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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From Betty Crocker's Southwest cooking, chock full of fresh flavors & delicious seafood. Ingredients:
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 |
Directions:
1. Cook & stir onion, chiles and garlic in oil in 6-quart Dutch oven until onion is tender.
2. Stir in remaining ingredients except for seafood.
3. Heat to boiling, reduce heat & simmer uncovered 15 minutes.
4. Add clams; cover & simmer until clams open, 5-10 minutes. (Discard any clams that have not opened.).
5. 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.
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