© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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½ cup onion, chopped
½ cup green chiles, chopped
2 cloves garlic, finely chopped
¼ cup olive oil
2 cups dru white wine
1 tablespoon grated orange peel
1 ½ cup orange juice
1 tablespoon sugar
1 tablespoon fresh cilantro, snipped
1 teaspoon dried basil leaves
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dried oregano leaves
28 ounce Italian plum tomatoes, 24 ounce can of Italian plum tomatoes that are undrained and cut in half.
24 soft-shell clams, scrubbed
1 ½ pound medium raw shrimp, shelled
1 pound fish - cod, sea bass, mahi mahi or red snapper fillets that are cut into 1 inch pieces.
6 ounces crabmeat, frozen 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.