Baja Seafood Stew
1/2 cup onion, chopped
1/2 cup green chili pepper, chopped
2 garlic cloves, chopped
1/4 cup olive oil
2 cups white wine
1 tablespoon orange peel, grated
1 1/2 cups orange juice
1 tablespoon sugar
1 tablespoon cilantro, chopped
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
28 ounces whole tomatoes
24 whole clams
1 1/2 pounds shrimp
1 pound cod, chopped
6 ounces crabs
In a kettle cook and stir chopped onions, chopped green chili peppers, and chopped garlic cloves in olive oil, until the onion is tender. Stir in white wine, grated orange peel, orange juice, sugar, chopped cilantro, basil, salt, pepper, oregano, and whole tomatoes. Heat to boiling; reduce the heat, and simmer, uncovered, for 15 minutes. Add scrubbed whole clams; cover and simmer until the clams open, about 5-10 minutes. (Discard any clams that do not open). Carefully stir in shrimp (shelled), chopped cod, and crab. Bring to a boil; reduce the heat, cover, and simmer until the shrimp are pink and the fish flakes easily, about 4-5 minutes. Serving Size: 8