Baja Seafood Stew

BAJA SEAFOOD STEW

Baja Seafood Stew image

From Betty Crocker's Southwest cooking, chock full of fresh flavors & delicious seafood! Posted for Zaar World Tour 5.

Provided by Tinkerbell

Categories Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 medium onion, chopped (about 1/2 cup)
1/2 cup green chili, chopped
2 garlic cloves, minced
1/4 cup olive oil
2 cups dry white wine
1 tablespoon orange peel, grated
1 1/2 cups orange juice
1 tablespoon sugar
1 tablespoon fresh cilantro, snipped
1 teaspoon dried basil leaves
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano leaves
1 (28 ounce) can whole tomatoes, undrained & cut into halves
24 soft-shell clams, scrubbed (steamers)
1 1/2 lbs raw shrimp, medium sized and shelled
1 lb cod, cut into 1-inch pieces (sea bass, mahimahi or red snapper fillets can be substituted for cod)
1 (6 ounce) package frozen crabmeat, thawed, drained & cartilage removed

Steps:

Cook & stir onion, chiles and garlic in oil in 6-quart Dutch oven until onion is tender.
Stir in remaining ingredients except for seafood.
Heat to boiling, reduce heat & simmer uncovered 15 minutes.
Add clams; cover & simmer until clams open, 5-10 minutes. (Discard any clams that have not opened.).
Carefully stir in shrimp, cod and crabmeat. Heat to boiling, reduce heat, cover & simmer until shrimp are pink and cod flakes easily with fork, about 4-5 minutes.

SEAFOOD STOCK

Seafood Stock image

Provided by Ina Garten

Time 1h35m

Yield about 1 quart

Number Of Ingredients 11

Ingredients

2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

BAJA SEAFOOD CHOWDER

BAJA SEAFOOD CHOWDER image

Categories Soup/Stew Shellfish Quick & Easy Healthy Simmer

Yield 8 bowls

Number Of Ingredients 20

Ingredients

2 Tblsp. olive oil
2 cloves garlic, finely chopped
1 yellow onion, finely chopped
1 large green bell pepper, seeded, deribbed and coarsely chopped
1 fresh jalapeno pepper, seeded and finely chopped
1 tsp. red pepper flakes
1 cup fish stock
1/4 cup dry red wine
2 cans tomatoes (1 lb.each), coarsely chopped, with their juice.
2 Tblsp. tomato paste
1 1/2 Tblsp. sugar
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. bay leaf
1 baking potato, peeled and cut into 1-2" pieces
12 small clams in shell, well scrubbed
1/2# swordfish or seabass fillets, cut into 1-2" pieces
1/2# small to med-sized shrimp, peeled and deveined.
1/2 cup fresh chopped cilantro
2 limes, cut into wedges

Steps:

In a large pot, heat the oil over medium heat. Add the garlic, onion, bell pepper, jalapeno and pepper flakes. Saute until the onion is translucent, 2-3 minutes. Add the stock, wine, tomatoes, tomato paste, sugar, oregano, basil, bay leaf, and potato. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, until the soup is thick but still fairly liquid, about 30 min. Season to taste with salt/pepper. Discard any clams that are cracked or open. Add the clams to the pot along with the fish and shrimp. Raise the heat slightly, cover and cook until the fish flakes, the shrimp turn pink and the clams open (20 minutes). Discard any clams that do not open during ocoking. Ladle into warmed bowls, garnish with cilantro and pass the lime wedges at the table.

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