Ingredients for Baja Seafood Stew
- 1 medium onion, chopped
- Green Chili
- Garlic Cloves
- Olive Oil
- Dry White Wine
- Orange Peel
- Orange Juice
- Sugar
- Fresh Cilantro
- Dried Basil Leaves
- Salt
- Pepper
- Dried Oregano Leaves
- Whole Tomatoes
- Soft Shell Clams
- Raw Shrimp
- 1 pound cod fillets, cut into 1-inch pieces
- Frozen Crabmeat
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How to Make Baja Seafood Stew
- Heat 2 tablespoons of olive oil in a 6-quart Dutch oven over medium heat. Add 1 medium onion, chopped; 2 jalapeños, seeded and minced; and 2 cloves garlic, minced. Cook and stir until the onion is softened, about 5 minutes.
- Stir in 1 (14.5 ounce) can diced tomatoes, undrained; 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained; 1 cup seafood broth; 1/2 cup chopped cilantro; 1 teaspoon cumin; 1/2 teaspoon chili powder; 1/4 teaspoon cayenne pepper (optional); and 1/4 teaspoon salt.
- Bring the mixture to a boil, then reduce heat to low, and simmer uncovered for 15 minutes.
- Add 1 pound of fresh clams, scrubbed and rinsed.
- Cover and simmer until the clams open, about 5-10 minutes. Discard any clams that do not open.
- Gently stir in 1 pound of peeled and deveined shrimp; 1 pound of cod fillets, cut into 1-inch pieces; and 1 cup of lump crabmeat.
- Bring the stew back to a gentle boil, reduce heat to low, cover, and simmer until the shrimp is pink and the cod flakes easily with a fork, about 4-5 minutes.
- Serve hot, garnished with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
53g
Fat
9g
Carbs
7g
