; Dry shopping list
- 1 tablespoon Orange Peel; Grated shopping list
- 1 1/2 cups orange juice shopping list
- 1 tablespoon sugar shopping list
- 1 tablespoon Cilantro; Fresh, Snipped shopping list
- 1 teaspoon Basil Leaves; Dried shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoons pepper shopping list
- 1/2 teaspoons Oregano Leaves; Dried shopping list
- 28 ounces Italian Plum Tomatoes; * shopping list
- 24 Soft-shell Clams; Scrubbed shopping list
- 1 1/2 pounds Shrimp; Raw, Shelled, Med. shopping list
- 1 pound Fish; ** shopping list
- 6 ounces Crabmeat; Frozen, *** shopping list
How to make it
- 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.
People Who Like This Dish 3
- martiyou Lusby, Maryland
- maureenlaw ST LOUIS, US
- clbacon Birmingham, AL
- superfoodman Metropolis, IL
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