Recipe - Baja Seafood Stew

One half cup Onion; Chopped, 1 Medium
One half cup Green Chiles; Chopped
2 Cloves garlic;Finely Chopped
One fourth cup Olive Oil
2 cup White Wine; Dry
1 tablespoon Orange Peel; Grated
1 One half cup Orange Juice
1 tablespoon Sugar
1 tablespoon Cilantro; Fresh, Snipped
1 teaspoon Basil Leaves; Dried
1 teaspoon Salt
One half teaspoon Pepper
One half teaspoon Oregano Leaves; Dried
28 ounce Italian Plum Tomatoes; *
24 Softshell Clams; Scrubbed
1 One half pound Shrimp; Raw, Shelled, Med.
1 pound Fish; **
6 ounce Crabmeat; Frozen, ***

* 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 1inch pieces.

*** Crabmeat should be thawed, drained and cartilage removed.

Cook and stir onion, chiles, and garlic in oil in 6quart 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

MCRecipe Digest V1 #133

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.