1/2 cup onion, chopped, 1 medium
1/2 cup green chiles, chopped
2 each cloves garlic, finely chopped
1/4 cup olive oil
2 cup white wine, dry
1 tbsp orange peel, grated
1 1/2 cup orange juice
1 tbsp sugar
1 tbsp 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 each soft-shell clams, scrubbed
1 1/2 lb shrimp, raw, shelled, med.
1 lb fish, **
6 oz crabmeat, frozen, ***
Directions
* 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.
Servings: 6 servings
Baja Seafood Stew Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup; Stew
The History of Recipes
It is quite feasible to trace the history of recipes far back into antiquity, in truth as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these early cookbooks were just very basic pictorial recipes for food preparation.
As we move on, there were two interesting recipe books which date from the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian curry that is popular today, but instead accounts of the types of food on the menues of the upper classes of that time. By the time we get to the 1900s, cookery books were starting to become popular mostly due to higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Baja Seafood Stew recipe.
