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Baja Seafood Stew

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BAJA SEAFOOD STEW
 Categories: Stews, Seafood, Vegetables, Fish
      Yield: 6 Servings
 
    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 tb Orange Peel; Grated
  1 1/2 c  Orange Juice
      1 tb Sugar
      1 tb Cilantro; Fresh, Snipped
      1 ts Basil Leaves; Dried
      1 ts Salt
    1/2 ts Pepper
    1/2 ts 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.
  ~------------------------------------------------------
  ~----------------- 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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