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Baja Seafood Stew


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Fish/seafoo

Ingredients:

  • 1/2 c Onion; Chopped, 1 Medium
  • 1/2 c Green Chiles; Chopped
  • 2 Cloves garlic;Finely Chopped
  • 1/4 c Olive Oil
  • 2 c White Wine; Dry
  • 1 tb Orange Peel; Grated
  • 1 1/2 c Orange Juice
  • 1 tb Sugar
  • 1 tb Cilantro; Fresh, Snipped
  • 1 ts Basil Leaves; Dried
  • 1 ts Salt
  • 1/2 ts Pepper
  • 1/2 ts Oregano Leaves; Dried
  • 28 oz Italian Plum Tomatoes; *
  • 24 Soft-shell Clams; Scrubbed
  • 1 1/2 lb Shrimp; Raw, Shelled, Med.
  • 1 lb Fish; **
  • 6 oz Crabmeat; Frozen, ***

Directions:

* 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.
 
Date: 6/28/96 7:27 AM
 
From: dlassiter@atsva.com
 
MC-Recipe Digest V1 #133
 
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.