Baja Seafood Stew Recipe

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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