1/2 c Onion; Chopped, 1 Medium
1/2 c Green Chiles; Chopped
2 ea Cloves Garlic;Finely Chopped
1/4 c Olive Oil
2 c White Wine; Dry
1 T Orange Peel; Grated
1 1/2 c Orange Juice
1 T Sugar
1 T Cilantro; Fresh, Snipped
1 t Basil Leaves; Dried
1 t Salt
1/2 t Pepper
1/2 t Oregano Leaves; Dried
28 oz Italian Plum Tomatoes; *
24 ea Soft-shell Clams; Scrubbed
1 1/2 lb Shrimp; Raw, Shelled, Med.
1 lb Fish; **
6 oz Crabmeat; Frozen, ***
* 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.
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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.
