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Baja Seafood Stew

Date added: November 28, 2007

  • Servings: 4 change
  • Calories per serving: 735
  • Prep time: 10
  • Cook time: 30

Ingredients

  • 1/2 cup onion Chopped
  • 1/2 cup Green Chiles Chopped
  • 2 Cloves Garlic Finely Chopped
  • 1/4 cup oil, olive, extra virgin
  • 2 cup wine, white, med
  • 1 tbsp Orange Peel Grated
  • 1 1/2 cup orange juice, raw
  • 1 tbsp sugar
  • 1 tbsp cilantro Fresh, Snipped
  • 1 tsp Basil Leaves Dried
  • 1 tsp salt, table
  • 1/2 tsp pepper
  • 1/2 tsp herb, oregano, leaves
  • 28 oz Italian Plum Tomatoes
  • 24 Soft-shell Clams Scrubbed
  • 1 1/2 pound Shrimp; Raw Shelled, Med
  • 1 pound fish, sole, fillet, raw
  • 6 oz Crabmeat Frozen

Recipe Method

1. Cut 24oz Italian Plum Tomatoes that are undrained in half. Cut the fish into 1-inch pieces. Thaw the crabmeat, drain and remove the cartilage.
2. 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.
3. Add clams; cover and simmer until clams open, 5 to 10 minutes. (Discard any clams that have not opened.)
4. 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.

Nutritional Facts

Per serving% Daily Value*
Calories 73537%
Fat 21g32%
Cholesterol 381mg127%
Sodium 1,232mg 51%
Carbohydrates 31g37%

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