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Categories:
onion green chili garlic olive oil white wine orange peel orange juice sugar fresh cilantro basil salt pepper oregano tomatoes shell clams shrimp cod frozen crabmeat
Viewed: 53 - Published at: a year agoIngredients
- 1 medium onion, chopped (about 1/2 cup)
- 1/2 cup green chili, chopped
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 2 cups dry white wine
- 1 tablespoon orange peel, grated
- 1 1/2 cups orange juice
- 1 tablespoon sugar
- 1 tablespoon fresh cilantro, snipped
- 1 teaspoon dried basil leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano leaves
- 1 (28 ounce) can whole tomatoes, undrained & cut into halves
- 24 soft-shell clams, scrubbed (steamers)
- 1 1/2 lbs raw shrimp, medium sized and shelled
- 1 lb cod, cut into 1-inch pieces (sea bass, mahimahi or red snapper fillets can be substituted for cod)
- 1 (6 ounce) package frozen crabmeat, thawed, drained & cartilage removed
Method
- Cook & stir onion, chiles and garlic in oil in 6-quart Dutch oven until onion is tender.
- Stir in remaining ingredients except for seafood.
- Heat to boiling, reduce heat & simmer uncovered 15 minutes.
- Add clams; cover & simmer until clams open, 5-10 minutes. (Discard any clams that have not opened.).
- Carefully stir in shrimp, cod and crabmeat. Heat to boiling, reduce heat, cover & simmer until shrimp are pink and cod flakes easily with fork, about 4-5 minutes.
