Baja Seafood Stew Recipe
Yield: 6 ServingsRecipe by luhu.jp
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 ounce: Italian Plum Tomatoes, *
24 each: Soft-shell Clams, Scrubbed
1 1/2 lbs: Shrimp, Raw, Shelled, Med.
1 lbs: Fish, **
6 ounce: 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.
Source from luhu.jp
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.
Source from luhu.jp