Baja Seafood Stew

Ingredients

1/2 cup Onion; Chopped, 1 Medium
1/2 cup Green Chiles; Chopped
2 Cloves Garlic;Finely Chopped
1/4 cup Olive Oil
2 cups White Wine; Dry
1 Tbs Orange Peel; Grated
1 1/2 cups Orange Juice
1 Tbs Sugar
1 Tbs 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 Soft-shell Clams; Scrubbed
1 1/2 lb Shrimp; Raw, Shelled, Med.
1 lb Fish;
6 oz Crabmeat; Frozen,
1 can (24 oz) of Italian Plum Tomatoes that are undrained and cut in half.

Instructions

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.

Notes

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.