Baja Seafood Stew
Submitted by sanju
A hearty Baja-style seafood stew loaded with clams, shrimp, fish, and crab simmered in a citrusy tomato broth with green chiles and white wine.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minThis stew is a West Coast showstopper. Four kinds of seafood swimming in a broth that’s bright, spicy, and impossible to stop slurping.
Onions, green chiles, and garlic get softened in olive oil, then everything opens up with dry white wine, orange juice, orange zest, and crushed plum tomatoes.
The clams go in first so they have time to pop open and release their briny liquor into the pot. Then the shrimp, firm white fish, and crabmeat join the party for a quick simmer until everything is just cooked through.
Fresh cilantro on top, crusty bread on the side, and you’ve got a dinner that looks like you spent all day on it when it really took about 40 minutes.
Chef Tips
- Use whatever firm white fish looks best at the counter: cod, sea bass, mahi-mahi, or red snapper all work.
- Discard any clams that don’t open after simmering. If they stayed shut, they’re no good.
- Add the shrimp and fish last. They cook fast and turn rubbery if overdone.
- The orange zest is the secret weapon here. Don’t leave it out.
Ingredients
Directions
- 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.
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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