BAJA SEAFOOD STEW

Baja Seafood Stew image

From Betty Crocker's Southwest cooking, chock full of fresh flavors & delicious seafood! Posted for Zaar World Tour 5.

Provided by Tinkerbell

Categories Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 medium onion, chopped (about 1/2 cup)
1/2 cup green chili, chopped
2 garlic cloves, minced
1/4 cup olive oil
2 cups dry white wine
1 tablespoon orange peel, grated
1 1/2 cups orange juice
1 tablespoon sugar
1 tablespoon fresh cilantro, snipped
1 teaspoon dried basil leaves
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano leaves
1 (28 ounce) can whole tomatoes, undrained & cut into halves
24 soft-shell clams, scrubbed (steamers)
1 1/2 lbs raw shrimp, medium sized and shelled
1 lb cod, cut into 1-inch pieces (sea bass, mahimahi or red snapper fillets can be substituted for cod)
1 (6 ounce) package frozen crabmeat, thawed, drained & cartilage removed

Steps:

Cook & stir onion, chiles and garlic in oil in 6-quart Dutch oven until onion is tender.
Stir in remaining ingredients except for seafood.
Heat to boiling, reduce heat & simmer uncovered 15 minutes.
Add clams; cover & simmer until clams open, 5-10 minutes. (Discard any clams that have not opened.).
Carefully stir in shrimp, cod and crabmeat. Heat to boiling, reduce heat, cover & simmer until shrimp are pink and cod flakes easily with fork, about 4-5 minutes.

*** Explore more Baja Seafood Stew Recipes »

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