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Title: Baja Seafood Stew
Serves: 6

Ingredients:

0.50	c	Onion; Chopped, 1 Medium
0.50	c	Green Chiles; Chopped
2.00		Cloves Garlic;Finely Chopped
0.25	c	Olive Oil
2.00	c	White Wine; Dry
1.00	tb	Orange Peel; Grated
1.50	c	Orange Juice
1.00	tb	Sugar
1.00	tb	Cilantro; Fresh, Snipped
1.00	ts	Basil Leaves; Dried
1.00	ts	Salt
0.50	ts	Pepper
0.50	ts	Oregano Leaves; Dried
28.00	oz	Italian Plum Tomatoes; *
24.00		Soft-shell Clams; Scrubbed
1.50	lb	Shrimp; Raw, Shelled, Med.
1.00	lb	Fish; **
6.00	oz	Crabmeat; Frozen, ***

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.