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.