Recipe for Baja Seafood Stew 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 cup Onion, Chopped, 1 Medium
1/2 cup Green Chiles, Chopped
2 x Cloves Garlic,Finely Chopped
1/4 cup Olive Oil
2 cup White Wine, Dry
1 tsp Orange Peel, Grated
1/2 cup Orange Juice
1 tsp Sugar
1 tsp Cilantro, Fresh, Snipped
1 tsp Basil Leaves, Dried
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Oregano Leaves, Dried
28 oz Italian Plum Tomatoes, *
24 x Soft-shell Clams, Scrubbed
1/2 lb Shrimp, Raw, Shelled, Med.
1 lb Fish, **
Instructions:
Instructions: * Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in
** The following fish can be used: cod, sea bass, mahimahi or red
*** 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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