Baja Seafood Stew

Baja Seafood Stew

By Chef K.T. Murphy


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 tablespoon orange peel; grated

1 1/2 cup orange juice

1 tablespoon sugar

1 tablespoon cilantro; fresh, snipped

1 teaspoon basil leaves; dried

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano leaves; dried

28 oz italian plum tomatoes; *

24 each soft-shell clams; scrubbed

1 1/2 lb shrimp; raw, shelled, med.

1 lb fish; **

6 oz crabmeat; frozen, ***


* Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in

** The following fish can be used: cod, sea bass, mahimahi or red

*** Crab meat should be thawed, drained and cartilage removed.


All the best, Good Food makes For Better Decisions.

Chef Murph

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