Baja Seafood Stew

Recipe by Tinkerbell

From Betty Crocker's Southwest cooking, chock full of fresh flavors & delicious seafood! Posted for Zaar World Tour 5.

Top Review by Debbie R.

Very delicious and fresh-tasting. It tastes much more orangey than anticipated, and I only used about 3/4 t. of freshly grated orange peel. I used a poblano pepper for the green chili. I also accidentally thawed out bay scallops instead of cod, so that's what went in there instead of fish. I had to use canned clams and crab because that's all that was available. It was a very good soup. I enjoyed eating it with a slice of asiago cheese bread to dunk in it. Despite there being 2 cups of wine in it, it doesn't taste overly wine-y at all and would be safe to serve to people who don't care for wine as a dominant flavor. I think next time I would use some crab surimi instead of real canned crab or even frozen. Cut up into chunks, it would be really nice.

Ingredients Nutrition


  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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