Baja Seafood Stew

---------- Recipe via Meal-Master (tm) v8.02

Title: Baja Seafood Stew
Categories: Stews, Seafood, Vegetables, Fish
Yield: 6 servings

1/2 c Onion; Chopped, 1 Medium 1 ts Basil Leaves; Dried
1/2 c Green Chiles; Chopped 1 ts Salt
2 ea Cloves Garlic;Finely Chopped 1/2 ts Pepper
1/4 c Olive Oil 1/2 ts Oregano Leaves; Dried
2 c White Wine; Dry 28 oz Italian Plum Tomatoes; *
1 tb Orange Peel; Grated 24 ea Soft-shell Clams; Scrubbed
1 1/2 c Orange Juice 1 1/2 lb Shrimp; Raw, Shelled, Med.
1 tb Sugar 1 lb Fish; **
1 tb Cilantro; Fresh, Snipped 6 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.
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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.

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