Baja Seafood Stew
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6 Servings
0.50 c Onion; Chopped, 1 Medium
0.50 c Green Chiles; Chopped
2.00 Cloves garlic;Finely Chopped
0.25 c Olive Oil
2.00 c White Wine; Dry
1.00 tb Orange Peel; Grated
1.50 c Orange Juice
1.00 tb Sugar
1.00 tb Cilantro; Fresh, Snipped
1.00 ts Basil Leaves; Dried
1.00 ts Salt
0.50 ts Pepper
0.50 ts Oregano Leaves; Dried
28.00 oz Italian Plum Tomatoes; *
24.00 Soft-shell Clams; Scrubbed
1.50 lb Shrimp; Raw, Shelled, Med.
1.00 lb Fish; **
6.00 oz 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 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.
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