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  Recipe Home » Soups » Baja Seafood Stew
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  Baja Seafood Stew
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 429
Ingredients:
1/2 cup Onion, Chopped, 1 Medium
1/2 cup Green Chiles, Chopped
2 each Cloves Garlic, Finely Chopped
1/4 cup Olive Oil
2 cup White Wine, Dry
1 tbsp Orange Peel, Grated
1 1/2 cup Orange Juice
1 tbsp Sugar
1 tbsp Cilantro, Fresh, Snipped
1 tsp Basil Leaves, Dried
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Oregano Leaves, Dried
28 oz Italian Plum Tomatoes, *
24 each Soft-shell Clams, Scrubbed
1 1/2 lb Shrimp, Raw, Shelled, Med.
1 lb Fish, **
6 oz Crabmeat, Frozen, ***
Instructions:
* 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.
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